• Korean journal of food and cookery science
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• v.26 no.5
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• pp.655-664
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• 2010

This work aimed to investigate the physiochemical properties of commercial sugars (white sugar, dark brown sugar, organic sugar, and muscovado) and sugar beet. Percentages of crude protein, crude fat and crude fiber in sugar beet were 4.06, 6.36 and 0.02%, respectively, and the degrees of sugar of white sugar and sugar beet were $93^{\circ}$ Brix and $78^{\circ}$ Brix, respectively. L(lightness) value scores of white sugar were higher while the turbidity of sugar beet was higher. White sugar, dark brown sugar, and organic sugar were composed of only sucrose, whereas muscovad and sugar beet were composed of fructose, glucose, and sucrose. The highest organic acid content was observed in sugar beet. The contents of amino acids in sugar beet were in the following order: proline ($161.23\;{\mu}g$/100 g) > aspartic acid ($161.23\;{\mu}g$/100 g) > leucine ($36.93\;{\mu}g$/100 g) > alanine ($17.40\;{\mu}g$/100 g). There were 16 free amino acids in sugar beet. The highest mineral contest was observed in sugar beet in the order of K > Ca > Na > Mg. This result indicates that sugar beet can be prepared by considering the characteristics of natural sugar materials.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.159-165
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• 1997

The primary objective of this study was to learn the effect of various sugar particle size and level on cookie spread, The effect of sugar particle size and level on sugarsnap cookie spread was studied. Three different particle sized sugars; powered sugar, granulated sugar and sanding sugar, were used for the cookie test baking with five different sugar levels; 30, 45, 60, 75 and 90% based on the weight of flour. In mixing process, 5 minutes of creaming time was used for cream making and then the specific gravity of cream was measured on the basis of each different sugar particle size and level. In the result, the specific gravity of cream was influenced by sugar particle size and sugar level. However, the specific gravity of cream had no influence on cookie dough specific gravity. Cookie spread was influenced by sugar particle size and sugar level. Greater cookie spread was obtained by decreasing sugar particle size and increasing sugar level resulted in increased spread. Therefore, selection of suitable sugar particle size and its use level can be factors in controlling spread and imparting desired packaging characteristics.

• Food Science and Industry
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• v.54 no.2
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• pp.102-114
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• 2021

In Korea, a sugar company was first established at Pyongyang in 1920. But the real sugar industry began in 1953 when CJ Cheiljedang produced sugar at its Busan plant. Currently, three companies, CJ Cheiljedang, Samyang Corp., and TS Corp. are participating in the sugar industry. Sugar production increased from 647 tons in 1953 to 1,423 thousand tons in 2019. This means that the sugar industry has been grown by 2,200 times compared to 1953. Before 1953, all sugar consumed in Korea was imported, but now about 300 thousand tons, a 20 percent of sugar produced annually is exported. Population increase, economic growth, and food industry development contributed to the growth of sugar industry. However, recently the sugar industry has been stagnated due to the decrease of population and economic growth rate, and campaign of sugars and calories reduction. To overcome it, the continued development of various sugar application using emerging biotechnology is needed.

• Korean Journal of Community Nutrition
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• v.22 no.1
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• pp.1-12
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• 2017

Objectives: The present study aimed to investigate high school students' sugar intake behaviors, the status of consuming sugary processed foods, the awareness of sugar, and the experience and interest in sugar-related education based on the level of sugar-related nutrition knowledge. Methods: In this study, five high schools were selected in Seoul, Korea, and a survey was conducted in 400 students on the level of sugar-related nutrition knowledge and sugar intake status. A total of 349 questionnaires were used for the final analysis. For statistical analysis, descriptive statistics was performed; a t-test, ${\chi}^2$ test, and Friedman test were used for comparative analysis. Results: The study results showed a positive association between the knowledge level of sugar and the appropriate sugar intake behavior and sugary food choices. The group with more nutrition knowledge on sugar was found to have good eating habits and to eat less sugary food. The main sources of sugar were beverages, confectionary, and bakery goods in the corresponding order, irrespective of the level of nutrition knowledge related to sugar. A significant difference was found in the groups' awareness of the sugar content of the drinks with 89.4% for the higher-knowledge group, and only 81.5% for the lower-knowledge group (p < 0.05). Results also showed that 43.9% of the higher-knowledge group and 36.4% of the lower knowledge group were interested in participating in education on sugar. Conclusions: This study result indicated the need to help adolescents to avoid excessive sugar intake from only certain favorite foods. Therefore, it is necessary to seek a systematic foundation for participatory education in order for them to maintain a low sugar intake in daily life and lead healthy eating habits by increasing their level of sugar-related information and knowledge.

• Journal of Distribution Science
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• v.10 no.2
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• pp.7-17
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• 2012

The aim of this study is to empirically explore micro and macroeconomic factors affecting the Pakistani sugar industries and searching the energy potential of this industry, through the survey of literature. The empirical part has been explored by employing Vector Autoregression (VAR), Granger Causality tests and simultaneous equation models through quarterly data for the period of 1991q2-2008q4. The study also aims to devise policies for the development of sugar industries and identify its growing importance for the energy sector of Pakistan. Empirical tests applied on the domestic prices of sugar, domestic interest rates, and exchange rate, productive capacities of sugar mills, per capita income, world sugar prices on cultivable area and sugar production reveal very useful results. Results reveal an improvement of productive capacity of the sugar mills of Pakistan on account of increasing crushing capacity of this sector. Negative effect of rising wholesale prices on the harvesting area was also observed. Profit earnings of the sugar mills significantly increase with the rise of sugar prices but the system does not exist for the farming community to share the rising prices of sugar. The models indicate positive and significant effect of local prices of sugar on its volume of import. Another of the findings of this study positively relates the local sugar markets with the international prices of sugar. Additionally, the causality tests results reveal exchange rate, harvesting area and overall output of sugarcane to have significant effects on the local prices of sugar. Similarly, import of sugar, interest rate, per capita consumption of sugar, per capita national income and the international prices of sugar also significantly affect currency exchange rate of Pakistani rupee in terms of US$. The study also finds sugar as an essential and basic necessity of the Pakistani consumers. That is why there are no significant income and price effects on the per capita consumption of sugar in Pakistan. All the empirical methods reiterate the relationship of variables. Economic policy makers are recommended to improve governance and management in the production, stock taking, internal and external trading and distribution of sugar in Pakistan using bumper crop policies. Macroeconomic variables such as interest rate, exchange rate per capita income and consumption are closely connected with the production and distribution of sugar in Pakistan. The cartelized role of the sugar industries should also be examined by further studies. There is need to further explore sugar sector of Pakistan with the perspective of energy generation through this sector; cartelized sugar markets in Pakistan and many more other dimensions of this sector. Exact appraisal of sugar industries for energy generation can be done appropriately by the experts from applied sciences.

• International Journal of Industrial Entomology and Biomaterials
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• v.24 no.1
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• pp.29-35
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• 2012

Bumblebees are widely used to pollinate various crops, especially tomato, in greenhouses and fields. Here, we investigated whether different sugar solutions have any effects on the oviposition and colony development of Bombus terrestris queens. The types of sugar solution used were a white sugar solution, brown sugar solution, dark brown sugar solution, and prepared sugar solution; all solution contained with a 40% sugar concentration and 0.3% sorbic acid. Among these sugar solutions, B. terrestris queens reared on the white sugar solution exhibited the best results; the rates of oviposition, colony foundation and progeny-queen production were $75.0{\pm}11.0$, $33.0{\pm}9.6$ and $21.7{\pm}7.3$, respectively, which corresponded to 1.1-33.0-fold increases over the results of other sugar solutions. Queens reared on the prepared sugar solution did not found any colonies. The death rate within one month was lowest for the queens reared on the white sugar solution at $26.1{\pm}10.9%$, which was 1.2-2.0-fold lower than the rate for the other sugar solutions. Furthermore, the numbers of progeny produced by queens reared on the white sugar solution, $131.4{\pm}38.8$ workers and $51.0{\pm}40.6$ queens, were also higher, corresponding to 1.1-1.2-fold increases compared to queens raised on the other sugar solutions. Therefore, the white sugar solution was the favorable sugar solution for the egg-laying and colony developmental characteristics of B. terrestris queens.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.627-636
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• 2016

Purpose: Although excessive intake sugar may increase the overall energy intake, it leads to a reduction in the intake of foods containing other nutritionally adequate calories. Excessive sugar intake can also lead to an unhealthy diet, weight gain, and risk of metabolic disorders. The purpose of this study was to assess the recognition by college students, their frequency of eating sugar containing foods, and suggesting sugar reduction in the menus of institutional foodservices. Methods: A questionnaire was used to survey 145 college students to evaluate their recognition and eating frequency of consuming sugar containing foods. Subsequently, sugar reduction menus for institutional foodservice were suggested. Results: Most of the subjects (80.0%) were aware of the meaning of sugar reduction. The necessity of reducing sugar in their meals was recognized by 57.8%. These participants tended to check nutrition labeling more. Eating frequencies of sugar containing foods were not significantly different by the subjects' BMI, but they were significantly different by gender, when evaluating cooked foods. We suggested 20% sugar reduction recipes of Korean style barbequed pork, and sweet and sour chicken for institutional foodservices. Conclusion: The awareness of college students and the knowledge regarding sugar reduction were low. Sensory acceptabilities of Korean style barbequed pork and sweet and sour chicken were not significantly different, until the benefit of 20% sugar reduction was mentioned. Thus, continuous education for reduction of sugar intake are required, and also efforts are needed to develop menus containing less sugar.

• Korean Journal of Plant Tissue Culture
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• v.27 no.1
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• pp.47-50
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• 2000

In suspension cultures of Streptanthus. the uptake rate of sugar was increased during the ceil starvation of sugar in the medium. The maximal uptake rate obtained with 3 days of cell starvation. Sugar transport system induced by the sugar starvation was completely inhibited by 10 $\mu$M cycloheximide. Plant cells are known to possess only one sugar transport system, but the uptake rate of glucose obtained a saturated kinetic while the one of sucrose had two different kinetics after the sugar starvation. Induced sugar transport systems had different kinetics compared to plant cell. These results showed that higher plants have adaptable ability to induce new sugar transport systems when the environment changed unsuitable.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.1-6
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• 1997

The purpose of this study was to establish the most favorable processing method for soybean Dasik. Factors were kind of sugar (honey, syrup, oligo sugar), amount of sugar (50 g, 60 g, 70 g) and number of kneading (20 times, 30 times, 40 times). Physical characteristics were measured by moisture content, color difference and texture. Moisture content was increased in order of honey, oligo sugar and syrup. Lightness of soybean Dasik was different with amount of sugar. The tendency of L value and b value were dominent by honey. Lightness, redness and yellowness had no difference with the kind of sugar and number of kneading. Hardness was not a significant factor. Springiness was significantly different by the kind and amount of sugar. Cohesiveness, gumminess and chewiness was influenced by the kind and amount of sugar, the interaction of kind and amount of sugar.

• International Journal of Industrial Entomology and Biomaterials
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• v.11 no.1
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• pp.43-48
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• 2005

We investigated possible effect of different concentration of sugar solution and addition of antiseptic in the solution on oviposition and colony development of Bombus ignitus and B. terrestris. The rates of oviposition, colony foundation and progeny-queen production of B. ignitus were 1.2-3.0 fold higher in the 40$\%$ sugar solution than those of the 50$\%$ sugar solution. The rates of oviposition, colony foundation and progeny­queen production were 1.1-2.6 fold higher in the 40$\%$ sugar solution added in 0.3$\%$ sorbic acid as antiseptic than those of the 40$\%$ sugar solution. Further, the death rate within one month was 1.7 fold lower in the 40$\%$ sugar solution added in 0.3$\%$ sorbic acid than that of 40$\%$ sugar solution alone. In the comparison of the colony development tested using imported sugar solution, the Beehappy???, the 40$\%$ sugar solution added to antiseptic and the 40$\%$ sugar solution with­out antiseptic, the 40$\%$ sugar solution added to antiseptic was about equal to the Beehappy??? in colony development of B. terrestris. Further, the number of adults produced was 1.2-3.0 fold higher in the 40$\%$ sugar solution added to antiseptic than that of the Bee­happy???. Therefore the 40$\%$ sugar solution was more effective than the 50$\%$ sugar solution, and the 40$\%$ sugar solution added to antiseptic was the most effective in colony development and mass rearing of bumblebee.