Composition, Taste, Aroma, and Antioxidant Activity of Solidified Noncentrifugal Brown Sugars Prepared from Whole Stalk and Separated Pith of Sugarcane (Saccharum officinarumL.)
| Autor: | Mutanda Ishmael, Naoto Hirose, Hajime Tamaki, Koji Wada, Masami Mizu, Makoto Takahashi, Yonathan Asikin, Takesi Shikanai |
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| Rok vydání: | 2016 |
| Předmět: |
Taste
biology Chemistry 010401 analytical chemistry Food composition data 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences 0104 chemical sciences 0404 agricultural biotechnology Saccharum officinarum Stalk Botany Composition (visual arts) Pith Food science Sugar Aroma Food Science |
| Zdroj: | Journal of Food Science. 81:C2647-C2655 |
| ISSN: | 0022-1147 |
| Popis: | In this study, 2 types of solidified noncentrifugal brown sugars (W-NCS and P-NCS) were prepared from the whole stalk and separated pith, respectively, of raw sugarcane (Saccharum officinarum L.). These products were discriminated in terms of their quality attributes, including color, sugars and minerals composition, taste, aroma, and antioxidant activity. The brown color of P-NCS was clearly different compared with that of W-NCS with a color difference value (ΔE* ) of 9.36. There was no difference in the sugars and minerals composition between the 2 types of sugar, which led to very similar taste profiles. However, P-NCS had a weaker aroma intensity than W-NCS did. Moreover, P-NCS retained more than 60% of the antioxidant activity of W-NCS. The information gleaned from this study might be used to select appropriate end-uses for these 2 types of sugars. |
| Databáze: | OpenAIRE |
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