Takahashi Makoto, Ishmael Mutanda, Asikin Yonathan, Hirose Naoto, Mizu Masami, Shikanai Takesi, Tamaki Hajime, Wada Koji
Faculty of Agriculture, Univ. of the Ryukyus, Senbaru 1, Nishihara, Okinawa, 903-0213, Japan.
United Graduate School of Agricultural Science, Kagoshima Univ, Korimoto 1-21-24, Kagoshima, 890-0065, Japan.
J Food Sci. 2016 Nov;81(11):C2647-C2655. doi: 10.1111/1750-3841.13531. Epub 2016 Oct 25.
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.
在本研究中，分别从原甘蔗（甘蔗属）的全茎和分离髓制备了2种固化非离心红糖（W-NCS和P-NCS）。根据这些产品的质量属性对其进行了区分，包括颜色、糖和矿物质组成、味道、香气和抗氧化活性。P-NCS的褐色与W-NCS明显不同，色差（ΔE）为9.36。两种糖的糖和矿物质组成没有差异，这导致它们的味道特征非常相似。然而，P-NCS的香气强度比W-NCS弱。此外，P-NCS保留了W-NCS超过60%的抗氧化活性。从本研究中收集的信息可用于为这两种糖选择合适的最终用途。
