Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan.
Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan.
J Sci Food Agric. 2020 Sep;100(12):4512-4520. doi: 10.1002/jsfa.10492. Epub 2020 Jun 15.
The aims of this study are to (i) evaluate the effects of color enhancers, caramel (C) and molasses (M), on acrylamide and 5-hydroxylmethylfurfural (HMF) formation in non-centrifugal cane sugar (NCS) and to (ii) perform nine-point hedonic scale and evaluation of sensory attributes, encompassing the appearance, flavor, texture and aftertaste, by 71 consumers on NCS, NCS_C, and NCS products made with a blend of molasses and sugar (NCS_MS) and steam processing (NCS_S).
With the addition of molasses and caramel at the maximum allowable level of 5 g kg in sugarcane juice, significantly greater acrylamide or HMF did not accumulate in NCS_C and NCS_M during the thermal manufacturing process, while color values of NCS_C significantly changed (P < 0.05). The increases in acrylamide and HMF contents were influenced by pH because they were produced by the Maillard reaction. Hedonic responses showed that NCS_MS was rated with the highest score for overall acceptance, whereas NCS_S, with the lowest content of acrylamide, exhibited the lowest score for every attribute. In addition, the appearance acceptance score of NCS_C was significantly higher than that of NCS (P < 0.05). Significant differences were also found between NCS and NCS_C in the frequency of 9 of 16 items with which consumers selected to characterize the appearance in a check-all-that-apply questionnaire (P < 0.05).
The association between hedonic evaluations and sensory profiles in visual attributes of NCS_C indicated that caramel could be a promising addition in Maillard reaction-mitigated NCS products to improve consumer preferences through color strengthening without safety concerns. © 2020 Society of Chemical Industry.
本研究旨在：（i）评估增色剂焦糖（C）和糖蜜（M）对非离心甘蔗糖（NCS）中丙烯酰胺和 5-羟甲基糠醛（HMF）形成的影响；（ii）通过 71 名消费者对 NCS、NCS_C 和用糖蜜和糖（NCS_MS）混合以及蒸汽加工（NCS_S）制成的 NCS 产品进行九点愉悦量表和感官属性评价，涵盖外观、风味、质地和回味。
在甘蔗汁中添加最大允许量 5 g/kg 的糖蜜和焦糖时，NCS_C 和 NCS_M 在热加工过程中并没有显著增加丙烯酰胺或 HMF 的含量，而 NCS_C 的颜色值有显著变化（P<0.05）。丙烯酰胺和 HMF 含量的增加受到 pH 值的影响，因为它们是由美拉德反应产生的。愉悦反应表明，NCS_MS 的整体接受度评分最高，而 NCS_S 的丙烯酰胺含量最低，每个属性的评分最低。此外，NCS_C 的外观接受度评分明显高于 NCS（P<0.05）。在应用于所有适用项目的 16 个项目中，消费者选择用于描述外观的 9 个项目的频率也存在显著差异（P<0.05）。
NCS_C 的视觉属性愉悦评价和感官特征之间的关联表明，焦糖可以作为美拉德反应缓解的 NCS 产品的一种有前途的添加剂，通过增强颜色来提高消费者的偏好，而不会引起安全问题。 © 2020 英国化学学会。
