Department of Chemical and Environmental Engineering, Universidad Nacional de Colombia, 111321 Bogotá D.C., Colombia.
Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia.
Food Chem. 2021 Mar 15;340:128183. doi: 10.1016/j.foodchem.2020.128183. Epub 2020 Sep 28.
Non-centrifugal cane sugar (NCS) samples obtained by traditional moulding and granulation, and also via a novel spray-drying powdering process without additives, were assessed to characterise their sugar and phenolic profiles, flavonoid content, as well as colour parameters. As expected, sucrose was the predominant sugar (91.9-95.5%), followed by glucose (2.9-4.6%), and fructose (1.6-3.7%). Total phenolic content was between 0.4 and 0.6% and total flavonoid content into the range of 0.2-0.4%. Six phenolic acids were found in all NCS samples: protocatechuic acid (0.36-0.94 µg/100 g), vanillic acid (0.70-1.45 µg/100 g), chlorogenic acid (2.08-3.82 µg/100 g), syringic acid (1.08-2.80 µg/100 g), p-coumaric acid (0.69-1.35 µg/100 g), and ferulic acid (0.50-0.95 µg/100 g). The thermal treatment under high temperatures required in the production of granulated products was related with darker colours and changes in phenol and flavonoid contents. In contrast, spray drying generates clearer products, but with slightly less phenol and flavonoid contents.
非离心甘蔗糖（NCS）样品通过传统的成型和造粒方法获得，以及通过不添加添加剂的新型喷雾干燥粉末化工艺获得，用于评估其糖和酚类物质、类黄酮含量以及颜色参数。如预期的那样，蔗糖是主要的糖（91.9-95.5%），其次是葡萄糖（2.9-4.6%）和果糖（1.6-3.7%）。总酚含量在 0.4-0.6%之间，总黄酮含量在 0.2-0.4%之间。在所有 NCS 样品中都发现了六种酚酸：原儿茶酸（0.36-0.94 µg/100 g）、香草酸（0.70-1.45 µg/100 g）、绿原酸（2.08-3.82 µg/100 g）、丁香酸（1.08-2.80 µg/100 g）、对香豆酸（0.69-1.35 µg/100 g）和阿魏酸（0.50-0.95 µg/100 g）。在生产颗粒产品所需的高温下进行的热处理与较深的颜色以及酚类和类黄酮含量的变化有关。相比之下，喷雾干燥产生更清晰的产品，但酚类和类黄酮含量略低。
