Composition, Taste, Aroma, and Antioxidant Activity of Solidified Noncentrifugal Brown Sugars Prepared from Whole Stalk and Separated Pith of Sugarcane (Saccharum officinarum L.)

作者：Takahashi Makoto; Ishmael Mutanda; Asikin Yonathan; Hirose Naoto; Mizu Masami; Shikanai Takesi; Tamaki Hajime; Wada Koji^*

来源：Journal of Food Science, 2016, 81(11): C2647-C2655.

DOI：10.1111/1750-3841.13531

• antioxidant activity
• food composition
• solidified noncentrifugal brown sugar
• sugarcane
• texture

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 (Delta E*) 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.

• 出版日期2016-11