Composition, Taste, Aroma, and Antioxidant Activity of Solidified Noncentrifugal Brown Sugars Prepared from Whole Stalk and Separated Pith of Sugarcane (Saccharum officinarum L.)
Composition, Taste, Aroma, and Antioxidant Activity of Solidified Noncentrifugal Brown Sugars Prepared from Whole Stalk and Separated Pith of Sugarcane (Saccharum officinarum L.)
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甘蔗（Saccharum officinarum L.）全茎和分离髓制备的固化非离心红糖的成分、味道、香气和抗氧化活性
DOI：
10.1111/1750-3841.13531
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发表时间：
2016
影响因子：
3.9
通讯作者：
K.
中科院分区：
文献类型：
--
作者：
Takahashi;M.;Ishmael;M.;Asikin;Y.;Hirose;N.;Mizu;M.;Shikanai;T.;Tamaki;H.;Wada;K.
本研究以甘蔗为原料，分别以甘蔗全秆和分离髓为原料，制备了两种非离心褐糖（W-NCS和P-NCS）。这些产品的质量属性，包括颜色，糖和矿物质成分，味道，香气和抗氧化活性方面的歧视。与W-NCS相比，P-NCS的棕色明显不同，色差值（ΔE*）为9.36。这两种糖的糖和矿物质成分没有差异，这导致了非常相似的味道特征。然而，P-NCS具有比W-NCS更弱的香气强度。此外，P-NCS保留了W-NCS的60%以上的抗氧化活性。从这项研究中收集的信息可用于为这两种类型的糖选择适当的最终用途。
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 officinarumL.). 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.