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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| Authors: | Makoto Takahashi Mutanda Ishmael Yonathan Asikin Naoto Hirose Masami Mizu Takesi Shikanai Hajime Tamaki Koji Wada |
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| Affiliation: | 1. Faculty of Agriculture, Univ. of the Ryukyus, Nishihara, Okinawa, Japan;2. United Graduate School of Agricultural Science, Kagoshima Univ, Kagoshima, Japan;3. Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center, Itoman, Okinawa, Japan;4. Product Development Div, Mitsui Sugar Co. Ltd, Hakozaki‐Cho, Tokyo, Japan |
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| Abstract: | 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. |
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| Keywords: | antioxidant activity food composition solidified noncentrifugal brown sugar sugarcane texture |
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