Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar

Hirose, Naoto; Tamaki, Hiroyuki; Ito, Satoru; Oku, Hirosuke; Wada, Kōji

doi:10.1016/j.lwt.2015.10.039

Cited by 69 publications

(62 citation statements)

References 23 publications

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“…Its energy contribution is lower than that of refined sugar, but with much higher amounts of minerals, such as potassium, magnesium, iron and calcium. A great number of works emphasize that the cane brown sugar is a valuable nutritional product from the sugarcane industry (Asikin et al, 2014(Asikin et al, , 2016. This sugar contain various phytochemicals that are derived from the extracted raw material from the sugarcane and are responsible for their biological potential with beneficial effects on human health (Jaffé, 2012) There are also commercially available sugars extracted from other sources, such as coconut sugar, which is considered one of the healthiest sugars.…”

Section: Introdutionmentioning

confidence: 99%

Influence of different types of sugars in physalis jellies

et al. 2017

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The objective of this study was to evaluate the influence of different types of sugar (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical characteristics, rheological properties and sensory acceptance of physalis (Physalis L) jelly. In addition, we evaluated the influence of the information on the acceptability of the product. It was found that the type of sugar greatly influences the physicochemical and rheological characteristics of physalis jelly which reflects differences in the product acceptability. Due to higher sensory acceptance, white refined, white crystal and demerara sugars are the most suitable for processing jellies. It was also found that the sugar type information and its benefits has no significant influence on sensory acceptance of physalis jelly and that consumers have a preference for a clearer, less sweet, more acidic and softer jelly.

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Section: Introdutionmentioning

confidence: 99%

Influence of different types of sugars in physalis jellies

et al. 2017

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“…By a noncentrifugal method, NCS is traditionally obtained through the dehydration of sugarcane juice using open pans without removing molasses and, therefore, it is packed with natural minerals, vitamins, and phytochemicals. The sugar making process also involves the production of Maillard reaction compounds, which are strongly involved in the generation of the color and aroma of the NCS products (Asikin et al 2016). The volatile aroma composition, as well as other components, is an important food property for acceptance and preference by consumer (Payet et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand

et al. 2016

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Non-centrifugal cane sugar (NCS) is globally consumed and has various health benefits. It is mostly produced in hardened block form, which is less convenient than in granulated form for food applications. In terms of the traditional processing of NCS, preparation of granulated products is difficult due to the impurities found in the cane juice extracted from the whole stalk. Therefore, the aim of this study was to characterize and determine the physico-chemical properties, wax composition (policosanols and long-chain aldehydes), volatile aroma profiles, and antioxidant activity of traditional NCS in granular form made from four different cane cultivars of Thailand. The total soluble solid, pH, color, and mineral content varied among the sugarcane cultivars, whereas there was no significant difference in the total sugar, phenolic and flavonoid content. The total policosanol, a cholesterol-lowering nutraceutical wax component, and long-chain aldehyde contents were similar in the NCS products amongst three cultivars, and ranged from 2.63 to 3.69 mg/100 g. The granulated NCS products, in which acetaldehyde and dimethyl sulfide were the main volatile compounds, gave less aroma components than traditional NCS. The use of different sugarcane cultivars thus influenced the quality attributes of granulated non-centrifugal sugar products.

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“…[4] Moreover, different types of sugar will add their own flavor and function to the product. Especially when a kind of sugar is added to "not-sweet" products, such as seasonings, it can balance the flavor and improve the mouthfeel.…”

Section: Electronic Tongue Analysismentioning

confidence: 99%

“…[3] Brown sugar, a sucrose sugar product with a distinctive brown color, is widely produced in many countries and regions, such as South America, South Asia, and Africa. [4] It has a considerable place in the market. [3] Its brown color is due to the presence of molasses.…”

Section: Introductionmentioning

confidence: 99%

“…[5] Therefore, brown sugar contains some beneficial biofunctions, such as antioxidant, cytoprotective, and antiangiogenesis activities. [4] In modern recipes, brown sugar is often used to create a richer flavor, such as in baked foods. [6] Asikin et al [6] found many acids and heterocyclic compounds in brown sugar, which can provide sweet, burnt, pungent, and caramel-like aromas.…”

Section: Introductionmentioning

confidence: 99%

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Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

Tian

Lan

Chen

et al. 2018

International Journal of Food Properties

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In this study, the taste contribution of brown sugar in chicken seasoning was evaluated. Chicken seasonings containing brown sugar (AB), white sugar (AW), and liquid sugar (AL) were compared by the detection of taste compounds, sensory evaluation, and electronic tongue measurements. The correlation model of the three kinds of data was built by partial least squares regression (PLSR). The contents of the taste compounds in sample AB was higher than in sample AW and lower than in sample AL. Sample AB had the strongest "umami" and "full-body" taste and the highest response values for the UMS and GPS sensors. Combined with the PLSR results, brown sugar could be used to balance the taste of chicken seasoning. In conclusion, brown sugar had a positive effect on flavor quality and could help to improve chicken seasoning recipes. ARTICLE HISTORY

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Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar

Cited by 69 publications

References 23 publications

Influence of different types of sugars in physalis jellies

Influence of different types of sugars in physalis jellies

Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand

Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

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