The Organoleptic Analysis of Mineral Components in Wasanbon-to Sugars

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Other Title
  • 和三盆糖中の無機成分の官能検査
  • ワサンボン トウ チュウ ノ ムキ セイブン ノ カンノウ ケンサ
  • Studies on Wasanbon-to Sugar (Part V)
  • 和三盆糖に関する研究 (第5報)

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Description

Wasanbon-to sugar has been manufactured in Japan by a unique traditional refining procedures which include the Togi step, polishing with water, and the Oshi step, pressing-off of Shiroshita-to.<BR>In the present paper the organoleptic analysis of mineral components in Wasanbon-to were studied by paired comparison according to Scheffe and Bradley.<BR>The results are summarized as follows:<BR>When the mineral components found in Wasanbon-to sugars were added to the ordinary refined sugar and submitted to the organoleptic analysis, there was no significant difference in Schéffe's method and Bradley's method from the non-treated, ordinary refined sugar, indicating that the mineral components have no effect on the taste of Wasanbon-to sugar.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 30 (4), 223-227, 1977

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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