Effect of Roller Material Used in Mill and Liming Treatments on Color Tone and Quality of Non-centrifugal
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- Ujihara Kunihiro
- National Agricultural Research Center for Kyushu, Okinawa Region, National Agricultural and Food Research Organization
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- Yoshimoto Makoto
- National Agricultural Research Center for Kyushu, Okinawa Region, National Agricultural and Food Research Organization
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- Wada Koji
- Faculty of Agriculture, University of the Ryukyu
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- Nagai Ryoji
- Faculty of Medical and Pharmaceutical Science, Kumamoto University
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- Hirose Naoto
- Okinawa Prefectural Agricultural Research Center
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- Teruya Ryo
- Okinawa Prefectural Agricultural Research Center
Bibliographic Information
- Other Title
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- 黒砂糖の色調と品質に及ぼすサトウキビ搾汁機ローラーの材質とライミング処理の影響
- クロザトウ ノ シキチョウ ト ヒンシツ ニ オヨボス サトウキビサクジュウキ ローラー ノ ザイシツ ト ライミング ショリ ノ エイキョウ
- Effect of roller material used in mill and liming treatments on color tone and quality of non-centrifugal sugar
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Abstract
The effects of the roller material used in mill and liming treatments on the color tone, nutritional and functional components and sensory characteristics of non-centrifugal sugar were investigated. The iron roller in mill and liming treatments was responsible for the dark color in commercially available non-centrifugal sugar, suggesting an acceleration in the amino-carbonyl reaction by iron during the liming treatment. Use of the stainless-steel roller in mill but not liming treatment depressed the amino-carbonyl reaction, resulting in a light tone non-centrifugal sugar. The light tone non-centrifugal sugar had lower iron and calcium contents than that obtained using the iron roller for the same treatment. No difference in potassium and magnesium content, amino acid components, sucrose content, and polyphenolic content was observed between the light tone and dark tone non-centrifugal sugar when the iron roller was used in the combined mill and liming treatment. Moreover, the light tone non-centrifugal sugar was superior to the dark tone using the iron roller in the combined treatment on the sensory evaluation.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 56 (6), 343-349, 2009
Japanese Society for Food Science and Technology
