Study of the Interrelation between Variations in Sugarcane Juice Contents and Qualities of Non-Centrifugal Brown Sugar "<i>Kokuto</i>" during Production

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  • HIROSE Naoto
    Okinawa Prefectural Agricultural Research Center Okinawa Industrial Technology Center
  • MAEDA Goki
    Okinawa Prefectural Agricultural Research Center
  • TAKARA Kensaku
    Faculty of Agriculture, University of the Ryukyus
  • WADA Koji
    Faculty of Agriculture, University of the Ryukyus

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Other Title
  • 黒糖製造期間中におけるサトウキビ搾汁液の成分変動と黒糖品質の関係
  • クロ トウ セイゾウ キカンチュウ ニ オケル サトウキビサクジュウエキ ノ セイブン ヘンドウ ト クロ トウ ヒンシツ ノ カンケイ
  • Study of the Interrelation between variations in sugarcane juice contents and qualities of non-centrifugal brown sugar “Kokuto” during production

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Abstract

<p>　The interrelation between variations in sugarcane juice contents and the qualities of non-centrifugal brown sugar, "Kokuto", was investigated during the production period of Kokuto in 2014 and 2015. Large variations were observed in sugarcane juice contents, including the reducing sugar ratio, amino acid, organic acid, and sodium contents. Many components of sugarcane juice and Kokuto were positively correlated. Therefore, the component of sugarcane juice, sugarcane, was shown to be reflected in the contents of Kokuto. The apparent sugar purity of sugarcane juice was correlated with the hardness, moisture, and water activity of Kokuto. As a result, it was suggested that management of the apparent sugar purity during the production process is important for stabilizing the quality of Kokuto. Taste sensor measurement values showed a large fluctuation in the saltiness of Kokuto. "Salty taste" was positively correlated with the acetic acid, sodium, and calcium contents, but negatively correlated with the amino acid content of sugarcane juice.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 45 (3), 141-147, 2019

    Japan Association of Food Preservation Scientists

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