Effect of Thermostability of Granulated Sugars on the Flavor of Cooked Food

• Sakamoto Kaoru

  School of Human Science and Environment, University of Hyogo

• Kishihara Shiro

  Faculty of Agriculture, Kobe University

• Kataoka-Shirasugi Naoko

  Graduate School of Human Development and Environment, Kobe University

抄録

This work addresses how granulated sugars with different melting points from two different refineries affect the taste of cooked food. Candied sweets and caramel sauces were prepared using the two types of granulated sugars. According to sensory evaluation, the candies and caramel sauces prepared by heating the wet sugar crystals, which remained undissolved in the solution, showed different tastes. This was confirmed by the color difference analysis and HPLC analysis of these two caramel sauces. However, the caramel sauces prepared from aqueous solutions of the sugars were not significantly different from each other in flavor. These results suggest that granulated sugars with different heating characteristics may have different crystal structures. During cooking, in which the sugar crystals are heated without being completely dissolved, the heating and melting characteristics of the sugars should be taken into consideration.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 24 (1), 111-118, 2018

  公益社団法人 日本食品科学工学会

キーワード

• thermostability
• granulated sugar
• sucrose
• melting point
• sugar

詳細情報

• CRID: 1390001204459515648
• NII論文ID: 130006539060
• DOI: 10.3136/fstr.24.111
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/24/1/24_111/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
  • KAKEN
• 抄録ライセンスフラグ: 使用不可