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KMID : 1011620100260050655
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 5 p.655 ~ p.664
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Quality Characteristics of Natural Sugars Prepared from Domestic Sugar Beet and Commercial Sugars
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박준희:Park Joon-Hee
이수원:Lee Su-Won/문혜경:Moon Hye-Kyung/이원영:Lee Won-Young
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Abstract
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This work aimed to investigate the physiochemical properties of commercial sugars (white sugar, dark brown sugar, organic sugar, and muscovado) and sugar beet. Percentages of crude protein, crude fat and crude fiber in sugar beet were 4.06, 6.36 and 0.02%, respectively, and the degrees of sugar of white sugar and sugar beet were 93° Brix and 78° Brix, respectively. L(lightness) value scores of white sugar were higher while the turbidity of sugar beet was higher. White sugar, dark brown sugar, and organic sugar were composed of only sucrose, whereas muscovad and sugar beet were composed of fructose, glucose, and sucrose. The highest organic acid content was observed in sugar beet. The contents of amino acids in sugar beet were in the following order: proline (161.23 μg/100 g) > aspartic acid (43.13 μg/100 g) > leucine (36.93 μg/100 g) > alanine (17.40 μg/100 g). There were 16 free amino acids in sugar beet. The highest mineral contest was observed in sugar beet in the order of K > Ca > Na > Mg. This result indicates that sugar beet can be prepared by considering the characteristics of natural sugar materials.
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KEYWORD
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commercial sugars, sugar beet, quality characteristics
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