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Composition, Taste, Aroma, and Antioxidant Activity of Solidified Noncentrifugal Brown Sugars Prepared from Whole Stalk and Separated Pith of Sugarcane ( Saccharum officinarum L.)

Takahashi, Makoto ; Ishmael, Mutanda ; Asikin, Yonathan ; [et al.]

Wiley ; 2016

In: Journal of Food Science Vol. 81, No. 11 ( 2016-11)

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In: Journal of Food Science, Wiley, Vol. 81, No. 11 ( 2016-11)

Abstract: This study showed that the pith‐derived noncentrifugal brown sugars (NCS) had a less intense brown color and odor, but similar taste and food functionality to the conventional NCS derived from the whole stalk of sugarcane. The results might be used to select appropriate end‐uses for these 2 types of NCSs. Also, separating the rind from the pith would allow various added‐value products to be produced from the rind, such as structural boards and fibers.

Type of Medium: Online Resource

ISSN: 0022-1147 , 1750-3841

URL: Issue

URL: Article

DOI: 10.1111/jfds.2016.81.issue-11

DOI: 10.1111/1750-3841.13531

Language: English

Publisher: Wiley

Publication Date: 2016

detail.hit.zdb_id: 2006705-7