製造条件が和三盆糖の一般成分に及ぼす影響
URI | http://shark.lib.kagawa-u.ac.jp/kuir/metadata/2585 | ||||||
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Title |
製造条件が和三盆糖の一般成分に及ぼす影響
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Title Alternative |
Effects of refining conditions on chemical compositions of Wasanbon-to sugar
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File |
AN00038339_33_1_59.pdf
( 230.0 KB )
Open Date
:2012-03-27
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Description |
Color intensity and chemical compositions such as reducing sugar, free amino acid, titratable acidity, and 3-deoxyglucosone (3DG) were determined in Wasanbon-to produced in model systems by mixing with centrifuging granulated cane sugar and Wasanbon-to molasses. The data obtained were analyzed statistically by the three way classification method for the purpose of finding whether the changes in the qualities of Wasanbon-to were significantly affected by such factors as centrifugation time (A), moisture of Shiroshita-to (Pre-refined sugar) (B), and number of centrifugal rotations (C). The effect of moisture of Shiroshita-to (B) showed significantly different at 1% level on all the chemical compositions examined in this report. There were no significant differences among color intensities of Wasanbon-to after processed by different refining processes. 和三盆糖を遠心分蜜精製法で調整後, 色度, 一般成分一還元糖, 遊離アミノ酸, 酸度と3-デオキシグルコソンを定量した. 得られたデーターを遠心分離時間(A), 白下糖水分含量(B)と回転数(C)などの因子の影響を見るために, 3元配置法で分散分析した. 白下糖の水分では, この報告のすべての一般成分で1%水準で有意差を示した. 和三盆糖の色度は有意差がなかった. |
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Author |
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Publication Title |
香川大学農学部学術報告
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Volume |
33
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Issue |
1
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Start Page |
59
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End Page |
63
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Publisher |
香川大学農学部
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Published Date |
198110
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ISSN |
0368-5128
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NCID |
AN00038339
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Resource Type |
Departmental Bulletin Paper
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Language |
jpn
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Text Version |
publisher
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Set |
香川大学
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