| Budget Amount *help |
¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
Fiscal Year 2012: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2011: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2010: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Research Abstract |
Commercially available granulated sugar is crystal with more than 99.9 % purity, which is almost equal to reagent. Therefore it has been generally assumed that granulated sugars have the same cooking characteristics. However, we demonstrated that some granulated sugars have distinctly different melting points and melting processes and the difference in grain size lead to a major difference in the results of differential scanning calorimetry. Also we cooked foods using granulated sugars with different grain size and by colorimetric analysis，analysis of sugar content and sensory evaluation we confirmed that they have different results. We revealed that the difference of the granulated sugar makers and different grain sizes are a new factor which has an effect on the cooking characteristics of granulated sugars.
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