A new factor which has an effect on the cooking characteristics of granulated sugars
| Project/Area Number |
22500733
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | University of Hyogo |
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Principal Investigator |
SAKAMOTO Kaoru 兵庫県立大学, 環境人間学部, 准教授 (20187032)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| 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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| Keywords | 調理と加工 / スクロース / グラニュ糖 / 融点 / 砂糖 / 調理特性 / 粉砕 / 加熱特性 / 熔融特性 / カラメルソース / スクロース結晶 / 分子構造 |
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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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Report
(4 results)
Research Products
(26 results)
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[Presentation] 砂糖と粉砕2011
Author(s)
坂本薫
Organizer
粉体工学会粉砕の高度利用研究会
Place of Presentation
兵庫県立大学(兵庫県)(招待講演)
Year and Date
2011-12-20
Related Report
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