| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2014: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Outline of Final Research Achievements |
In this study, food composition, palatability and biological function in new sweeteners from subtropical resources were analyzed and evaluated. Firstly, two types of solidified non-centrifugal brown sugars were prepared from the separated pith and whole stalk as a reference, respectively, of raw sugarcane (Saccharum officinarum L.). These products were discriminated in terms of their quality attributes, including sugars and minerals composition, color, taste characteristic, aroma, and antioxidant activity. Secondly, thick liquid sugar syrups were prepared from the squeezed stalk juices of two important sugar crops, sweet sorghum (Sorghum bicolor M.) and sugarcane as a reference. The sugar syrups were distinguished in terms of sugars and minerals composition, taste characteristic, and antioxidant activity. The results of the present study demonstrate the suitability and application of new sweeteners for consumers and food industries.
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