Analysis and evaluation of palatability and biological function in sweetener from subtropical resources

• Project/Area Number: 26350095
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: University of the Ryukyus
• Principal Investigator: WADA Koji 琉球大学, 農学部, 教授 (50201257)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Project Status: Completed (Fiscal Year 2016)
• Budget Amount: ¥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)
• Keywords: サトウキビ / スイートソルガム / 含蜜糖 / 香気成分 / 呈味性 / 嗜好性 / 食品機能性 / 甘味素材 / ワックス / ポリコサノール

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.

Research Products

• [Journal Article] 黒麹菌を用いた個体発酵によるサトウキビエキスの開発 (2017)
  • Author(s): 広瀬直人、照屋亮、三枝隆裕、和田浩二
  • Journal Title: 沖縄農業 Volume: 48 Pages: 27-34
  • Peer Reviewed
• [Journal Article] Compositional and Electronic Discrimination Analyses of Taste and Aroma Profiles of Non-Centrifugal Cane Brown Sugars (2017)
  • Author(s): Asikin, Y., Takahara, Y., Takahashi, M., Hirose, N., Ito, S., Wada, K.
  • Journal Title: Food Analytical Methods Volume: 10 Issue: 6 Pages: 1844-1856
  • DOI: 10.1007/s12161-016-0746-5
  • Peer Reviewed / Acknowledgement Compliant
• [Journal Article] Composition, Taste, Aroma, and Antioxidant Activity of Solidified Noncentrifugal Brown Sugars Prepared from Whole Stalk and Separated Pith of Sugarcane (Saccharum officinarum L.) (2016)
  • Author(s): Takahashi, M., Ishmael, M., Asikin, Y., Hirose, N., Mizu, M., Shikanai, T., Tamaki, H., Wada, K.
  • Journal Title: Journal of Food Science Volume: 81 Issue: 11
  • DOI: 10.1111/1750-3841.13531
  • Peer Reviewed / Acknowledgement Compliant
• [Journal Article] Effects of different drying solidification processes on physical properties, volatile fraction, and antioxidant activity of noncentrifugal cane brown sugar (2016)
  • Author(s): Asikin, Y., Hirose, N., Tamaki, H., Ito, S., Oku, H., Wada, K.
  • Journal Title: LWT-Food Science and Technology Volume: 66 Pages: 340-347
  • DOI: 10.1016/j.lwt.2015.10.039
  • Peer Reviewed / Acknowledgement Compliant
• [Journal Article] DNA damage protection against free radicals of two antioxidant neolignan glucosides from sugarcane molasses (2016)
  • Author(s): Asikin, Y., Takahashi, M., Mizu, M., Takara, K., Oku, H., Wada, K.
  • Journal Title: Journal of Science of Food and Agriculture Volume: 96 Issue: 4 Pages: 1209-1215
  • DOI: 10.1002/jsfa.7208
  • Peer Reviewed / Acknowledgement Compliant
• [Journal Article] 沖縄産黒糖の常温保存における物理化学的およびフレーバー特性の変化 (2015)
  • Author(s): 広瀬直人、前田剛希、高良健作、和田浩二
  • Journal Title: 日本食品保蔵科学会誌 Volume: 41 Pages: 253-259
  • NAID: 40020701717
  • Peer Reviewed
• [Journal Article] Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage (2014)
  • Author(s): Asikin, Y., Kamiya, A., Mizu, M., Takara, K., Tamaki, H., Wada, K.
  • Journal Title: Food Chemistry Volume: 149 Pages: 170-177
  • DOI: 10.1016/j.foodchem.2013.10.089
  • Peer Reviewed
• [Journal Article] 再現性の高い試験用黒糖の製造方法の開発 (2014)
  • Author(s): 広瀬直人、前田剛希、照屋亮、宮平守邦、比屋根真一、和田浩二
  • Journal Title: 沖縄県農業研究センター研究報告 Volume: 8 Pages: 40-44
  • NAID: 40020064178
• [Presentation] サトウキビ内実部を原料とした含蜜糖の嗜好性と抗酸化性の分析 (2016)
  • Author(s): 高橋誠、ムタンダ イシュマエル、ヨナタン アシキン、広瀬直人、水雅美、和田浩二
  • Organizer: 日本農芸化学会2016年度札幌大会
  • Place of Presentation: 札幌コンベンションセンター（札幌）
  • Year and Date: 2016-03-27
• [Presentation] The finish-heating and cooling-agitation process is influence on the quality of the brown sugar Kokuto - Small scale manufacturing method of the brown sugar “Kokuto” (2015)
  • Author(s): Hirose, N., Maeda, G., Shoda, M., Takara, K., Wada, K.
  • Organizer: Taiwan-Japan Joint Symposium on Food Science & Technology at Food Industry Level
  • Place of Presentation: Taiwan
  • Year and Date: 2015-05-22
  • Int'l Joint Research
• [Presentation] Genetic and seasonal discriminations of Shiikuwasha (Citrus depressa Hayata) peel oils using aroma compositional, MS-based electronic nose, and antioxidant analyses (2015)
  • Author(s): Asikin, Y., Maeda, G., Hirose, N., Mizu, M., Iwasaki, H., Oku, H., Wada, K.
  • Organizer: 12th Asian Congress of Nutrition
  • Place of Presentation: Yokohama, Japan
  • Year and Date: 2015-05-14
• [Presentation] 黒糖の常温保存における物理化学的特性およびフレーバー特性の変化 (2014)
  • Author(s): 広瀬直人、前田剛希、新垣江利子、高良健作、和田浩二
  • Organizer: 日本食品保蔵科学会第63回大会
  • Place of Presentation: JA長野県ビル（長野）
  • Year and Date: 2014-06-28 – 2014-06-30
• [Remarks] 琉球大学研究者データベース
  • URL: http://kenkyushadb.lab.u-ryukyu.ac.jp/search/index.html