2012 Fiscal Year Final Research Report
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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| Keywords | 調理と加工 / スクロース / グラニュ糖 / 融点 / 砂糖 / 調理特性 |
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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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[Remarks] (1)坂本薫,講演「砂糖と粉砕」,粉体工業会「粉体の高度利用研究会」,2011年12月20日,兵庫県立大学(兵庫県)
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[Remarks] (2)坂本薫,研究発表「グラニュ糖の熔融特性が食品におよぼす影響」,はりま産学交流会創造例会,2010年11月19日,姫路市商工会議所(兵庫県)
