Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Natural Sugars Prepared from Domestic Sugar Beet and Commercial Sugars

국내산 사탕무로 제조한 천연당과 시판 제품과 비교 분석

  • Park, Joon-Hee (School of Food Sci. Nutrition, Kyungpook National University) ;
  • Lee, Su-Won (Regional Innovation Center, Kyungpook National University) ;
  • Moon, Hye-Kyung (Regional Innovation Center, Kyungpook National University) ;
  • Lee, Won-Young (School of Food Sci. Nutrition, Kyungpook National University)
  • 박준희 (경북대학교 이공대학 식품과학부) ;
  • 이수원 (경북대학교 상주캠퍼스 지역혁신센터) ;
  • 문혜경 (경북대학교 상주캠퍼스 지역혁신센터) ;
  • 이원영 (경북대학교 이공대학 식품과학부)
  • Received : 2010.10.11
  • Accepted : 2010.10.11
  • Published : 2010.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This work aimed to investigate the physiochemical properties of commercial sugars (white sugar, dark brown sugar, organic sugar, and muscovado) and sugar beet. Percentages of crude protein, crude fat and crude fiber in sugar beet were 4.06, 6.36 and 0.02%, respectively, and the degrees of sugar of white sugar and sugar beet were $93^{\circ}$ Brix and $78^{\circ}$ Brix, respectively. L(lightness) value scores of white sugar were higher while the turbidity of sugar beet was higher. White sugar, dark brown sugar, and organic sugar were composed of only sucrose, whereas muscovad and sugar beet were composed of fructose, glucose, and sucrose. The highest organic acid content was observed in sugar beet. The contents of amino acids in sugar beet were in the following order: proline ($161.23\;{\mu}g$/100 g) > aspartic acid ($161.23\;{\mu}g$/100 g) > leucine ($36.93\;{\mu}g$/100 g) > alanine ($17.40\;{\mu}g$/100 g). There were 16 free amino acids in sugar beet. The highest mineral contest was observed in sugar beet in the order of K > Ca > Na > Mg. This result indicates that sugar beet can be prepared by considering the characteristics of natural sugar materials.

Keywords

References

  1. 식품유통연감. 2008. 식품저널, 서울. pp 414-420
  2. AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Washington DC USA. pp 777-784
  3. AOAC. 1995. Official methods of analysis. 16th ed. Association of official analytical chemists, Washington DC USA. pp 69-74
  4. Bogliolo M, Bottino A, Capannelli G, Petro MD, Servida A, Pezzi G, Vallini G. 1996. Clean water recycle in sugar extraction process : Performance analysis of reverse osmosis in the treatment of sugar beet press water. Desalination 108:261-271
  5. Chung HB, Mintz S. 1995. Sweetness and power : The place of sugar in modern history. J. History 147:389-399
  6. Gross M. 1984. Effects of sucrose on hyperkinetic children. Pediatrics 74(5):876-878
  7. James J. Kerr D. 2005. Prevention of childhood obesity by reducing soft drinks. Int J Obes 29(S2):S54-S57 https://doi.org/10.1038/sj.ijo.0803062
  8. Jenkins DJ, Wong GS, Patten R, Bird J, Hall M, Buckley GC, McGuire V, Reichert R, Little JA. 1983. Leguminous seeds in the dietary management of hyperlipidemia. Am J Clin Nutr 38(4):567-573 https://doi.org/10.1093/ajcn/38.4.567
  9. Kanarek RB, Kaufman RM. 1991. Nutrition and Behavior. Von Nostrand Reinhold, NY. pp 169-18
  10. Kim HK, Kim DH, Chung DS, Park HJ. 1997. Changes of callus induction, betacyanins and protein contents from cotyledons of sugar beet(Beta vulgaris L.). Korean J Life Sci. 7(4): 270-275
  11. Kim HS, Park JW, Lee YJ, Shin GW, Park IB, Jo YC. 2009. The amino acid content and antioxidant activities of glasswort (Salicornia herbacea L.). Korean J Food Preserv 16(3): 427-434
  12. Klein J, Altenbuchner J, Mattes R. 1998. Nucleic acid and protein elimination during the sugar manufacturing process of conventional and transgenic sugar beets. J Biotechnology 60:145-153 https://doi.org/10.1016/S0168-1656(98)00006-6
  13. Laaksonen DE, Toppinen LK, Juntunen KS, Autio K, Liukkonen KH, Poutanen KS, Niskanen L, Mykkanen HM. 2005. Dietary carbohydrate modification enhances insulin secretion in persons with the metabolic syndrome. Am J Clin Nutr 82(6):1218-1227 https://doi.org/10.1093/ajcn/82.6.1218
  14. Lee YC, Park CJ, Kim DH. 1970. On the trial cultivation of Beta vulgaris L. and its sugar contents. Kor J Pharmacog 1(2): 29-30
  15. Levigne S, Ralet MC, Thibault JF. 2002. Characterisation of pectins extracted from fresh sugar beet under different conditions using an experimental design. Carbohydrate Polymers 49:145-153 https://doi.org/10.1016/S0144-8617(01)00314-9
  16. Mesbahi G, Jamalian J, Farahnaky A. 2005. A comparative study on functional properties of beet and citrus pectins in food systems. Food Hydrocolloids 19:731-738 https://doi.org/10.1016/j.foodhyd.2004.08.002
  17. Moynihan P. 2005. The interrelationship between diet and oral health. Proc Nutr Soc 64(4):571-580 https://doi.org/10.1079/PNS2005431
  18. Oh SL, Kim SS, Min BY, Chung DH. 1990. Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of L. chinensis M., A. acutiloba K., S chinensis B. and A sessiliflorum S. Korean J Food Sci Technol 22(1):76-81
  19. Sun RC, Hughes S. 1999. Fractional isolation and physicochemical characterization of alkali-soluble polysaccarides from sugar beet pulp. Carbohydrate Polymers 38:273-281 https://doi.org/10.1016/S0144-8617(98)00102-7
  20. Wilson AM, Work TM. 1981. HPLC determination of fructose, glucose and sucrose in potatose. J Food Sci 46:300-301 https://doi.org/10.1111/j.1365-2621.1981.tb14589.x
  21. Wolever TM. 1989. How important is prediction of glycemic response. Diabetes Care 12(8):591-603 https://doi.org/10.2337/diacare.12.8.591