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  1. 紀要論文
  2. 琉球大学農学部学術報告
  3. 47号
  1. 部局別インデックス
  2. 農学部

含蜜糖および再生加工糖の化学成分と色差分析

http://hdl.handle.net/20.500.12000/3425
http://hdl.handle.net/20.500.12000/3425
94588631-be94-4a3b-a80b-ebcaf4ff954e
名前 / ファイル ライセンス アクション
KJ00000161905.pdf KJ00000161905.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2008-02-08
タイトル
タイトル 含蜜糖および再生加工糖の化学成分と色差分析
言語 ja
作成者 仲宗根, 洋子

× 仲宗根, 洋子

ja 仲宗根, 洋子

和田, 浩二

× 和田, 浩二

ja 和田, 浩二

高良, 健作

× 高良, 健作

ja 高良, 健作

上原, しのぶ

× 上原, しのぶ

ja 上原, しのぶ

Nakasone, Yoko

× Nakasone, Yoko

en Nakasone, Yoko

Wada, Kouji

× Wada, Kouji

en Wada, Kouji

Takara, Kensaku

× Takara, Kensaku

en Takara, Kensaku

Uehara, Shinobu

× Uehara, Shinobu

en Uehara, Shinobu

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
主題
言語 ja
主題Scheme Other
主題 含蜜糖
言語 ja
主題Scheme Other
主題 一次製品
言語 ja
主題Scheme Other
主題 二次製品
言語 ja
主題Scheme Other
主題 Lab値
内容記述
内容記述タイプ Other
内容記述 黒糖の一次製品と二次製品における化学成分および色調を比較検討した。水分およびショ糖の含量は両製品間に差異はなかった。しかし,還元糖,灰分,有機酸の含量および色調には両製品間に差異が認められたことから識別に有効な因子であると考えられた。これらの差異は,両製品の原料および製糖法の違いによるものと類推された。
内容記述タイプ Other
内容記述 The non-centrifugal cane sugar manufactured by seven industries in Okinawa was named native Kokuto. Kokuto samples purchased on the local market in Okinawa were named commercial Kokuto, containing raw sugar, molasses and corn syrup as its ingredients. This study is to examine the difference in chemical composition between native and commercial Kokuto and to evaluate their color profiles by Hunter's Lab values. Sucrose and moisture contents in native Kokuto were almost similar to those of commercial one. Ash content in native Kokuto (4.3%) showed six times of commercial one (0.7%). Reducing sugar content in native Kokuto (6.3%) was lower than that in commercial one (14.2%). Aconitic acid is an unique organic acid in sugar cane and Kokuto. Contents of the principal organic acids in native Kokuto were aconitic acid (4.2%) followed by malic acid (7.1%) and showed three to four times of commercial one. Color evaluation of Lab values showed more yellowish-red in commercial Kokuto than in native one. The results suggest that color evaluation and contents of ash, organic acids, and reducing sugar are useful indicators to differentiate between native and commercial Kokuto.
内容記述タイプ Other
内容記述 紀要論文
出版者
言語 ja
出版者 琉球大学農学部
言語
言語 jpn
資源タイプ
資源タイプ departmental bulletin paper
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/3425
識別子タイプ HDL
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 0370-4246
収録物識別子タイプ NCID
収録物識別子 AN00250548
収録物名
言語 ja
収録物名 琉球大学農学部学術報告
書誌情報
号 47, p. 123-127
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