Influence of caramel and molasses addition on acrylamide and 5‐hydroxylmethylfurfural formation and sensory characteristics of non‐centrifugal cane sugar during manufacturing. (15th June 2020)

• Record Type: Journal Article
• Authors: Sung, Wen‐Chieh; Chi, Ming‐Hsuan; Chiou, Tai‐Ying; Lin, Shyh‐Hsiang; Lee, Wei‐Ju
• Is Part Of: Journal of the science of food and agriculture. Volume 100:Number 12(2020)
• Page Start: 4512
• Page End: 4520
• Publication Date: 2020-06-15
• Subjects: non‐centrifugal cane sugar -- acrylamide -- 5‐hydroxylmethylfurfural -- caramel -- molasses -- sensory evaluation; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.10492
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: The aims of this study are to (i) evaluate the effects of color enhancers, caramel (C) and molasses (M), on acrylamide and 5‐hydroxylmethylfurfural (HMF) formation in non‐centrifugal cane sugar (NCS) and to (ii) perform nine‐point hedonic scale and evaluation of sensory attributes, encompassing the appearance, flavor, texture and aftertaste, by 71 consumers on NCS, NCS_C, and NCS products made with a blend of molasses and sugar (NCS_MS) and steam processing (NCS_S). RESULTS: With the addition of molasses and caramel at the maximum allowable level of 5 g kg −1 in sugarcane juice, significantly greater acrylamide or HMF did not accumulate in NCS_C and NCS_M during the thermal manufacturing process, while color values of NCS_C significantly changed ( P < 0.05). The increases in acrylamide and HMF contents were influenced by pH because they were produced by the Maillard reaction. Hedonic responses showed that NCS_MS was rated with the highest score for overall acceptance, whereas NCS_S, with the lowest content of acrylamide, exhibited the lowest score for every attribute. In addition, the appearance acceptance score of NCS_C was significantly higher than that of NCS ( P < 0.05). Significant differences were also found between NCS and NCS_C in the frequency of 9 of 16 items with which consumers selected to characterize the appearance in a check‐all‐that‐apply questionnaire ( P < 0.05). CONCLUSIONS: The association between hedonic evaluations and sensory profiles in visual attributes of NCS_C indicated that caramel could be a promising addition in Maillard reaction‐mitigated NCS products to improve consumer preferences through color strengthening without safety concerns. © 2020 Society of Chemical Industry