Fundamental Studies on the Qualities of Brown Sugar (Part 1)

Physical Properties and Chemical Components of Brown Sugar

Abstract

Brown sugar were produced on small islands in Okinawa Prefecture. Qualties of brown sugar produced in Okinawa were unstable, because viscosity, color and moisture content of the brown sugar were varied by the island of their production. Food processing industries are main user of brown sugar who want to use the brown sugar with stable quality. It is necessary to investigate the properties of brown sugar for the improvement of its quality and manufacturing technique. Physical properties of brown sugar produced in all of the manufactories in Okinawa Prefecture were investigated. It was found that the physical properties of sugar were varied with islands. It was suggested that the final concentration methods of sugar cane juice had an influence on the quality of the brown sugar.