Influence of Delay in Processing Time on the Quality Characteristics of Brown Sugar

Abstract

We examined the influence of delay in processing time on the quality of brown sugar. A total of 79 brown sugar samples processed in Okinawa Prefecture from March to June in 2015 were used in this study. All brown sugar samples were classified into three clusters according to their quality characteristics by cluster analysis, using data for color (L*, a*-value), pH, conductivity and transmittance. Thirteen samples were selected from each cluster and their components were analyzed. These results showed that brown sugar made at a later date contained more reducing sugar, lactic acid, acetic acid, succinic acid, Ca, Fe, ketones, alcohols than brown sugar made at an earlier date. The score for bitterness according to sensory evaluation and the Taste Sensing System also increased for brown sugar made at a later date. This finding indicates that an increase in reducing sugar, Fe, and Mg may affect caramelization and influence the Maillard reaction; thus, resulting in strong bitterness.