Effect Of Sugar Addition Research Articles

Effect of sugar addition on the enrichment of oligosaccharides in soybean sprouts

The soybean contains a high amount of oligosaccharides that will be degraded during germination, however, oligosaccharides are one of the phytochemicals that need by the human body. This study aimed to investigate the effect of sugar addiction (glucose, sucrose and galactose) to enhance the oligosaccharides content in soybean sprouts. It can be assumed that sugar addition could replace the glucose for respiration process of soybean sprouts thus the oligosaccharides degradation for glucose provision was not required. The soybean seeds prior to germination were soaked into sucrose 3%, sucrose 6%, glucose 3 % and fructose 3%. The oligosaccharides in soybean were analyzed by using the high-performance liquid chromatography with the charged aerosol detector. Although the degradation of oligosaccharides produced glucose used for the respiration of germinated soybean sprouts, the addition of sugar in replacing the glucose produced by oligosaccharides was not effective. The oligosaccharides still degraded during the germination process. The higher of glucose concentration, the number of oligosaccharides would be reduced. In the conclusion, the replacement of glucose that is used for the respiration of germinating soybean sprouts could not be conducted by the external addition of sugar. Another approach needs to be considered further.

Formation of halogenated disinfection byproducts in chlorinated real water during making hot beverage: Effect of sugar addition

Chlorine disinfection is widely applied in drinking water treatment plant to inactivate pathogens in drinking water, but it unintentionally reacts with organic matter present in source waters and generates halogenated disinfection byproducts (DBPs). Sugar is one of the most commonly used seasoning in our diet. The addition of sugar could significantly improve the taste of the beverages; however, the effects of sugar on DBP formation and transformation remain unknown. In this study, the effects of sugar type and dose on the halogenated DBP formation in chlorinated boiled real tap water were evaluated during making hot beverages. We found that sugar can react with chlorine residual in tap water and generate halogenated DBPs. As the most commonly used table sugar, the addition of sucrose in the water sample at 100 or 500 mg/L as C could increase the level of total organic halogen (TOX) by ∼35%, when compared with the boiled tap water sample without sugar addition. In addition, fifteen reported and new polar brominated and chlorinated DBPs were detected and proposed from the reaction between chlorine and sucrose; accordingly, the corresponding transformation pathways were also proposed. Moreover, the DBP formation in the chlorinated boiled real tap water samples with the addition of xylose, glucose, sucrose, maltose and lactose were also investigated. By comparing with the TOX levels in the water samples with different sugar addition and their calculated TOX risk indexes, it was suggested that applying xylose as a sweetener in beverages could not only obtain a relatively high sweetness but also minimize the adverse effect inducing by halogenated DBPs during making hot beverages.

Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage

As sugar play a primary role in food flavor and biochemical reaction during the industrial manufacture of dry cured meat products, we aim to evaluate the function of sugar and how the quality changed with the addition of sugar on dry cured sausage after three months of preservation, and the corresponding effect on acidity value and the total acid value. The roles of sugars’ effects on FA hydrolysis and flavor formation are required to be assessed. We selected the addition of sugar with the gradient contents from 3% to 15%, we found that the total acid, acidity value, peroxide value, FA and organic acid were significantly affected. Mono unsaturated fatty acids (MUFA) was the main content of FAs, following by saturated FA and polyunsaturated FA. C 18:1n9c was the major FA, following by C 16:0 and C 18:0 . Six kinds of organic acids in dry-cured sausages containing different concentrations of sugar were analyzed by HPLC and the total organic acid reached a maximum of 12.15% by after adding 6% sugar. Acetic acid was 8.06% and lactic acid was 2.56%. This study concludes that sugar is the main factor in flavor formation of dry cured sausage and affects the sausage quality for three months in storage.

Effect of sugar addition on the elongational and shearing deformation behavior of sesame paste systems

The structural characteristics of series of mixtures of sesame paste with different sugars were studied using various rheological techniques. The sugars employed were sucrose and fructose in powder form; maltose and isoglucose in the form of corn syrup. The sesame paste was prepared either from unroasted or roasted sesame seeds. The rheological measurements were carried out using uniaxial compression to determine the Young's modulus of elasticity, lubricated squeeze flow viscometry to determine elongational viscosity as well as dynamic and creep small deformation tests. Roasted or unroasted sesame paste exhibited higher values of Young's modulus comparing to the sesame paste-sugar systems. Significant differences were recorded in the elongational viscosity values of the resulting sesame paste-sugar mixtures. The behavior of a concentrated fluid was observed for all systems. The viscosity of the sesame paste-sugar systems was affected by the concentration of sugar in the mixture and the temperature of measurement as well. Overall, results indicated that the structure of the sesame paste-sugar systems examined was mainly affected by the ratio of the sesame paste to sugar content present in each mixture.

Analysis of Selected Minerals in Homemade Grape Vinegars Obtained by Spontaneous Fermentation

Fruit vinegars are widely used as a spice and food preservative. They are considered as functional food, containing many bioactive compounds with pro-health benefits. Grape vinegars can be also a source of mineral compounds. Their quantity and diversity can be determined by environmental factors and growing conditions, such as temperature, mineral composition of the soil, heavy metal contamination, sunlight availability as well as grape variety and fruit ripeness stage. The aim of the study was to determine the content of minerals in homemade grape vinegars, obtained by spontaneous fermentation. Five different grape (Vitis vinifera L.) varieties were used in the study (Cabernet Cortis, Johanniter, Solaris, Souvignier gris and Prior). Moreover, the effect of sugar addition in the fermentation process on the mineral content was examined. The mineral content was determined using the ICP-OES method. Among the analysed samples, potassium was the most abundant element (936.07–1472.3 mg/L of vinegar). Comparative analysis showed that the content of Ca, Fe and Cr was significantly higher in vinegars prepared from red varieties than in white-coloured ones. In turn, vinegars prepared from white grape varieties contained statistically significantly higher content of potassium. Vinegar colour did not have a significant influence on the content of the remaining elements included in the analysis. Furthermore, statistical analysis did not reveal any significant differences in the content of the analysed minerals in any of the grape varieties used between the samples with and without sugar addition.

Processing temperature and sugar type affect the rate and the extent of proteolysis of a model soy protein isolate system

Processing of ingredients and diets using hydrothermal treatments can lead to negative effects on the nutritional value of proteins, depending on the processing conditions and the matrix of the ingredient or diet. The aim of this study was to evaluate the effects of processing temperature and sugar type on the extent and rate of protein hydrolysis using soy protein isolate as a model system. The experiment utilized a 3☓3 factorial design, with three repetitions per treatment, using autoclaving temperature (not autoclaved, 100 °C, 120 °C) and type of sugar (not added, glucose, xylose) as main factors, also evaluating the interaction between both. Limited formation of Maillard reaction products occurred in the absence of sugars, whilst the addition of xylose increased the formation of MRPs at all processing temperatures. Crosslinks between amino acids (lysinoalanine, lanthionine) occurred with increasing temperatures, with sugar addition being inhibiting. There was a significant interaction (P < 0.01) between the effects of processing temperature and type of sugar for nitrogen solubility, the extent and rate of proteolysis. The effect of autoclaving at 100°C on the rate of protein hydrolysis of the samples without sugars added was as high as the additional effect of autoclaving after the addition of sugars. In contrast, the effect of autoclaving at 120°C on the rate of protein hydrolysis was higher for the samples that contained sugars, compared to those that did not had sugars added. In conclusion, the effect of sugar addition on the extent and rate of proteolysis seems to be dependent on processing temperature, which might indicate different protein damage mechanisms limiting enzymatic protein hydrolysis.

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.

Abstract Phycocyanin is a source of antioxidants and natural colorants extracted from microalgae. It undergoes color, concentration, and antioxidant activity degradations during heating processes, such as in food processing. The effects of different kinds of sugars as stabilizer and elevation of temperature were studied. Glucose, sucrose, or fructose as stabilizer were mixed in phycocyanin solution, which was heated to 40 °C, 60 °C, and 80 °C for 60 min. Results showed that phycocyanin degraded significantly without any sugar addition. The addition of glucose could increase the activation energy by up to fourfold due to the polymerization of protein phycocyanin by sugar, and glucose could prevent damage of the phycocyanin structure. Phycocyanin underwent discoloration from bright blue to faint blue after heating at 80 °C. Fructose addition in phycocyanin could minimize color degradation at 80 °C, whereas glucose addition could increase the antioxidant activity of phycocyanin by decreasing IC50 up to 18.47%.

SIMULATION OF WATER EVAPORATION ON ULTIMONITORED THERMOMIX®: POTENTIAL APPROACH FOR STUDIES ON MILK EVAPORATION

It was simulated the industrial evaporation process using a multi-monitored Thermomix®. To validate the hypothesis that this equipment could act as a laboratory- scale evaporator, we evaporated water from milk to produce dulce de leche. Using this equipment, we were able to precisely determine mass changes throughout the process, observe the effect of the exhaust system on the evaporation, obtain dulce de leche with market composition, and determine the effect of sugar addition on water evaporation. The error between the observed boiling point temperature and that predicted by theory was ~ 2%; as a consequence, the equipment could be used to establish Dühring curves. It was found that the Thermomix® multi-monitored configuration was a simple and inexpensive equipment for simulate evaporation in industrial dulce de leche production.

Effect of sugar addition on glass transition temperatures of cassava starch with low to intermediate moisture contents

This work studies how sucrose (S) addition modifies the thermal properties of cassava starch (CS). Neat CS and CS-S blends with 4, 6 and 8% sugar contents (CS-S-4%, CS-S-6% and CS-S-8%) were prepared and analyzed by differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMTA), in a wide range of moisture levels (2–20%). In equilibrated samples with moisture contents lower than 10%, twoendothermic steps were observed during first DSC heating scans and two corresponding relaxation maxima in tan δ were detected by DMTA. The first transition, detected at around 45–55°C by both DSC and DMTA, is frequently found in starchy foods, while the second observed at higher temperatures is associated to the glass transition temperature of the blends. At higher moisture contents, only one thermal transition was observed. Samples analyzed immediately after cooling from the melt (i.e., after erasing their thermal history), exhibited a single glass transition temperature, regardless of their moisture content. Addition of sugar promotes water plasticization of CS only at high moisture contents. In the low moisture content range, anti-plasticization was observed for both neat and sugar-added CS samples. Addition of sugar decreases the moisture content needed to achieve the maximum value of the glass transition temperature before plasticization starts. The results of this work may be valuable for the study of texture establishment in low moisture content extruded food products.

Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

The addition of sugar during roasting (torrefacto) has been proposed as a technique to increase the antioxidant capacity. However, other factors such as roasting degree and coffee origin also play a key role. Two batches of Colombian green coffee were roasted adding increased amounts of sucrose (0–15 g per 100 g of coffee) to reach the same roasting degree than a commercial Colombian coffee. Moreover, seven conventional roasted coffees from different origins (Colombia, Brazil, Kenya, Guatemala and Vietnam) and roasting degrees (Dark, Medium and Light), and one 100% Torrefacto roasted coffee were analyzed. Although the addition of sugar during roasting increased the DPPH quenching activity, phenolic compounds (5-caffeoylquinic, caffeic and ferulic acids, and 4-vinylguaiacol) were hardly affected by torrefacto roasting process, showing that Maillard and other roasting reactions products, such as browned-colored compounds including melanoidins (Abs 420 nm), have an important role as antioxidants. Principal Component Analysis (PCA) showed that roasting degree also plays a key role on overall antioxidant activity. Moreover, the Absorbance at 420 nm has been proposed as a good marker of torrefacto roasting process, whereas the roasting degree might be better characterized by L* values.

B108 バイオ生産物の乾燥における糖質の安定化効果(B1-2 生体材料2)

B108 バイオ生産物の乾燥における糖質の安定化効果(B1-2 生体材料2)