Quality Characteristics of Natural Sugars Prepared from Domestic Sugar Beet and Commercial Sugars

국내산 사탕무로 제조한 천연당과 시판 제품과 비교 분석

  • Park, Joon-Hee (School of Food Sci. Nutrition, Kyungpook National University) ;
  • Lee, Su-Won (Regional Innovation Center, Kyungpook National University) ;
  • Moon, Hye-Kyung (Regional Innovation Center, Kyungpook National University) ;
  • Lee, Won-Young (School of Food Sci. Nutrition, Kyungpook National University)
  • 박준희 (경북대학교 이공대학 식품과학부) ;
  • 이수원 (경북대학교 상주캠퍼스 지역혁신센터) ;
  • 문혜경 (경북대학교 상주캠퍼스 지역혁신센터) ;
  • 이원영 (경북대학교 이공대학 식품과학부)
  • Received : 2010.10.11
  • Accepted : 2010.10.11
  • Published : 2010.10.31


This work aimed to investigate the physiochemical properties of commercial sugars (white sugar, dark brown sugar, organic sugar, and muscovado) and sugar beet. Percentages of crude protein, crude fat and crude fiber in sugar beet were 4.06, 6.36 and 0.02%, respectively, and the degrees of sugar of white sugar and sugar beet were $93^{\circ}$ Brix and $78^{\circ}$ Brix, respectively. L(lightness) value scores of white sugar were higher while the turbidity of sugar beet was higher. White sugar, dark brown sugar, and organic sugar were composed of only sucrose, whereas muscovad and sugar beet were composed of fructose, glucose, and sucrose. The highest organic acid content was observed in sugar beet. The contents of amino acids in sugar beet were in the following order: proline ($161.23\;{\mu}g$/100 g) > aspartic acid ($161.23\;{\mu}g$/100 g) > leucine ($36.93\;{\mu}g$/100 g) > alanine ($17.40\;{\mu}g$/100 g). There were 16 free amino acids in sugar beet. The highest mineral contest was observed in sugar beet in the order of K > Ca > Na > Mg. This result indicates that sugar beet can be prepared by considering the characteristics of natural sugar materials.


Supported by : 경북대학교


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