A new fermented beverage from sugarcane (Saccharum officinarum L.) molasses: Analysis of physicochemical properties and antioxidant capacity, and comparison with other industrial alcohol products

被引：3

作者：

Samaniego-Sanchez, C. ^{[1
]}

Marin-Garcia, G. ^{[1
]}

Quesada-Granados, J. J. ^{[1
]}

机构：

[1] Univ Granada, Fac Pharm, Dept Nutr & Food Sci, Campus Cartuja S-N, Granada 18071, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 128卷

关键词：

Antioxidant capacity; Mead; Honey; Sugarcane molasses; Phenolics; PHENOLIC-COMPOUNDS; HEAT-TREATMENT; OLIVE OIL; WINES; PROFILES; CANE;

D O I：

10.1016/j.lwt.2020.109505

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A new alcoholic beverage made from sugarcane (Saccharum officinarum L.) molasses was studied and compared with analogous products. Three honey meads and two beverages obtained from sugarcane molasses were analysed to determine physicochemical characteristics, the Folin-Ciocalteu index, tannins, flavonoids and antioxidant capacity. The results obtained show that sugarcane molasses share some physicochemical characteristics with beer and red wine (%V/V approximate to 8.9 with red wine; acidity (g tartaric acid/L) approximate to 2.7 with beer; pH approximate to 4.0 with beer and honey mead; reducing sugars (g/L) approximate to 3.0 with red wine). The remaining parameters, however, differ statistically from those of beer, red wine and honey mead. Multivariate analysis confirmed the differences found between these industrial alcoholic products and sugarcane molasses mead. We conclude that the sugarcane molasses product is a valid alternative for the consumer of fermented alcoholic beverages and an interesting use of a by-product of the sugar cane industry.

引用

页数：8