Evaluation of brown sugar quality from sugar beet processing

Abstract

In the present study the quality of brown sugar from domestic sugar beet processing were investigated. It is either an unrefined or partially refined sugar consisting of sugar crystal with some residual molasses content, or it is produced by the addition of molasses to refined white sugar. At gobal sugar market various types of brown sugar are present. It can be produced from sugar cane or sugar beet, in principle according to three manufacturing processes. Depending on the region brown sugar have different names. In the dependence of origin and manufacturing processes it differs according to chemical composition, nutritive value, color, taste and grain size. Their popularity is due to the idea of consumers that brown-colored products are more natural, healthier and more valuable. Their employment in the food manufacture is based on aroma, color characteristics and nutritive value. The aim of this paper was evaluation quality of brown sugar, produced in domestic sugar industry, from the aspect of food safety and nutritive value.