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      Physical and chemical properties of granulated cane sugar "panelas" Translated title: Propriedades físicas e químicas de rapaduras granuladas

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          Abstract

          "Panela" is a natural sweetener obtained by concentrating sugar cane juice and handmade in small factories. In the study carried out, the physical and chemical properties of two commercial brands of artisanal granulated panelas and of one made on an experimental level were determined. Three lots of each sample were analyzed. The parameters measured were moisture, a w, protein, ash, minerals, reducing sugars, sucrose, pH, color (L, a and b), insoluble solids (IS), transmittance a 720 nm and filterability. In addition, a qualitative test to detect sulphur dioxide was performed. The parameters with higher variability were moisture (1.66-4.36 g.100 g-1), a w (0.51-0.69), reducing sugars (4.58-11.48 g.100 g-1), pH (5.58-6.90), and color. Potassium was the most abundant mineral (229.52-1027.18 mg.100 g-1). An inverse relationship between IS and transmittance at 720 nm (R² = 0.96) and a direct relationship between IS and ash (R² = 0.94) were found. The sulphur dioxide test was negative for all the samples.

          Translated abstract

          A rapadura é um adoçante natural obtido pela concentração do suco de cana-de-açúcar e elaborado artesanalmente em pequenas fábricas. No estudo realizado, se determinaram as propriedades físicas e químicas de rapaduras granuladas artesanais de duas marcas comerciais e de uma produzida em nível experimental. Analisaram-se três lotes de cada amostra. Os parâmetros medidos foram umidade, a w, proteína, cinzas, minerais, açúcares redutores, sacarose, pH, cor (L, a e b), sólidos insolúveis (SI), turbidez e filtrabilidade. Também se realizou uma prova qualitativa para detectar dióxido de enxofre. Os parâmetros de maior variabilidade foram umidade (1.66-4.36 g.100 g-1), a w (0.51-0.69), açúcares redutores (4.58-11.48 g.100 g-1), pH (5.58-6.90) e cor. O potássio foi o mineral mais abundante. Encontrou-se uma relação inversa entre SI e turbidez (R² = 0,96) e uma relação direta entre SI e cinzas (R² = 0,94). A prova de dióxido de enxofre resultou negativa para todas as amostras.

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          Cytoprotective and antioxidant activity studies of jaggery sugar

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            Microbial stability as affected by water activity

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              Effect of shape and size on convective mass transfer coefficient during greenhouse drying (GHD) of Jaggery

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                Author and article information

                Journal
                cta
                Food Science and Technology
                Food Sci. Technol
                Sociedade Brasileira de Ciência e Tecnologia de Alimentos (Campinas, SP, Brazil )
                0101-2061
                1678-457X
                March 2010
                : 30
                : 1
                : 250-257
                Affiliations
                [01] Caracas orgnameUniversidad Simón Bolívar orgdiv1Departamento de Tecnología de Procesos Biológicos y Bioquímicos Venezuela mguerra@ 123456usb.ve
                [02] Barquisimeto orgnameUniversidad Centroccidental Lisandro Alvarado orgdiv1Departamento de Procesos Agroindustriales Venezuela
                Article
                S0101-20612010000100037 S0101-2061(10)03000137
                5528b713-7afb-4a87-8ad4-cd9f25e9c0c3

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
                : 08 July 2009
                : 18 May 2008
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 34, Pages: 8
                Product

                SciELO Brazil

                Categories
                Original Papers

                physical and chemical properties,artisanal,minerals,reducing sugars,insoluble solids,panelas,sugar cane,sweetener,propriedades físicas e químicas,rapadura,sólidos insolúveis,açúcares redutores,minerais,artesanal,cana-de-açúcar,adoçante

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