Develop of agave syrup using emerging technology by ohmic heating

Abstract

Agave syrup is a natural sweetener made from agave mead after it has been heated. The aim of this study was to determine and assess the impact of ohmic heating on the production of agave syrup. Temperature and electrical conductivity were monitored throughout the process until it reached 70° Bx, as were color, pH, soluble solids, viscosity, techno functional as well as sensory qualities. The results showed that the average temperature at the five voltages was 90 °C from the boiling point; the 14.28 v/cm treatment obtained higher electrical conductivity, and pH remained at an average of 4.4/5.0 + - 0.01. The viscosity in the five treatments was higher at 20 °C and on a scale of 1000 mPas to 10,000 mPas. Sensorially, treatment 9.52 received audience choice scores close to one of five on a 5-point hedonic scale ranging from strongly liking (1) to strongly disliking (5).