Abstract
Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)–890 µg/kg, < LOQ–2.37 mg/kg, < LOQ–4.5 mg/kg, 0.51–3.6 Abs 420 nm/g, 0.89–4.18 mg gallic acid equivalents (GAE)/g and 5.08–29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentration stage to get the panela honey and the final stage. Similar trends were observed for the other parameters. This research concludes that acrylamide, HMF and furfural form at a high rate during panela processing at the stage of juice concentration by intense evaporation. Therefore, the juice concentration stage is revealed as the critical step in the process to settle mitigation strategies.
Highlights
Production of panela, known as unrefined non-centrifugal sugar or non-centrifugal cane sugar, is one of the most traditional agro-industries in tropical countries
Samples collected at different stages during panela processing were analyzed for pH value, moisture and soluble solids content (Table 1)
Antioxidant compounds contributing to antioxidant capacity are mainly generated at the stage of honey concentration, whilst HMF, furfural and soluble compounds contributing to browning are primarily formed during the final stage of the process
Summary
Production of panela, known as unrefined non-centrifugal sugar or non-centrifugal cane sugar, is one of the most traditional agro-industries in tropical countries. Panela is obtained by grinding the sugar cane, clarifying, evaporating the juice and concentrating it until honey is obtained (more than 90◦ Brix). This is beaten, molded and cooled to achieve solidification [1]. India is by far the world’s largest producer of panela, accounting for 56.15% of global production in 2011. The world’s second largest producer, contributed 14.1% of total panela globally in 2011. The use of panela in industrially produced foods is as a sweetener to replace refined sugars, and as an ingredient for the manufacture of foodstuffs such as puddings, baked goods, marmalades, protein/energy/weight control bars, desserts, confectionary and chocolate products [4]
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