Abstract
In this work, the quality parameters of commercial agave syrups produced in five different Mexican states and with different production process were evaluated. Regulated parameters (pH, Moisture, Ashes, and 5-(hydroxymethyl) furfural), as well as color and aw, were measured on 25 agave syrups, including traditional samples as controls. Traditional and semi-industrial syrups were samples obtained by thermal hydrolysis. Additionally, the semi-industrial process included control of process variables such as pH, °Bx, and temperature. The industrial process is technified. The agave syrups ranged from 70-76 °Bx, pH ranged from 3.2-6.7, and moisture from 20.2-28.6%. The aw values shown a wide variation as well as L* a* and b* color parameters. Some of those parameters shown significant differences in ANOVA analysis; however, most of the samples complied with the norm. General Discriminant Analysis (GDA) made it possible to discriminate between production process by using pH, % Ash, b*, 5-(hydroxymethyl)furfural and a* parameters. Further analysis of a wide range of syrups and the inclusion of non-regulated compounds such as volatile compounds and carbohydrates are needed to get more information for a deeper characterization of agave syrups.
Highlights
Agave plants accumulate in its stems nonstructural carbohydrate that has been used to produce alcoholic beverages like tequila, mezcal, and bacanora (Rendón-Salcido, Magdub-Méndez, Hernández-Terrones, & Larqué-Saavedra, 2007)
The quality parameters of commercial agave syrups produced in five different Mexican states and with different production process were evaluated
General Discriminant Analysis (GDA) made it possible to discriminate between production process by using pH, % Ash, b*, 5-(hydroxymethyl)furfural and a* parameters
Summary
Agave plants accumulate in its stems nonstructural carbohydrate that has been used to produce alcoholic beverages like tequila, mezcal, and bacanora (Rendón-Salcido, Magdub-Méndez, Hernández-Terrones, & Larqué-Saavedra, 2007). Those carbohydrates are used for syrup and sap production, which were the unique sweeteners available from nature to the natives during pre-Hispanic times (Montañez Soto, Venegas González, Bernardino Nicanor, & Ramos Ramírez, 2011). Industrial (I) is the most sophisticated process of production and involves the use of the whole agave pine (raw or semi-cooked), the careful control of the process variables and the use of more sophisticated technology for carbohydrate extraction and its subsequent hydrolysis. The main methods of carbohydrates industrial hydrolysis are: enzymatic, acid (García-Aguirre et al, 2009; Willems & Low, 2012) and the combination of them (García-Aguirre et al, 2009; Montañez-Soto, González-Hernández, Venegas-González, Bernardino Nicanor, & González-Cruz, 2013)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
