Physicochemical and sensorial characterization of commercial sugarcane syrups

Vicentini-Polette, Carolina Medeiros; Belé, Jhéssica Samara Abreu Holsbach; Borges, Maria Teresa Mendes Ribeiro; Spoto, Marta Helena Fillet; Verruma-Bernardi, Marta Regina

doi:10.19084/rca.17279

Cited by 3 publications

(4 citation statements)

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“…Furthermore, the ash content of a product directly correlates with its total mineral and metal content. Sugarcane syrups exhibit significant physical and chemical variations influencing consumer preferences (Vicentini-Polette et al, 2019). In addition, the lack of standardization negatively affects food quality, as dirt is found in 93% of Brazilian sugarcane syrups (Belé et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…The physical properties of sugarcane syrup vary, but literature reports an average specific gravity of 4.266, ash content ranging from 0.3 to 3.9%, sugar content of 57.25 g 100 g -1 , soluble solid content ranging from 72.3 to 82.9% per 100 g, acidity levels of 0.3% (glycolic acid) and 0.4% to 1.0% (aconitic acid), and pH values of 3.9 to 5.7 (Khalili et al, 2022;Vicentini-Polette et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Minerals levels in sugarcane syrup

VICENTINI-POLETTE,

GALLO,

SILVA

et al. 2024

Food Sci. Technol (Campinas)

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Sugarcane syrup derived from evaporating sugarcane juice serves as both a self-consumed product and a dietary supplement. It retains nutrients in sugarcane juice, especially minerals and nutritional compounds resistant to cooking processes. This study evaluated the mineral content of Brazilian sugarcane syrup by using Inductively Coupled Plasma Optical Emission Spectrometry. The syrup was found to have high concentrations of potassium, magnesium, calcium, and phosphorus (340, 57, 49, and 48 mg 100 g-1, respectively). Although the qualitative mineral composition of the evaluated products was relevant and consistent, there was considerable quantitative variation; therefore, standardization based on a narrow range of acceptable values is not recommended. It would take 243-1157 g of syrup to replace 200 g of whole cow’s milk. Nonetheless, sugarcane syrup contains essential minerals with proven health benefits. Potassium had the highest average concentration (up to 781.53 mg 100 g-1), followed by magnesium (10.82-94.69 mg 100 g-1), with iron ranking fifth (8.82 mg 100 g-1). Despite the quantitative variation, the qualitative mineral composition remained relevant. Therefore, a narrow standardization based on a limited range of values is not recommended. Nonetheless, sugarcane syrups with lower mineral levels can be considered nutritionally adequate.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Minerals levels in sugarcane syrup

VICENTINI-POLETTE,

GALLO,

SILVA

et al. 2024

Food Sci. Technol (Campinas)

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“…According to Vicentini-Polette et al . ( 33 ), the ash content is linked to the minerals present in the product.…”

Section: Resultsmentioning

confidence: 99%

Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production

Araújo

Ribeiro

Souza

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Due to the lack of nitrogen in honey, the fermentation may be limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has been investigated as low-cost alternatives for mainly correcting the nutritional deficiency of nitrogen in honey must in mead production. Experimental approach. Initially, the physicochemical characterization of the extracts was carried out. The fermentative performance of three yeasts [Saccharomyces bayanus Premier Blanc (SbPB), Saccharomyces cerevisiae Montrachet (ScM) and Saccharomyces cerevisiae Safbrew T-58 (ScST58)] in honey musts supplemented with rice bran (RBE) and soybean meal (SME) extracts was evaluated. The trials were compared with the fermentations of musts with commercial supplement (CS) and the control trials. Fermentations were carried out in Erlenmeyer flasks containing honey must supplemented with RBE, SME and CS (30 g/L), inoculated with 106 cells/mL and incubated at 30 °C for 264 h. Results and conclusions. There was significant difference in the evaluated properties of the extracts, with the exception of reducing sugars. The fermentations with SME reached the highest cell concentrations, as well as the largest sugar consumption of glucose and fructose and ethanol. The glycerol concentrations slightly increased when SME and CS were used. The largest concentrations of succinic and acetic acids were registered in the control trials produced by SbPB, ScM and ScST58. There was no production of formic and lactic acids. Results showed that the extracts can be used as low-cost alternatives for correcting the nutritional deficiency of nitrogen in honey must since they presented results similar to the synthetic supplement. Novelty and scientific contribution. The use of low-cost, unconventional supplements such as those used in this work, in addition to reducing the cost of the process by reducing fermentation time by providing nutrients needed to improve yeast metabolism, prevents the formation of compounds undesirable in the beverage due to prolonged fermentation time. It also makes it possible to add value to industrial by-products. Unconventional supplements have still been little tested in mead production.

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“…Titratable acidity was determined according to Vicentini-Polette et al (2019), with minor modifications. In a 250 mL conical flask that can hold hot water, 4.0 g of product was weighed.…”

Section: Determination Of Titratable Aciditymentioning

confidence: 99%

Evaluation of Pine Cone Syrups and Changes in Physical Parameters during Storage

Karklina,

Ozola

2023

Rural Sustainability Research

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There is an increasing demand for natural and healthy food products that play a multifunctional role in human diet. Pine cone syrup has long been known and used for its medicinal purposes. As part of the research, a syrup was developed from green pine cones, which can be used not only in cases of colds, but also in everyday life. The aim of the research was to evaluate different pine cone syrups produced by brown and white sugar and analyse their physical parameter changes during storage. Syrups were characterised by volatile compounds and their changes depending on the type of sugar used. The content of soluble solids, pH, viscosity and titratable acid during storage were analysed as well. A total of 33 volatile compounds were detected in syrup made with white sugar (SWS) and 36 in syrup with brown sugar (SBS). Of the compounds detected, sample SWS was characterised more by compounds giving a pine and resinous aroma, while sample SBS was characterised by a pine and citrus aroma. The determination of the soluble solids content of syrups, irrespective of the type of sugar chosen, using the t test analysis there is no significant differences (p>0.05). The average soluble solids of 63.2 ± 0.6 °Bx for sample SBS and 62.7 ± 0.6 °Bx for sample SWS, complies with the legislation on soluble solids content of syrups (62 °Bx). No significant difference was found between sample pH, which for both samples was 3.5. Sample SBS on average had a higher viscosity (0.102 ± 0.001 Pa s) than sample SWS (0.09 ± 0.001 Pa s) and it was noticed that the sample became more viscous during storage.

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Physicochemical and sensorial characterization of commercial sugarcane syrups

Cited by 3 publications

References 0 publications

Minerals levels in sugarcane syrup

Minerals levels in sugarcane syrup

Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production

Evaluation of Pine Cone Syrups and Changes in Physical Parameters during Storage

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