Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar (“ panela ”) beverage

García, Juliana María; Narváez, P.C.; Heredia, Francisco J.; Orjuela, Álvaro; Osorio, Coralia

doi:10.1016/j.foodchem.2017.01.134

Cited by 37 publications

(37 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Color was established using a Konica Minolta CR 400 colorimeter. The CIELAB space was used to establish the values of coordinates L*, a*, and b* that correspond to the variation between luminosity, reddish-greenish, and yellowish-blue, respectively, as well as the tone (Chroma) and color angle (°HUE) calculated from these same parameters (García et al., 2017).…”

Section: Methodsmentioning

confidence: 99%

“…Despite the complete review carried out by Rodriguez et al. (2018) on the different types of UNCS production facilities, as well as other studies published by García et al. (2017), Prada-Forero et al.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, good manufacturing practices (GMP) in the UNCS industry and new product presentations, such as granulated or powder UNCS, have been proposed (Ordoñez-Díaz and Rueda-Quiñónez, 2017; Bustamante and Intriago, 2015) as new market strategies to improve its competitiveness (Contreras et al., 2016) and reach higher-value markets (Castellano, 2014). In this sense, UNCS is not only considered as a mere sweetener by consumers, as it contains some functional compounds (Mascietti, 2014; Jaffé, 2015; Shrivastav et al., 2016; García et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Studies such as the one carried out by García et al. (2017) have shown that sugar cane varieties exhibit very different yields and juice composition features that are affected additionally, by the production conditions and the maturity of the cane when harvested.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar

Vera-Gutiérrez

García-Muñoz

Otálvaro-Álvarez

et al. 2019

Heliyon

View full text Add to dashboard Cite

In this research, the unrefined non-centrifugal sugar (UNCS) quality obtained from two sugarcane varieties (RD 7511 and CC 8475) and using two types of technologies (traditional and Ward-Cimpa production facilities) were evaluated. The parameters monitored through the process were impurities, total soluble solids, acidity, pH, and temperature profile. Microbiological analyses were carried out on beating, molding, packing, and storage operations; and finally, an organoleptic analysis was carried out on the final UNCS product. Results showed that the UNCS obtained from variety CC 8475 had higher consumer acceptance; meanwhile, the technologies assessed did not show significant differences in final product quality. However, these technologies showed significant differences in the highest temperature, syrup, and juice properties. Microbiological analyses highlighted beating and molding as the critical points in UNCS production safety. Finally, it was evident that the implementation of new technologies or the improvement of the furnace, as in the Ward-Cimpa production facility, is not enough to achieve food safety requirements, as many other conditions affect the microbiological quality of the product. Although the temperatures reached on the Ward-Cimpa furnace are higher than those reached with the traditional furnace and thus, enough to kill all the harmful microorganisms, contamination in downstream operations still occurs.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar

Vera-Gutiérrez

García-Muñoz

Otálvaro-Álvarez

et al. 2019

Heliyon

View full text Add to dashboard Cite

show abstract

“…Today, NCS is used as an alternative for table sugar since refined/purified sugar has been linked to several health problems like obesity, dental caries, and cardiovascular disease [ 4 , 5 ]. Apart from the nutritional and bio-functional attributes, the unique aroma properties of NCS have extended its scope of applications to confectionery, bakery, and beverage products [ 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar

Xie

et al. 2021

Foods

View full text Add to dashboard Cite

The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was employed to assess the differences at the various stages of the dehydration process. A total of 111 volatile compounds were identified, among which 57 were endogenous compounds from sugarcane juice and displayed an attenuated abundance in the first 30 min. Typical oxygen and nitrogen heterocyclic compounds, including furans and pyrazines, and aldehydes derived were found to be the main volatiles contributing to the formation of NCS characteristic aroma, with phenols, alcohols, esters, acids, and sulfur compounds as supplementary odor. Free amino acids and reducing sugars were identified as important precursors for the aroma development process. The low temperature (90–108 °C) and micro vacuum condition (−0.03 MPa) approach used in this study could be an alternative option for the manufacture of NCS.

show abstract

Optimization of the formula and processing of a sweet potato leaf powder‐based beverage

Luo

Sun

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

For the development of a sweet potato leaf powder (SPLP)‐based beverage, we investigated the effects of blanching methods on SPLP quality (including color, nutritional and functional compositions and antioxidant activity), and the effects of particle size and stabilizers on suspension stability of final product. The total polyphenol and antioxidant activity of SPLP of uncut group were 1.69 and 1.91 times those of cut group, respectively, and the indices of nutritional quality of copper, manganese and vitamin E of uncut group were significantly greater than cut group. The ultrafine SPLP‐produced lowest gravitational sedimentation ratio (49%), indicating it had greatest suspension stability. The optimized formula of SPLP‐based beverage was as follows: ultrafine SPLP of uncut group was mixed with 2.5% (w/w, powder basis) xanthan gum, 1% calcium lactate, 2% ascorbic acid, 12% maltodextrin, 20% xylitol, and 0.9% apple essence. The final product had high nutritional value along with consumer‐acceptable flavor and texture.

show abstract

Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar (“ panela ”) beverage

Cited by 37 publications

References 11 publications

Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar

Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar

Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar

Optimization of the formula and processing of a sweet potato leaf powder‐based beverage

Contact Info

Product

Resources

About