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|Type:||Artigo de periódico|
|Title:||Effect of cane variety, washing and endpoint temperature on the quality of granulated "panela" sugarcane|
|Abstract:||Granulated "panela" sugarcane is a new presentation for the "papelon" (unrefined cane sugar), handmade under non-standard processing conditions that result in a product of variable quality, but with advantages over the traditional block presentation. This study evaluated the effect of two varieties of sugar cane (Puerto Rico 61632 and Mayari 5514), of their washing prior to juice extraction, and of the endpoint temperature (123 and 128 degrees C) on the quality, of the granulated "panela" cane sugar made in a pilot-plant. Moisture, reducing sugars, pH, total soluble solids, color (L, a and b) and insoluble solids were measured. The variety influenced significantly (p <= 0.05) the content of reducing sugars, color and pH. The "panela" cane sugar made with the Mayari 5514 variety had lower content Of reducing sugars (7.20%), lighter color (L=73.98) and higher pH (6.09). With washed cane, a lower content of reducing sugars was obtained (7.92%), but it did not have a significant effect on the insoluble solids. The endpoint temperature affected only the color, resulting at 123 degrees C in "panela" cane sugars of lighter color and with a lower intensity of red hues. It is concluded that in order to obtain a product of uniform quality, it is necessary to control variables such as the cane variety and the endpoint temperature.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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