Physicochemical and Sensory Quality of Brown Sugar: Variables of Processing Study

Raphael Della Maggiore Orlandi, Marta Regina Verruma-Bernardi, Simone Daniela Sartorio, Maria Teresa Mendes Ribeiro Borges

Abstract


The lack of standardization in the processing of brown sugar reflects in its physicochemical and sensory quality and, consequently, harms the small producers and cottage industries in the products commercialization. In this context, this work aimed to study the influence of the variables – period of the year, variety of sugar cane, pH and final temperature of juice cooking – on the acquisition of a product that is acceptable according to the physicochemical and sensory requisites. The physicochemical parameters of the sugars that best classified the product presented juice neutral pH (7.0) and finalization temperature at 118 oC for both varieties, in the late period. In the sensory aspect, the sugars of the variety RB92579 found, in a general context, greater acceptance, being classified, also by the judges, as sugars of a darker appearance, smaller granules, less intense sweet aroma and flavor, and high solubility.


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DOI: https://doi.org/10.5539/jas.v9n2p115

Copyright (c) 2017 Raphael Della Maggiore Orlandi, Marta Regina Verruma-Bernardi, Simone Daniela Sartorio, Maria Teresa Mendes Ribeiro Borges

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Journal of Agricultural Science   ISSN 1916-9752 (Print)   ISSN 1916-9760 (Online)  E-mail: jas@ccsenet.org

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