Panela Monitor

Document repository

Chemical and physical properties

1,2-Dicarbonyl compounds in commonly consumed foods

1,2-Dicarbonyl compounds, formed from carbohydrates during thermal processing in the course of caramelization and Maillard reactions, are intensively discussed as precursors for advanced glycation endproducts in foods and in vivo. To obtain information about the uptake of individual compounds ...

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Acetic acid, a major volatile constituent of brown sugar - Its origin and measurement

Acetic acid was the identified as the mayor constituent of commercial brown sugars

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Burnt sugar, caramel & maple notes & molecular structures

Several closely related GRAS chemical structure types are responsible for providing the "burnt sugar" type notes associated with many products (caramel, cotton candy, maple sugar, cooked fruits such as strawberry & pineapple, as well as roasted products such as chicory & coffee ...

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Caracterição de açúcar mascavo aplicando analise das componentes pricipais a dados espectrométricos

Characterization of brown sugar samples by Principal Component Analysis of spectrometric data. Light brown and dark brown sugar samples were spectroscopically characterized to determine the concentration of Cu, Ca, Na, Fe and Mg. The PC1 explains 93.6% of the ...

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Changes in chemical characteristics and aroma during manufacturing process of kokuto (non-centrifugal cane suqar)

The compositions of organic and amino acids, and aroma in mixed juice, clarified juice, high syrup and the product obtained from various stages of manufacturing Kokuto were analyzed. The yields of the high syrup and the mixed juice product were ...

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Changes in physical and thermo-physical properties of sugarcane, palmyra-palm and date-palm juices at different concentration of sugar

The process of making jaggery from three natural juices by boiling could be divided into three zones: rise in temperature to boiling (Zone I), slow rise in both boiling temperature and total soluble solids (TSS) (Zone II) followed by rapid ...

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Changes in the composition of amino acids during manufacturing process of non-centrifuged cane sugar (Kokuto)

Amino acids were analyzed in mixed juice, clarified juice, syrup, high syrup and the product (Kokuto) obtained from various stages of manufacturing Kokuto. The results showed that the amino acids were not removed in the process of manufacturing Kokuto but ...

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Characterization of Sugar from Arenga pinnata and Saccharum officinarum sugars

The study was carried out to characterize the physicochemical properties, antioxidant activities and the volatile compounds of sugars from Arenga pinnata and Saccharum officinarum. Refined cane sugar exhibited the highest L value, whereas jaggery powder showed the lowest L value ...

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Comparação sensorial entre açucares organicos e convencionais

The color and sensory characteristics of 8 different sugars were compared. The organic sugars in the sample were preferred

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Compositional and electronic discrimination analyses of taste and aroma profiles of non-centrifugal cane brown sugars

Eight non-centrifugal cane brown sugars were compositionally differentiated by their sugar, amino acid, mineral, phenolic, and volatile aroma components. Their taste and aroma profiles were generated using two electronic sensing techniques, namely, a potentiometric electronic tongue (e-tongue) and a mass ...

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Composition of cane juice

The typical composition of mixed juice extracted from cane is described with emphasis placed on South African values

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Composition of the soluble, nondialyzable components in raw cane sugar

The high molecular weight (HMW) material (> 12,000 Da) of ten raw cane sugars from seven countries and two U.S. states was isolated by dialysis and analyzed by gel permeation chromatography (GPC). Simultaneous detection of colorant polymers and polysaccharides ...

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Composition, taste, aroma, and antioxidant activity of solidified non centrifugal brown sugars prepared from whole stalk and separated pith of sugarcane (Saccharum officinarum L.)

In this study, 2 types of solidified noncentrifugal brown sugars (W-NCS and P-NCS) were prepared from the whole stalk and separated pith, respectively, of raw sugarcane (Saccharum officinarum L.). These products were discriminated in terms of their quality attributes, including ...

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Consensus document on compositional considerations for new varieties of sugarcane (Saccharum ssp. hybrids) - Key food and feed nutrients, anti-nutrients and toxicants

This consensus document addresses compositional considerations for new varieties of sugarcane (Saccharum spp. hybrids) by identifying the key food and feed nutrients, anti-nutrients and toxicants. A general description of these components is provided. As well, there is background material on ...

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Contribution of enzymatic browning to color in sugarcane juice

The contribution of polyphenol oxidase (PPO) and peroxidase (POD) to enzymic browning in sugarcane juice was investigated. Inactivation of these enzymes with heat resulted in juice of lower color (absorbance measured at 420 nm), but POD was found to be ...

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Desarrollo de un nuevo ensayo instrumental de reología para evaluar la viscosidad en miel de panela y jarabes de azúcar a diferentes concentraciones

A new instrumental rheological test for evaluation of the viscosity of sugar and panela syrups has been developed

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Determinação de minerais e metais pesados em açúcar mascavo

31 samples of comercial muscovado sugar were treated to a nitric digestion and minerals and heavy metals were determined by Plasma Emission Spectroscopy. The following ranges of values (mg/Kg) were obtained: aluminium 17,5 - 453,8; barium 0,75 ...

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Determinação do teor total e da disponibilidade Cu, Fe, Zn, Mg e Ca em rapadura

The objective of this work was to determine the nutritional quality of rapadura, related to Cu, Fe, Zn, Mg and Ca content and nutritional availability. It is concluded that rapadura presents relatively large variations in mineral content depending the location ...

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Determinación de algunas propiedades físicas y mecánicas de la panela granulada

The characterization of the mechanical, nutricional and organoleptical properties of granulated panela, a new presentation of panela, is important for the adaptation of processes and equipment so to significantly increase foord formulations and industrial processes that use this prime material ...

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Determinación de la humedad de equilibrio en panela

The aim of the present research was to establish the best environmental conditions related to the storage, over a long period of time, for panela (unrefined brown sugar blocks). In order to define those conditions, it was necessary to determine ...

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Determinación de las propiedades físico-mecánicas de la caña de azúcar como objeto de la extracción de su jugo para la producción de panela

This paper refers to the results of the determination of the physical-mechanical properties on the sugar cane process juice extraction for the panela production. By means of compression test obtain the coefficients of lateral expansion strength and plasticity. These are ...

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Determination of chromium in refined and unrefined sugars by oxygen plasma ashing flameless atomic absorption

The interest in possible submarginal deficiencies of trace elements that may occur as a consequence of changing nutritional practices has led to the collection and measurement of the chromium content of refined and unrefined sugars from various countries. Analyses were ...

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Determination of long-chain alcohol and aldehyde contents in the non-centrifuged cane sugar kokuto

The long-chain alcohol and aldehyde contents and compositions were determined in seven types of the non-centrifuged cane sugar kokuto (Kokuto A to G). Long-chain alcohols, known as policosanols, have been reported to have beneficial effects on human health. Policosanols were ...

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Development and in house validation of a new thermogravimetric method for water content analysis in soft brown sugar

Recently the use of brown sugar has increased due to its nutritional characteristics, thus requiring a more rigid quality control. The development of a method for water content analysis in soft brown sugar is carried out for the first time ...

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Effect of internal heating on sensible behavior of sugarcane juice in a stainless steel pot

In this research work, the natural convective behavior during internal heating of sugarcane juice in a stainless steel pot for jaggery making is reported on.Various indoor experiments are conducted for internal heating of sugarcane juice in stainless steel pot ...

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Effect of moisture content on glass transition and sticky point temperatures of sugarcane, palmyra-palm and date-palm jaggery granules

Sorption isotherms of sugarcane (SC), palmyra-palm (PP) and date-palm (DP) jaggery granules were obtained at 25 and 35 °C following isopiestic vapour transfer technique. Glass transition temperatures (Tg) and sticky point temperatures (Tsc) at different moisture contents were determined using ...

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Effects of storage on flavour, colour and other sensory qualities of sugarcane juice ( Saccharum officinarum) yellow cane

A study was conducted to determine the effects of storage on the flavour and sensory attributes of sugarcane juice. Freshly extracted sugarcane juice was stored at 25 ± 20C and 5 ± 20C for 15-days. The parameters measured were colour, acidity (pH ...

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ELEMENTOS INORGÂNICOS PRESENTES EM AÇÚCARES CONSUMIDOS NO BRASIL E NA ARGENTINA

Inorganic elements present in different sugars consumed in Brazil and Argentina were determined by neutron activation techniques. Elements Au, Br, Co, Hf, K, Na, Sb, Sc and Zn were detected in sugars consumed in both countries. Th was found in ...

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Estimation of amino acids in juice, jaggery and sugar

Age, variety, fertilizers, cultural practices have considerable effect on quantity of amino acids present in cane juice. An increase in amino acids and poorer workability of juice are due to drought conditions. Mixed juice, clarified juice, syrup, high syrup and ...

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Estimation of amino acids in juice/jaggery and sugar

Age, variety, fertilizers, cultural practices have considerable effect on quantity of amino acids present in cane juice. An increase in amino acids and poorer workability of juice are due to drought conditions. Mixed juice, clarified juice, syrup, high syrup and ...

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Estimation of colloids in juice and jaggery

Indiscriminate harvest of cane before the attainment of maturity lowered the brix and purity and production of gur and analysis of juice had showed high content of nitrogen and colloids and low content of phosphate, brix and purity. Colloids and ...

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Estimation of glucose in sugarcane juice, jaggery and sugar

Sugarcane juice is a natural product which can be used as beverage because it contains sucrose, glucose, fructose, vitamins, proteins, amino acids and micronutrients which are essential for human growth. Juices are characterized by high acidity and glucose; high humidity ...

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Estimation of selenium(IV) in human hair, nails, blood samples and wheat and jaggery samples using morpholine dithiocarbamate

A rapid, highly sensitive and selective spectrophotometric determination of selenium (IV) is studied. The maximum absorption of the selenium morpholine dithiocarbamate complex in chloroform is at 350 nm in sodium acetate-acetic acid buffer medium of pH 4.0. The formed ...

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Evaluation of convective mass transfer coefficient during drying of jaggery

In this paper an attempt is made to evaluate the convective mass transfer coefficient during drying of jaggery in a controlled environment. In this method, different masses of jaggery were used. The jaggery was dried in the roof type even ...

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Free and conjugated polyamines and phenols in raw and alkaline-clarified sugarcane juices

Sugarcane juice contains a lot of sucrose associated with several monosaccharides, defined as low molecular mass carbohydrates (LMMC), as well as some polysaccharides and glycoproteins, which are defined as mid and high molecular mass carbohydrates (MMMC and HMMC, respectively). These ...

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Identification and determination of a-dicarbonyl compounds formed in the degradation of sugars

The a-dicarbonyl compounds formed in the degradation of glucose and fructose were analyzed by HPLC using 2,3-diaminonaphthalene as derivatizing reagent, and identified as glucosone (GLUCO), 3-deoxyglucosone (3DG), 3-deoxyxylosone (3DX), tetrosone (TSO), triosone (TRIO), 3-deoxytetrosone (3DT), glyoxal (GO), and methylglyoxal ...

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Inorganic elements in sugar samples consumed in several countries

Sugar is considered safe food ingredient, however, it can present inorganic elements as impurities uptake during cultivation and production process. Therefore, this study aimed at identifies the presence of these elements in granulated and brown sugar samples available for consumption ...

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Ion chromatographic analysis of monosaccharides and disaccharides in raw sugar

A simple and effective method using ion chromatography was developed for the simultaneous determination of five monosaccharides (arabinose, glucose, fructose, xylose, and ribose) and two disaccharides (sucrose and lactose) in raw sugar samples. The separation was performed on a CarboPac ...

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Juice sucrose and jaggery [gur] research - a review.

Total nitrogen, organic non-sugars, sucrose, reducing sugars and total P in juice were found to affect the quality of jaggery. High sucrose and phosphate low non-sugars, nitrogen and glucose in juice were associated with gur of superior quality. Higher sucrose ...

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Modelación de la solubilidad de panela granulada y otros edulcorantes en agua

In this study, the experimental and artisanal samples of granulated panela were used. Also, for comparison: sucrose, fructose, glucose, and commercial sugars were used. The effect of independent variables (sugarcane genotype, heating temperature and sanitary condition of the sugarcane) on ...

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Moisture absorption isotherms of jaggery

Equilibrium moisture contents of jaggery were determined for the absorption process at 293, 303, 313, and 323 K and at six levels of relative humidity (approximately 30, 45, 60, 75, 80, and 90%) using a static desiccator technique. The equilibrium ...

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On-line identification of minor flavones from sugarcane juice by LC/UV/MS and post-column derivatization

This work describes the on-line characterization of minor flavones from sugarcane (Saccharum officinarum) juice by high-performance liquid chromatography coupled to diode array UV detection and mass spectrometry (LC/UV/MS) using atmospheric pressure chemical ionization-collision-induced dissociation (APCI-CID-MS/MS) and post-column ...

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Panela granulada: Isotermas de sorción de humedad, modelos de ajuste y calor de sorción

The isotherms and the humidity sorption heath were determined at 26, 32 and 38 ºC. The range of water activity used was 0.10 to 0.90. The tendency of the isotherms was similar to the form which is characteristic ...

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Physical and chemical properties of granulated cane sugar “panelas”

“Panela” is a natural sweetener obtained by concentrating sugar cane juice and handmade in small factories. In the study carried out, the physical and chemical properties of two commercial brands of artisanal granulated panelas and of one made on an ...

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Physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso, Brazil

The aim of this work was the physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso State, Brazil. The determination of the proximal composition, pH and the microscopic analyses were made according to the Association of ...

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Physicochemical properties of the syrup from kokuto processed by non-centrifugal cane sugar factories in Okinawa

A process of extracting the harshness from kokuto syrup by using a 2% concentrate of egg white was conducted to produce an improved quality syrup. A comparison was made between the physicochemical properties of samples of unprocessed kokuto syrup and ...

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Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand

Non-centrifugal cane sugar (NCS) is globally consumed and has various health benefits. It is mostly produced in hardened block form, which is less convenient than in granulated form for food applications. In terms of the traditional processing of NCS, preparation ...

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Presence of amorphous carbon nanoparticles in food caramels

We report the finding of the presence of carbon nanoparticles (CNPs) in different carbohydrate based food caramels, viz. bread, jaggery, sugar caramel, corn flakes and biscuits, where the preparation involves heating of the starting material. The CNPs were amorphous in ...

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Recent progress in sugar colourants - GC-MS studies and extraction techniques

The study of colour and colour precursors in cane sugar has been an important research area at Sugar Processing Research Institute for many years. Previous studies on isolating colourant precursors have relied on various liquid-liquid extraction procedures, time consuming methods ...

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Reducing sugar, organic acid and amino acid compositions in palm and cane sugars from Indonesia

Non-centrifugal sugars were produced from two types of plant sources namely palms and sugar cane in Java Islands of Indonesia. Reducing sugar, organic acid and amino acid composition of five kinds of palm sugar and two kinds of cane sugar ...

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Saccharum officinarum L - Identificación de flavonoides, ceras y esteroides

Flavonoids, waxes and steroids in sugarcane leaves and juice from transgenic and natural varieties are identified by chromatographic and mass-spectrometry methods

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Sensory aroma from Maillard reaction of individual and combination of amino acids with glucose in acidic conditions

The aroma produced in glucose–amino acids (individual and in combination) Maillard reaction, under acidic conditions at 100 oC were determined and compared by trained panellist. Proline produced pleasant, flowery and frgrant aroma. Phenylalanine and tyrosine produced dried roses aroma ...

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Study of heat and mass transfer from sugarcane juice for evaporation

The study of heat and mass transfer during natural convection heating for preparation of jaggery was carried out for the open and closed conditions. An indoor experiment was conducted for simulation of development thermal model for heat and mass transfer ...

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Study of the Maillard reaction inhibitors for the sugar cane processing

Maillard Reaction (MR) is a complicated non-enzymatic browning which can happed in many kinds of foods, processed products such as breweries, diary products and sugar products. Studies have been done in order to remove the Maillard reaction products, to decolorize ...

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The adsorption thermodynamics of sugarcane (Saccharum officinarum L.) powder obtained by spray drying technology

Background: Sugarcane is one of the world’s largest crop. It grows in the tropical and subtropical regions, and its harvest provides 80% of the world’s sugar. In Latin America unrefined cane sugar is widely available and much less ...

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The origin of colour in raw sugar

The role of phenolics in the origin of colour in raw sugar is discussed

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Thermophysical properties of sugarcane, palmyra palm, and date-palm granular jaggery

Effect of moisture content on thermo-physical properties of sugarcane, palmyra palm, and date-palm granular jaggery were investigated. Thermal conductivity and diffusivity were determined by line-heat-source transient heat-transfer methodology, while specific heat was calculated from additional data on bulk density of ...

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Waxes, policosanols and aldehydes in sugarcane (Saccharum officinarum L.) and Okinawan brown sugar (Kokuto)

Waxes, long chain alcohols and aldehydes were found in several variants of sugarcane (Saccharum officinarum L.) and Kokuto, a non-centrifuged Okinawan cane brown sugar. Long chain alcohols, policosanols, have been reported to have beneficial effect to human health. The composition ...

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