Effect of processing technology (traditional and ward furnace) on the physicochemical properties of non-centrifugal cane sugar (NCS)
| Autor: | Oscar Andrés Mendieta-Menjura, Kevin Nicolás Galvis-Arias, Martha Patricia Tarazona-Díaz, Luisa Daniela Hidrobo-Pedroza, María Cristina García-Muñoz |
|---|---|
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Revista Facultad de Ingeniería Universidad de Antioquia. :64-72 |
| ISSN: | 2422-2844 0120-6230 |
| Popis: | Non-centrifugal cane sugar (NCS) is a natural sweetener with beneficial health properties. This is traditionally produced in an oven which has had technological variations. Therefore, the present study focuses on determining the effect that NCS processing technology has on its physicochemical properties. In this study, two contrasting technologies were selected: the first one corresponds to the traditional furnace, characterized by a flat combustion chamber and hemispherical pan. The second one corresponds to the furnace with a ward type combustion chamber and modified pan. The variety of sugarcane selected was RD 75-11. The physical and chemical parameters evaluated were hydrogen potential (pH), total acidity (TA), solid soluble content soluble (SSC), ash, minerals, reducing sugars, color, moisture content and heat capacity. The technology with ward- type combustion chamber and modified pan managed to concentrate the oBrix of syrup to NCS in a 36.03% unlike the traditional furnace (32.59%). The two technologies used allowed obtaining NCS with an average caloric value of 14684.9 J g-1 and soluble solid content of 90.1°Brix. It was found that the NCS is a source of minerals such as potassium (3.55 g kg -1), calcium (2.25 g kg -1) and phosphorus (0.3 g kg -1). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|