Effect of processing technology (traditional and ward furnace) on the physicochemical properties of non-centrifugal cane sugar (NCS)

Kevin Nicolás Galvis-Arias, Luisa Daniela Hidrobo-Pedroza, María Cristina García-Muñoz, Oscar Andrés Mendieta-Menjura, Martha Patricia Tarazona-Díaz

Abstract


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).


Keywords


Non-centrifugal cane sugar; physical and chemical properties; ward furnace; traditional furnace

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DOI: https://doi.org/10.17533/udea.redin.20190839 Abstract : 164 PDF : 117

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