Caracterização físico-química e sensorial de melados comerciais de cana-de-açúcar

• Ano de defesa: 2019
• Autor(a) principal: Vicentini-Polette, Carolina Medeiros
• Orientador(a): Verruma-Bernardi, Marta Regina
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de São Carlos; Câmpus Araras
• Programa de Pós-Graduação: Programa de Pós-Graduação em Agroecologia e Desenvolvimento Rural - PPGADR-Ar
• Palavras-chave em Português: Composição de Alimentos; Agroecologia; Produtos artesanais
• Palavras-chave em Inglês: Food Composition; Agroecology; Handmade products
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::AVALIACAO E CONTROLE DE QUALIDADE DE ALIMENTOS; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::PADROES, LEGISLACAO E FISCALIZACAO DE ALIMENTOS; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::QUIMICA, FISICA, FISICO-QUIMICA E BIOQUIMICA DOS ALIM. E DAS MAT.-PRIMAS ALIMENTARES
• Link de acesso: https://repositorio.ufscar.br/handle/20.500.14289/10960

The sugarcane syrup production is one of the ways to benefit sugarcane and, at the same time, to provide the small rural producer with a safe income source. It is of great importance that the artisanal and cultural product is known intrinsically, aiming its valorization through the improvement of the technological and sensorial qualities. The objective of the study was to obtain information about the physicochemical characteristics, mineral nutrients (ICP-AES), sensorial attributes and labeling of 15 commercial sugarcane syrups, comparing them with the Brazilian legislation regarding the product. The labeling was evaluated according to the legislation in force in Brazil. For the analysis of pH, total acidity, soluble solids, viscosity, moisture, total solids, reducing sugars, ash and instrumental color were found great variations in the contents, showing the variability of the product. On average, the main minerals present in the sugarcane syrup were potassium, magnesium, calcium, and phosphorus with respectively 340, 57, 49 and 48 mg/100g. The sensorial viscosity showed proportional relation to the instrumental viscosity and the soluble solids content. In addition, this work is pioneer in indicating the viscosity in Stokes. The sugarcane syrups with greater purchase intention and preference were the ones of darkest color, more viscous appearance, and texture of little or medium viscosity. All the sugarcane syrups presented in their labels, the denomination, data of origin and validity. They did not present a labeling standard regarding the nutritional table of sugarcane syrup, and 40% of the evaluated brands did not present all the requested information. . There was variation among the physicochemical parameters of sugarcane syrup, mainly regarding to the sugar content reducer. Due to the importance of the labeling for consumer's understanding and conscious purchase, and also the relevance of this information for product valorization.