2024-03-29T14:53:31Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1881582020-10-21T07:55:04Zcom_10261_70com_10261_2col_10261_323
00925njm 22002777a 4500
dc
Gómez-Narváez, Faver
author
Mesías, Marta
author
Delgado Andrade, Cristina
author
Contreras-Calderón, José
author
Ubillús, Fabiola
author
Cruz, Gastón
author
Morales, F. J.
author
2019
Panela is a natural, unrefined non-centrifugal sugar obtained by intense dehydration of sugarcane juice. Acrylamide, hydroxymethylfurfural (HMF), and furfural were determined in 40 panela samples distributed as granulated and block according to the technological process. Colour, browning, moisture, water activity, pH and antioxidant capacity were also evaluated. Acrylamide ranged between 60 and 3058 µg/kg; granulated panela reporting the highest concentration (812 µg/kg) compared with block panela (540 µg/kg). The lower content in HMF and furfural, the intense dehydration, and the extensive darkening of granulated panela suggested the browning reactions were boosted due to the application of more severe thermal treatments. Principal component analysis showed a significant relationship between the panela presentation and the concentration of the analysed compounds. Benchmark values considering both types of processes would help to establish mitigation initiatives in panela products. The chromatic parameter a* could be used as an indirect index of the acrylamide content in panela.
Food Chemistry 301: 125256 (2018)
0308-8146
http://hdl.handle.net/10261/188158
10.1016/j.foodchem.2019.125256
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/100012818
31362192
Panela
Acrylamide
Furan compounds
Antioxidants
Non-enzymatic browning
Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and antioxidant parameters