DEVELOPMENT OF FREEZE DRIED SUGARCANE JUICE POWDER

Camila Dal Magro, Raquel Bulegon, Gilmar de Almeida Gomes

Resumo


Sugarcane juice is composed by 75 to 82% of water and 18 to 25% of soluble solids, which are constituted by sucrose, glucose, fructose, and lower amounts of amino acids, acids, waxes, fats, pigments, and inorganic salts. Due to its nutritional properties, sugarcane juice has shown potential to fulfill athletes’ energy needs. The aim of this work was to obtain sugarcane juice powder using freeze drying, perform the physicochemical characterization of the raw material and the powder obtained and to determine the powder solubility. The sugarcane juice in natura showed average soluble solid content of 17.71º Brix and ratio of 46.83; its average contents of calcium and magnesium were 33.94mg.100mL-1 and 10.82mg.100mL-1, respectively. The powder showed good solubility and satisfied the legislation requirements with respect to moisture. The water activity obtained (0.49) allowed inhibition of bacterial growth and significant reduction of chemical and enzymatic reactions, contributing to extend the shelf life of products


Palavras-chave


Sugarcane juice; Freeze drying; Powder; Nutrition;

Texto completo:

PDF 23-32 (English)


DOI: http://dx.doi.org/10.5965/24473650412018023

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Revista do Congresso Sul Brasileiro de Engenharia de Alimentos, Pinhalzinho, Santa Catarina, Brasil. ISSN 2447-3650.

Classificação Qualis - CAPES:

Ciências Ambientais B5

Engenharias II B5

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