Bioali Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53 - 108, Ciudad Universitaria, Medellín, Colombia.
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/ José Antonio Novais, 10, Madrid E-28040, Spain.
Food Chem. 2019 Dec 15;301:125256. doi: 10.1016/j.foodchem.2019.125256. Epub 2019 Jul 25.
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.
Panela 是一种天然的、未精制的非离心糖，通过强烈脱水甘蔗汁获得。对 40 个 panela 样本进行了分析，这些样本根据工艺流程分为颗粒状和块状。还评估了颜色、褐变、水分、水分活度、pH 值和抗氧化能力。丙烯酰胺含量在 60 至 3058μg/kg 之间；与块状 panela（540μg/kg）相比，颗粒状 panela 的浓度更高（812μg/kg）。HMF 和糠醛含量较低，颗粒状 panela 脱水强烈，颜色深暗，表明由于应用了更剧烈的热处理，褐变反应得到了增强。主成分分析表明，panela 的外观和分析化合物的浓度之间存在显著关系。考虑到这两种工艺的基准值将有助于制定 panela 产品的缓解措施。色度参数 a*可用作 panela 中丙烯酰胺含量的间接指标。
