Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products

Rafael Audino Zambelli; Marcia Arocha Gularte; Luciana Gama de Mendonca; Marina Lisboa Silva; Luan Icaro Freitas Pinto; Ana Caroline da Silva; Maryana Monteiro Farias; Edilberto Cordeiro dos Santos Junior; Cicera Alyne Lemos Melo

doi:doi:10.11648/j.ijnfs.s.2017060601.13

Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products

Rafael Audino Zambelli, Marcia Arocha Gularte, Luciana Gama de Mendonca, Marina Lisboa Silva, Luan Icaro Freitas Pinto, Ana Caroline da Silva, Maryana Monteiro Farias, Edilberto Cordeiro dos Santos Junior, Cicera Alyne Lemos Melo

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 6-1)

Received: 1 June 2017 Accepted: 2 June 2017 Published: 17 July 2017

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Abstract

The state of Ceará is one of the largest producers of cashew and mango, and the processing industries generate a high volume of residues of these fruits which are sources of nutrients and can be used in food formulations. This work proposes developing molasses from rapadura added cashew and mango waste in the proportions 10%, 15% and 20% and evaluate their quality. The molasses syrup were developed from the previously grated brown sugar melt and mixed with cashew and mango waste in these proportions. Seven molasses formulations were developed and the control formulation. The proximate composition was performed, caloric value, reducing sugars and non-reducing, acidity, pH, fluidity and sensory analysis. To evaluate the stability, the molasses were studied with regard to acidity, pH and fluidity for 15, 30, 45 and 60 days. It has been found that the incorporation of waste improved nutritional quality, increasing the content of protein, ash, fat and carbohydrates, reduced the levels of non-reducing sugars and fluidity, as well as promoted increased acidity and pH reduction. Molasses formulations obtained average hedonic score above 6.0 and higher acceptance rate of 70%. For stability, there was an increase in the fluidity and acidification of molasses. The addition of cashew and mango processing co-products in molasses produced from rapadura constitutes a viable source of use of this raw material because it improves the nutritional quality and has no sensory rejection.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 6-1) This article belongs to the Special Issue Advances in Food Processing, Preservation, Storage, Biotechnology and Safety
DOI	10.11648/j.ijnfs.s.2017060601.13
Page(s)	16-21
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Reutilization, Sensory Evaluation, Quality, Waste

References

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APA Style

Rafael Audino Zambelli, Marcia Arocha Gularte, Luciana Gama de Mendonca, Marina Lisboa Silva, Luan Icaro Freitas Pinto, et al. (2017). Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products. International Journal of Nutrition and Food Sciences, 6(6-1), 16-21. https://doi.org/10.11648/j.ijnfs.s.2017060601.13

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ACS Style

Rafael Audino Zambelli; Marcia Arocha Gularte; Luciana Gama de Mendonca; Marina Lisboa Silva; Luan Icaro Freitas Pinto, et al. Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products. Int. J. Nutr. Food Sci. 2017, 6(6-1), 16-21. doi: 10.11648/j.ijnfs.s.2017060601.13

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AMA Style

Rafael Audino Zambelli, Marcia Arocha Gularte, Luciana Gama de Mendonca, Marina Lisboa Silva, Luan Icaro Freitas Pinto, et al. Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products. Int J Nutr Food Sci. 2017;6(6-1):16-21. doi: 10.11648/j.ijnfs.s.2017060601.13

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@article{10.11648/j.ijnfs.s.2017060601.13,
  author = {Rafael Audino Zambelli and Marcia Arocha Gularte and Luciana Gama de Mendonca and Marina Lisboa Silva and Luan Icaro Freitas Pinto and Ana Caroline da Silva and Maryana Monteiro Farias and Edilberto Cordeiro dos Santos Junior and Cicera Alyne Lemos Melo},
  title = {Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6-1},
  pages = {16-21},
  doi = {10.11648/j.ijnfs.s.2017060601.13},
  url = {https://doi.org/10.11648/j.ijnfs.s.2017060601.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2017060601.13},
  abstract = {The state of Ceará is one of the largest producers of cashew and mango, and the processing industries generate a high volume of residues of these fruits which are sources of nutrients and can be used in food formulations. This work proposes developing molasses from rapadura added cashew and mango waste in the proportions 10%, 15% and 20% and evaluate their quality. The molasses syrup were developed from the previously grated brown sugar melt and mixed with cashew and mango waste in these proportions. Seven molasses formulations were developed and the control formulation. The proximate composition was performed, caloric value, reducing sugars and non-reducing, acidity, pH, fluidity and sensory analysis. To evaluate the stability, the molasses were studied with regard to acidity, pH and fluidity for 15, 30, 45 and 60 days. It has been found that the incorporation of waste improved nutritional quality, increasing the content of protein, ash, fat and carbohydrates, reduced the levels of non-reducing sugars and fluidity, as well as promoted increased acidity and pH reduction. Molasses formulations obtained average hedonic score above 6.0 and higher acceptance rate of 70%. For stability, there was an increase in the fluidity and acidification of molasses. The addition of cashew and mango processing co-products in molasses produced from rapadura constitutes a viable source of use of this raw material because it improves the nutritional quality and has no sensory rejection.},
 year = {2017}
}

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TY  - JOUR
T1  - Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products
AU  - Rafael Audino Zambelli
AU  - Marcia Arocha Gularte
AU  - Luciana Gama de Mendonca
AU  - Marina Lisboa Silva
AU  - Luan Icaro Freitas Pinto
AU  - Ana Caroline da Silva
AU  - Maryana Monteiro Farias
AU  - Edilberto Cordeiro dos Santos Junior
AU  - Cicera Alyne Lemos Melo
Y1  - 2017/07/17
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.s.2017060601.13
DO  - 10.11648/j.ijnfs.s.2017060601.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 16
EP  - 21
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2017060601.13
AB  - The state of Ceará is one of the largest producers of cashew and mango, and the processing industries generate a high volume of residues of these fruits which are sources of nutrients and can be used in food formulations. This work proposes developing molasses from rapadura added cashew and mango waste in the proportions 10%, 15% and 20% and evaluate their quality. The molasses syrup were developed from the previously grated brown sugar melt and mixed with cashew and mango waste in these proportions. Seven molasses formulations were developed and the control formulation. The proximate composition was performed, caloric value, reducing sugars and non-reducing, acidity, pH, fluidity and sensory analysis. To evaluate the stability, the molasses were studied with regard to acidity, pH and fluidity for 15, 30, 45 and 60 days. It has been found that the incorporation of waste improved nutritional quality, increasing the content of protein, ash, fat and carbohydrates, reduced the levels of non-reducing sugars and fluidity, as well as promoted increased acidity and pH reduction. Molasses formulations obtained average hedonic score above 6.0 and higher acceptance rate of 70%. For stability, there was an increase in the fluidity and acidification of molasses. The addition of cashew and mango processing co-products in molasses produced from rapadura constitutes a viable source of use of this raw material because it improves the nutritional quality and has no sensory rejection.
VL  - 6
IS  - 6-1
ER  -

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Author Information

Rafael Audino Zambelli

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Marcia Arocha Gularte

Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
Luciana Gama de Mendonca

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Marina Lisboa Silva

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Luan Icaro Freitas Pinto

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Ana Caroline da Silva

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Maryana Monteiro Farias

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Edilberto Cordeiro dos Santos Junior

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Cicera Alyne Lemos Melo

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

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Plain Text BibTeX RIS

APA Style

Rafael Audino Zambelli, Marcia Arocha Gularte, Luciana Gama de Mendonca, Marina Lisboa Silva, Luan Icaro Freitas Pinto, et al. (2017). Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products. International Journal of Nutrition and Food Sciences, 6(6-1), 16-21. https://doi.org/10.11648/j.ijnfs.s.2017060601.13

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ACS Style

Rafael Audino Zambelli; Marcia Arocha Gularte; Luciana Gama de Mendonca; Marina Lisboa Silva; Luan Icaro Freitas Pinto, et al. Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products. Int. J. Nutr. Food Sci. 2017, 6(6-1), 16-21. doi: 10.11648/j.ijnfs.s.2017060601.13

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AMA Style

Rafael Audino Zambelli, Marcia Arocha Gularte, Luciana Gama de Mendonca, Marina Lisboa Silva, Luan Icaro Freitas Pinto, et al. Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products. Int J Nutr Food Sci. 2017;6(6-1):16-21. doi: 10.11648/j.ijnfs.s.2017060601.13

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@article{10.11648/j.ijnfs.s.2017060601.13,
  author = {Rafael Audino Zambelli and Marcia Arocha Gularte and Luciana Gama de Mendonca and Marina Lisboa Silva and Luan Icaro Freitas Pinto and Ana Caroline da Silva and Maryana Monteiro Farias and Edilberto Cordeiro dos Santos Junior and Cicera Alyne Lemos Melo},
  title = {Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6-1},
  pages = {16-21},
  doi = {10.11648/j.ijnfs.s.2017060601.13},
  url = {https://doi.org/10.11648/j.ijnfs.s.2017060601.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2017060601.13},
  abstract = {The state of Ceará is one of the largest producers of cashew and mango, and the processing industries generate a high volume of residues of these fruits which are sources of nutrients and can be used in food formulations. This work proposes developing molasses from rapadura added cashew and mango waste in the proportions 10%, 15% and 20% and evaluate their quality. The molasses syrup were developed from the previously grated brown sugar melt and mixed with cashew and mango waste in these proportions. Seven molasses formulations were developed and the control formulation. The proximate composition was performed, caloric value, reducing sugars and non-reducing, acidity, pH, fluidity and sensory analysis. To evaluate the stability, the molasses were studied with regard to acidity, pH and fluidity for 15, 30, 45 and 60 days. It has been found that the incorporation of waste improved nutritional quality, increasing the content of protein, ash, fat and carbohydrates, reduced the levels of non-reducing sugars and fluidity, as well as promoted increased acidity and pH reduction. Molasses formulations obtained average hedonic score above 6.0 and higher acceptance rate of 70%. For stability, there was an increase in the fluidity and acidification of molasses. The addition of cashew and mango processing co-products in molasses produced from rapadura constitutes a viable source of use of this raw material because it improves the nutritional quality and has no sensory rejection.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products
AU  - Rafael Audino Zambelli
AU  - Marcia Arocha Gularte
AU  - Luciana Gama de Mendonca
AU  - Marina Lisboa Silva
AU  - Luan Icaro Freitas Pinto
AU  - Ana Caroline da Silva
AU  - Maryana Monteiro Farias
AU  - Edilberto Cordeiro dos Santos Junior
AU  - Cicera Alyne Lemos Melo
Y1  - 2017/07/17
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.s.2017060601.13
DO  - 10.11648/j.ijnfs.s.2017060601.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 16
EP  - 21
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2017060601.13
AB  - The state of Ceará is one of the largest producers of cashew and mango, and the processing industries generate a high volume of residues of these fruits which are sources of nutrients and can be used in food formulations. This work proposes developing molasses from rapadura added cashew and mango waste in the proportions 10%, 15% and 20% and evaluate their quality. The molasses syrup were developed from the previously grated brown sugar melt and mixed with cashew and mango waste in these proportions. Seven molasses formulations were developed and the control formulation. The proximate composition was performed, caloric value, reducing sugars and non-reducing, acidity, pH, fluidity and sensory analysis. To evaluate the stability, the molasses were studied with regard to acidity, pH and fluidity for 15, 30, 45 and 60 days. It has been found that the incorporation of waste improved nutritional quality, increasing the content of protein, ash, fat and carbohydrates, reduced the levels of non-reducing sugars and fluidity, as well as promoted increased acidity and pH reduction. Molasses formulations obtained average hedonic score above 6.0 and higher acceptance rate of 70%. For stability, there was an increase in the fluidity and acidification of molasses. The addition of cashew and mango processing co-products in molasses produced from rapadura constitutes a viable source of use of this raw material because it improves the nutritional quality and has no sensory rejection.
VL  - 6
IS  - 6-1
ER  -

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