Journal of Food Biosciences and Technology, Islamic Azad University, Science and Research Branch, Vol. 11, No. 1, 35-42, 2021

An Overview on

S. Kouhestania, M. Honarvarb*

a BSc Student of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. b Associate Professor of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Received: 11 November 2020 Accepted: 29 December 2020 ABSTRACT: being a rich source of nutrients containing, phytocompounds, unique taste and aroma, where unrefined (e.g. Panela) is produced from it. Panela is non-centrifugal (NCS), a high -content food obtained by evaporation of water in and is known by different name such as (South Asia), kokuto (Japan), Hakura (Srilanka), rapadura (), Gur/Desi () and Shekar sorkh/ Tabarzard (north of Iran). Despite the fact that panela has great properties and components, Panela is a relatively unknown product in Iran. According to the following literature review work and analysis provide and gain more information concerned with this product and its functional properties.

Keywords: Food Composition, Health Benefit, Jaggary, Non-Centrifugal Sugarcane, Panela, Review.

Introduction1 cane juice (Asikin et al., 2016; Nayaka et al., Panela, a sugarcane product, has various 2009; Meerod et al., 2019; Okabe et al., 2008; names but Non-centrifugal cane sugar Payet et al., 2005; Seguí et al., 2015) which in (NCS) is the technical term used by the Food turn are responsible for the development of and Organization of the United NCS aroma and color profiles (Lee et al., Nations (Anon, 1994; Velásquez et al., 2018; Velásquez et al., 2019). NCS is less 2019). NCS is usually commercialized under processed compared to refined sugar, which local traditional names such as panela, helps preserving functional and nutraceutical jaggery, gur, , piloncillo, components such as phytochemicals, , chancaca, kokuto, etc. and minerals (Jaffé, 2015; Alarcón et al., The NCS agroindustry is working on 2020) and is a valuable nutritional product different strategies to respond to food from the sugarcane industry (Asikin, 2014). consumption trends and to improve the competitiveness of this productive chain - Production of Panela (Jaffe, 2015; Gutierrez et al., 2018). NCS can Panela is the natural sugar obtained by be considered as a potential bioactive product, intense dehydration and evaporation of with antioxidant activity (AO) attributed sugarcane juice ( Oficinarum), mainly to the retention of a large amount of without centrifuging, maintaining its phenolic and flavonoids compounds of sugar constituent elements as , invert suger, , and minerals (Gomez- * Corresponding Author: [email protected] Narvaeza et al., 2019; Anon, 2009; Galvis et S. Kouhestani & M. Honarvar al., 2019). The process to produce NCS - Acrylamide begins with the milling of the sugarcane to Acrylamide has been detected in all the obtain juice, as the main product, and panela samples as described by Gomez- as a by-product (residue), which Narvaeza et al. (2019)’s studies regardless constitutes the fuel for the concentration of of the type of processing. The acrylamide the juices. Afterwards, the juice goes content ranged from 60 to 3058 μg/kg. through a pre-cleaning system, where solid However, average acrylamide content was impurities are removed. Then, it goes to the higher in granulated panela (812 μg/kg) as clarification stage where the suspended compared with block panela (540 μg/kg). solids are removed. After that, the juice goes Acrylamide is formed at temperatures higher to the concentration zone in open heat than 120 °C from reducing sugars and exchangers or “pan” where it is concentrated asparagine (Capuano & Fogliano, 2011; to 70oBrix (Figure1). This concentration is Gomez-Narvaeza et al., 2019). Agronomical obtained through the energy coming from factors and varieties of sugarcane have a the bagasse obtained in the grinding (Galvis significant influence on the final et al., 2019). composition of the raw material, leading to The NCS production requires a higher variability in the level of these potential concentration of soluble solids between 92 precursors of acrylamide (Duran- Castro, to 95. Brix (García et al., 2007). Finally, 2010; Gomez-Narvaeza et al., 2019). NCS goes through a process of beating, These results corroborate that temperature molding, cooling, demolding, packaging and and moisture content are very important commercialization (Galvis et al., 2019). physical parameters, which affect the The NCS making process started with formation of acrylamide in the process of cane juice with average values of pH 5.21, panela production, determining its 1.42 g L-1, 8.6 g L-1 ash and 16.9 accelerated formation at high temperatures. g L-1 of reducing sugars, obtaining NCS Recently, the Colombian National Institute with average values of 5.53 pH, 0.85 g citric of Drug and Foods Vigilance has stablished acid L-1, 26 g L-1 ash and 68.7 g L-1 a mean value of 817 μg/kg of acrylamide in reducing sugars (Galvis et al., 2019). block panela collected from different Colombian producers (Anon, 2018; Gomez- - Occurrence of acrylamide and other heat- Narvaeza et al., 2019). induced compounds in panela

Fig. 1. Production diagram of a NCS (Velasquez et al., 2019).

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- Hydroxy Methyl Furfural (HMF) were found between acrylamide with HMF The content of sugars and amino acids in and furfural contents in panela. non-centrifugal cane sugar (Asikin et al., According to this finding, Granulated 2017; Gomez-Narvaeza et al., 2019), the panela showed the highest acrylamide low Aw and high temperatures applied content as compared to the block panela, in during process justify the formation of line with the intense dehydration and lower furfurals in panela. HMF has two main moisture content in the final product. HMF pathways of formation: and furfural contents exhibited the same i) as an intermediate during Maillard behaviour, being the average content lower reaction in granulated samples as compared to block ii) a product of caramelisation by panela (Gomez-Narvaeza et al., 2019). dehydration of sugar (Silva et al., 2018; Gomez-Narvaeza et al., 2019). - New Technologies - Freeze pre-concentration of sugarcane Both routes are favoured at slight acid juice pH. However, the formation of HMF in the Conventional jaggery making process analysed panela samples was quite low consumes large quantity of bagasse due to low compared to other food matrices such as furnace heat utilization. Boiling of juice at (100–1900 mg/kg), dried (25– high temperature causes hot spots, it leads to 2900 mg/kg) or balsamic (316.4– of sugar. It gives dark brown 35251.3 mg/kg) (Capuano & Fogliano, colour to jaggery. Hence, jaggery makers uses 2011; Gomez-Narvaeza et al., 2019). HMF chemicals to improve clarification of juice. ranged from lower than 0.6 (LOQ) to 14.8 These issues are addressed by improved mg/kg. Granulated panela showed Freeze Pre-Concentration System (FPCS). In significantly lower average levels (3.2 this process, water is selectively freezed and mg/kg) than block samples (5.9 mg/kg). separated from juice to form ice and There are no studies concerned with HMF concentrated juice. Freezing point of juice content in panela. changes from -1.5 to -4.6oC for 20 to 40oBrix. During this initial 63% water removal, bagasse - Furfural is saved and that can be recycled in field for Furfural in panela was not expected in composting. Concentrated juice is obtained at large quantities since the major sugarcane low temperature. This juice is further juice are made of hexoses (glucose and concentrated using steam jacketed pan with fructose) together with some sucrose (Asikin vegetative clarificants. Altogether, it improves et al., 2017; Gomez-Narvaeza et al., 2019) colour of jaggery from dark brown to golden and not pentoses. However, furfural was yellow which has higher market value. detected in granulated and block panela, ranging between 0.3 (LOQ) −4.5 mg/kg. It Advantages of FPCS are as follows, may be hypothesized that furfural was  Saving of bagasse upto 77% of produced formed from the interconversion of HMF bagasse. It gives additional revenue to because of strong heating conditions (Wen et farmers al., 2016; Gomez-Narvaeza et al., 2019).  Reduction in area required for jaggery Furfural exhibited the same behaviour as making unit by 60% HMF, being the average content  Quality of jaggery gets improved. Colour significantly lower in granulated samples of jaggery gets improved without using (1.5 mg/kg) as compared to block panela chemicals (3.0 mg/kg). No significant correlations

37 S. Kouhestani & M. Honarvar

 Automated operation reduces number of should be noted that the starch content of M- workers required to handle boiling NCS was the lowest, and therefore will process cause a reduction rate of moisture up-take  Despite all of this advantages, This which will influence the stability of M-NCS operation is not economical (Ranea & (Zhu et al., 2020). Uphadea, 2016). From these studies, The NCS produced via membrane processing of juice could be a - Non-centrifugal cane sugar derived from better choice than the traditional derived membrane clarified juice NCS for the beverage industry as it has a Sugarcane juice clarification procedures lower turbidity, starch and amino acids (Meerod et al., 2019; Zhu et al., 2020) and content that cause posthaze in beverages drying-solidification methods (Asikin et al., (Zhu et al., 2020). 2016; Zhu et al., 2020) have been reported to affect the NCS product’s nutritional and - Consumption & Usage antioxidant properties. In many of these Sugarcane is the third most important clarification processes, of and commodity in the world, with a larger polymer flocculant are added to remove production in the America (54.1%), impurities. In doing so, some of the followed by Asia (39.1%), Africa (5.1%) bioactive compounds such as polyphenolics and (1.7%. ranks seventh and long chain alcohols are removed from among the countries with the highest the juice by the precipitates formed between production in the world with 34.535.753 MT free calcium ions and inorganic phosphate (Anon, 2016; Galvis et al., 2019). According present in the juice. An alternative approach to recent reports, world NCS production is in juice clarification is the use of membranes approximately 12 million tons per year, and where the high temperature is not required, it is mainly produced in (∼60%), reducing the formation of degradation Colombia (∼15%) and Pakistan (∼5%) products. Another advantage of membrane (Anon, 2018; Anon, 2018; Alarcóna et al., clarification over the traditional clarification 2020). process is no flocculant contamination in the The presence of minor components product enabling an “organic” NCS to be makes NCS a healthier alternative than other produced, if the sugarcane is organically sweeteners, turning it into a whole sourced (Zhu et al., 2020). nutritional and functional food. Additionally, Zhu et al. (2020)’s study compared the its low cost makes NCS a suitable energy membrane clarification derived M-NCS to and nutrients source mainly for low-income NCS products derived by the traditional population in the rural areas where it is clarification process. The M-NCS product produced (Hussain et al., 2012; Alarcóna et turbidity and color was at least 5 times and 2 al., 2020). NCS can be stored for 1–2 years times respectively lower than NCS products. and is used either as table sugar and a snack This is expected because of the small pore or as raw material for the production of size of the membrane used in the , beverage, and bakery clarification process. The moisture content, products as a sweetening ingredient. aw, pH and the size of the aggregates of M- NCS and the NCS samples are similar, - Reasons for the low consumption of Non- implying that they would have similar Centrifugal Sugar in the sweeteners market stability and shelf-life. The difference in pH The main reasons for low consumption of may play a role in difference in stability NCS in the sweeteners market are lack of between M-NCS and the NCS samples. It awareness, identity problems, image

38 J. FBT, IAU, Vol. 11, No. 1, 35-42, 2021 problem, and colour and until recently a lack 0.10/100 mg, and B 14/100 mg of innovation. This omission could be (Singh et al., 2013; Singh & Singh, 2008; explained by the different names for the Kumar & Singh, 2020). same or related product produced in the different countries with research published - Granular or powder Jaggery(Panela) in the local languages, mainly in Spanish The process of making granular Jaggery and Japanese. These publications sometime (Panela) is similar up to concentration. The lack the English abstracts therefore concentrating slurry is rubbed with wooden contributing to a lack of awareness and an scrapper, for formation of grains. The image problem (Maria, 2013). granular Jaggery (Panela) is then cooled and sieved. It is yellow to golden brown in color - Types of Panela and 3 mm sized crystals are found to be The Panela is produced in three forms: better for quality granular Jaggery (Panela). liquid, solid, and granular, which are Raising of pH of cane juice with lime, up to described subsequently in detail. 6.0-6.2, and striking point temperature of 120oC was found to yield quality granular - Liquid Jaggery (Panela) Jaggery (Panela) with high sucrose content It is that product which is obtained during of 88.6%, low moisture of 1.65%, with good concentration of purified sugarcane juice color, friability and crystallinity. Jaggery during jaggery(Panela) making, and is semi (Panela) in the form of granules (sieved to liquid like product. The quality of about 3 mm), sun dried and moisture content liquid jaggery(Panela) largely depends upon reduced to less than 2%, and packed in quality and composition of cane juice, type polyester bags or polyethylene of clarificants used, and striking temperature bottles, can be stored for longer time (more at which concentrating juice is collected. For than 2 years), even during monsoon period quality liquid jaggery(Panela), the juice with little changes in quality. The caloric concentrate is removed from boiling pan, value of Jaggery (Panela) is the same when when it reaches striking point temperature of compared with solid Jaggery (Panela). The 1030C-1060C, depending upon the variety composition per 100 g of granular Jaggery and agroclimatic zone. In order to avoid (Panela) is 80-90 g sucrose, 5-9 g reducing crystallization and to make liquid sugar, 0.4 g , 0.1 g , 9 mg jaggery(Panela) attractive in color, citric calcium,4 mg phosphorous, and 12 mg iron acid is added at 0.04% (400 mg/kg of liquid (Kumar & Singh, 2020). jaggery), whereas to improve the shelf life of liquid jaggery(Panela) without deterioration - Solid Jaggery (Panela) (cube shape) in quality, potassium metabisulphite at 0.1% The filtered cane juice was pumped into (1 g/kg of liquid jiggery (Panela)), or open pans kept on triple pan furnace, and benzoicacid at 0.5% (5 g/kg of liquid heated with the bagasse as fuel. The juice jaggery(Panela)), is added. Liquid jiggery was clarified with herbal clarificant (deola (Panela) is then allowed to settle for period extract at 45 g/100 kg juice), to make light of 8-10 days at ambient conditions. Later colored Jaggery (Panela) by eliminating after filtration, it is properly packaged in impurities in suspension, colloidal and sterilized bottles. Chemical composition of coloring compounds by accumulation. The typical liquid jiggery (Panela) could be: juice was then boiled and concentrated to water 30%-36%, sucrose 40%-60%, invert make Jaggery (Panela) in desired shape and sugar 15%-25%, calcium 0.30%, iron 8.5-10 size. Mandal et al. studied the effect of mg/100 mg, 05/100 mg, protein common packing materials on keeping

39 S. Kouhestani & M. Honarvar quality of sugarcane Jaggery (Panela) during E (11.30 mg) per 100 g of Jaggery (Panela) monsoon season. In their studies, it was have been reported (Kumar & Singh, 2020). revealed that the best packing material for storing Gur during monsoon season was heat - Minerals sealed low-density polyethylene (LDPE) It is rich in important minerals (namely, packet of 150 gauge followed by glass jars. calcium: 40-100 mg, magnesium: 70-90 mg, LDPE packets prevented moisture ingress, potassium: 1056 mg, phosphorus: 20-90 mg, fall in pH and inversion of sucrose in the sodium: 19-30 mg, iron: 10-13 mg, stored Gur to the maximum extent (Kumar manganese: 0.2-0.5 mg, : 0.2-0.4 mg, & Singh, 2020). copper: 0.1-0.9 mg, and chloride: 5.3 mg per 100 g of Jaggery (Panela)) (Kumar & Singh, - Nutritional Components & Properties 2020). Jaggery (Panela) is far complex than sugar, as it is made up of longer chains of - Antioxidant sucrose. Hence, it is digested slower than The first reference found on antioxidants sugar and releases energy slowly and not in sugarcane and its products is a 1981 paper spontaneously. This provides energy for a in Japanese by Yamaguchi and Yamada longer time and is not harmful for the body. reporting antioxidant effects in kokuto, the Panela is known to produce heat and give Okinawan NCS. instant energy to a human body. Jaggery also The origin of the phenolic compounds in gathers a considerable amount of ferrous NCS is its presence in the leaves, stalks and salts (iron) during its preparation, as it is juice of the sugarcane both in free or prepared in iron vessels. Jaggery (Panela) bonded forms, as well as in the also contains traces of salts which manufacturing process of sugarcane juice are very beneficial for the body. Mineral and NCS (Jaffe´, 2015). salts present in Jaggery (Panela) come from the sugarcane juice where it is absorbed - Health & Medicinal benefits from the soil (Kumar & Singh, 2020). In order to be considered ‘‘healthy’’ by the FDA a food must not only meet the - Proximate composition criteria of not exceeding predefined levels of The color of jaggery varies from golden total fat, saturated fat, cholesterol and brown to dark brown and it contains 50% sodium, but also provide 10% or more of the sucrose, 20% invert sugar, 20% moisture, DRV of protein, fiber, vitamin A, , and the remainder is insoluble matter such as calcium or iron. In this sense, NCS is ash, protein, and bagasse fines (Kumar & healthy as it does not exceed the above 200 Singh, 2020). levels and provides more than 10% of daily iron requirements (Jaffe´, 2015). - Vitamins Sugarcane contains various phytochemicals Eight vitamins are reported in total. There including phenolic compounds, plant sterols, are solid data for the presence of thiamin, and policosanols. Phenols help in the natural riboflavin, niacin, vitamin B5, B6. The data defense of against pests and diseases, for vitamin A, folic acid, vitamin C and while plant sterols and policosanols are the vitamin D are contradictory and there are components of wax and plant oils. The insufficient data on vitamin E and K. (Jaffe´, phytochemicals have gained increased interest 2015) Vitamins namely; A (3.8 mg), due to their antioxidant activity, cholesterol- B1(0.01 mg), B2 (0.06 mg), B5 (0.01 mg), lowering properties, and other potential health B6 (0.01 mg), C (7.00 mg), D (6.50 mg) and benefits. Furthermore, Jaggery (Panela) is very

40 J. FBT, IAU, Vol. 11, No. 1, 35-42, 2021 good as a cleansing agent. It cleans lungs, Properties of Juices and during Non- stomach, intestines, esophagus, and respiratory centrifugal Sugar Cane (Jaggery) Production. Food tracts. Those who face dust in their day-to-day and Bioproducts Processing, 121, 76-90. life are highly recommended to take a daily Anon. (2016). Food and Agriculture dose of Jaggery (Panela). Organization Corporate Statistical Database (FAOSTAT). Accessed Nov. 2018. FAO — Food The strongest evidence for a health effect of and Agricultural Organization of the United NCS to date is the increased formation of Nations. http://www.fao.org/faostat/es/#home. hemoglobin and red blood cells caused by its Anon. (2009). Colombian technical standard iron content, reported in humans by at least 1311. Colombian Institute of Technical Standards two papers. The cause and effect relationship and Certification (ICONTEC). between iron consumption and hemoglobin Anon. (2014). EFSA (European Food Safety and red blood cells increase has been accepted Agency). Scientific opinion on the substantiation of a by the European Food Safety Agency and health claim related to iron and contribution to therefore claims in this sense are permitted in normal formation of hemoglobin and red blood cells pursuant. European Food Safety Agency, 12, 3756. Europe (Anon, 2014; Jaffe´, 2015). The Anon. (2018). Ministry of Agriculture and statistically significant increase in hemoglobin Rural Development In (MinAgricultura). in preschool children after consumption of a Agroindustrial Chain of Panela. NCS fortified beverage has been demonstrated Anon. (2018). Food and Agriculture Organization by a Brazilian group leading them to propose Corporate Statistical Database (FAOSTAT). Detailed to consider NCS a food fortificant (Jaffe´, Matrix. FAO - Food and Agricultural 2015). Organization of the . http://www.fao.org/faostat/en/#search/Sugar%20n Conclusion on-centrifugal. The aim to this review was to identify and Anon. (2018). INVIMA (National Institute of facilitate the use of the available analytical Drug and Foods Vigilance). Informe de resultados del plan nacional sobsectorial de vigilancia y data of acceptable quality on the nutritional, control de acrilamida en alimentos procesados functional and technological properties of durante los anos. Gobierno de Colombia. NCS by focusing on its contents of minerals, https://www.invima.gov.co/images/pdf/INFORMES vitamins, antioxidants and other potentially ALIMENTOS/INFORME-ACRILAMIDA.pdf. relevant components that was emphasized the Asikin, Y., Kamiya, A., Mizu, M., Takara, K., sugarcane juice used for manufacturing Tamaki, H. & Wada, K. (2014). Changes in the Panela/jaggery with various nutrients and physicochemical characteristics, including flavor beneficial health effects when compared with components and maillard reaction products, of and other sweeteners. non-centrifugal cane during storage. Nevertheless, the variability observed in the Food Chemistry, 149, 170–177. acrylamide and other heat-induced compounds Asikin, Y., Hirose, N., Tamaki, H., Ito, S., Oku, H. & Wada, K. (2016). Effects of different drying– as well as physicochemical and antioxidant solidification processes on physical properties, parameters in panela point out the elaboration volatile fraction, and antioxidant activity of non- of this product is poorly standardized and centrifugal cane brown sugar. LWT - Food Science linked to an artisanal elaboration. and Technology, 66, 340–347. All in all, the recognition of NCS as a Asikin, Y., Takahara, W., Takahashi, M., Hirose, promising functional food will be advanced, N., Ito, S. & Wada, K. (2017). Compositional and hopefully there will be increasing research to electronic discrimination analyses of taste and extend its application in food industry. aroma profiles of non-centrifugal cane brown sugars. Food Analytical Methods, 10, 1844–1856. References Capuano, E. & Fogliano, V. (2011). Alarcóna, A., Orjuela, A., Narváeza, P. & Acrylamide and 5 hydroxy methyl furfural (HMF):

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