Journal of Food Biosciences and Technology, Islamic Azad University, Science and Research Branch, Vol. 11, No. 1, 35-42, 2021 An Overview on Panela 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: Sugarcane being a rich source of nutrients containing, phytocompounds, unique taste and aroma, where unrefined sugars (e.g. Panela) is produced from it. Panela is non-centrifugal cane sugar (NCS), a high carbohydrate-content food obtained by evaporation of water in sugarcane juice and is known by different name such as jaggery (South Asia), kokuto (Japan), Hakura (Srilanka), rapadura (Brazil), Gur/Desi (Pakistan) 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 Agriculture 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, muscovado, piloncillo, components such as phytochemicals, vitamins, 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 (Saccharum Oficinarum), mainly to the retention of a large amount of without centrifuging, maintaining its phenolic and flavonoids compounds of sugar constituent elements as sucrose, invert suger, fructose, glucose 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- bagasse 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 citric acid 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). 36 J. FBT, IAU, Vol. 11, No. 1, 35-42, 2021 - 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 coffee (100–1900 mg/kg), dried fruit (25– high temperature causes hot spots, it leads to 2900 mg/kg) or vinegar balsamic (316.4– caramelization 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, milk of lime and commodity in the world, with a larger polymer flocculant are added to remove production in the America (54.1%), impurities.