Caracterização físico-química e sensorial de melados comerciais de cana de açúcar

  • Carolina Medeiros Vicentini-Polette Universidade de São Paulo - USP
  • Jhéssica Samara Abreu Holsbach Belé
  • Maria Teresa Mendes Ribeiro Borges
  • Marta Helena Fillet Spoto
  • Marta Regina Verruma-Bernardi


The aim of this study was to obtain information about the physicochemical and sensorial characteristics of sugarcane syrup. Fifteen brands were evaluated for pH, acidity, soluble solids, viscosity, moisture, total solids, reducing sugars, ashes and instrumental color. Five brands were evaluated for sensory characteristics, preference and purchase intention. The physicochemical and sensorial data were evaluated by Variance Analysis and Tukey's test (p≤0.05) and Friedman test (p≤0.05), respectively. Results showed the following average values 4.7 for pH; 0.70% total acidity; 78.7 ° Brix for soluble solids; 116 St of viscosity; 18.1% moisture content and 81.9% total solids; 38.0% reducing sugars; 1.6% ash; and L* a* b* colors, respectively, 21.0, 1.2 and 2.4. The sensorial viscosity corroborated the instrumental viscosity and the soluble solids content. There was no differentiation for the sweet taste. The samples with the highest purchase intention and preference were the darkest sensorially, very viscous in appearance, and low or moderate texture viscosity. There is a wide variation between the physicochemical parameters of sugarcane syrup, not necessarily implying a technological quality problem, and it is suggested the revision of the range values stipulated in the legislation.