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Production Process Effect on Mexican Agave Syrups Quality: A Preliminary Study

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  • Maldonado-Guevara, Blanca
  • Martín del Campo, Sandra
  • Cardador-Martínez, Anaberta

Abstract

In this work, the quality parameters of commercial agave syrups produced in five different Mexican states and with different production process were evaluated. Regulated parameters (pH, Moisture, Ashes, and 5-(hydroxymethyl) furfural), as well as color and aw, were measured on 25 agave syrups, including traditional samples as controls. Traditional and semi-industrial syrups were samples obtained by thermal hydrolysis. Additionally, the semi-industrial process included control of process variables such as pH, °Bx, and temperature. The industrial process is technified. The agave syrups ranged from 70-76 °Bx, pH ranged from 3.2-6.7, and moisture from 20.2-28.6%. The aw values shown a wide variation as well as L* a* and b* color parameters. Some of those parameters shown significant differences in ANOVA analysis; however, most of the samples complied with the norm. General Discriminant Analysis (GDA) made it possible to discriminate between production process by using pH, % Ash, b*, 5-(hydroxymethyl)furfural and a* parameters. Further analysis of a wide range of syrups and the inclusion of non-regulated compounds such as volatile compounds and carbohydrates are needed to get more information for a deeper characterization of agave syrups.

Suggested Citation

  • Maldonado-Guevara, Blanca & Martín del Campo, Sandra & Cardador-Martínez, Anaberta, 2018. "Production Process Effect on Mexican Agave Syrups Quality: A Preliminary Study," Journal of Food Research, Canadian Center of Science and Education, vol. 7(3).
    • Handle: RePEc:ags:aesjfr:405500
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