Elaboración de panela con base en caña de maíz para uso como endulzante natural en bebidas

Abstract

The main problem that emerged in this research focuses on the lack of knowledge of the alternative use that can be made of sugar cane for the production of panela, since its use is limited to animal feed. For this reason, the aim of this study was to produce panela based on sugar cane (Zea mays) that complies with the requirements of the NTE INEN 2331 standard for use as a natural sweetener in beverages. Using a quasi-experimental methodology, because it was necessary to standardise the process for obtaining panela from maize cane through the systematic analysis of the process, supported by laboratory procedures and consultation with experts in the field. In order to standardise the process, some pilot tests were carried out at laboratory level to determine the most suitable process for obtaining the panela and to ensure that it complies with the quality standards of the INEN 2131 norm for solid panela. Subsequently, the level of acceptability of the use of panela as a natural sweetener in beverages was evaluated. Through this process, the sensory characteristics of the beverages such as colour, aroma, taste and appearance were evaluated by means of surveys. As a result, the acceptance of panela water with lemon was 53%, the drink of aromatic water with lemon verbena 29% and chicha of jora 18%. In conclusion, the process for the production of sugar cane corn panela for sweetening beverages was standardised, highlighting its sensory acceptability and quality. It is recommended that care be taken during the concentration stage of the process because, if it is removed before the indicated temperature, the sugars will not crystallise and the product will therefore have been lost. Key words: <CAINE CORN>, <CANNEL>, <NATURAL SWEETENER>, <DRINKS>, <SWEETS>, <SWEETENERS>, <AGRICULTURAL>.