Sugarcane pickles: from waste to processed food

Detalhes bibliográficos
Autor(a) principal: Costa, Sérgio Marques
Data de Publicação: 2022
Outros Autores: Souza, Ulisses Dias de, Duarte, Stephany Gonçalves, Dias, Mariane Sato Baraldo, Arana, Alba Regina de Azevedo, Uliana, Maíra Rodrigues
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/28577
Resumo: The rational use of crop residues such as sugarcane tips to produce food that may serve man still requires a lot of research. Thus, we carry out a study that used the apical part of sugarcane stem (tip), very similar to the common palm heart, in the production of a new type of palm heart, coming from an abundant crop in Brazil that faces ecological problems due to the high generation of waste. This work aimed: (a) to adapt the common palm heart pickles production method to produce sugarcane pickles from the tips; (b) to determine the best maturation stage of sugarcane to obtain the highest nutritional quality of sugarcane pickles; and (c) to analyze the nutritional composition (moisture, ash, lipids, carbohydrates, proteins) of sugarcane pickles. Since there is no particular scientific methodology for this type of pickles a methodology adapted from traditional palm heart pickles processing was tested. Based on the results obtained, the adaptation of the traditional palm heart production method was satisfactory to produce sugarcane pickles. Furthermore, sugarcane pickles with shorter maturation are nutritionally superior when compared to those that were left for longer in the field.
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spelling Sugarcane pickles: from waste to processed foodEncurtidos de caña de azúcar: de residuo a alimento procesadoPicles de cana-de-açúcar: do resíduo ao alimento processadoSaccharum officinarumProcessamento de alimentosComposição centesimalNovos alimentos.Saccharum officinarumProcesamiento de alimentosComposición centesimalNuevos alimentos.Saccharum officinarumFood processingPercent compositionNew foods.The rational use of crop residues such as sugarcane tips to produce food that may serve man still requires a lot of research. Thus, we carry out a study that used the apical part of sugarcane stem (tip), very similar to the common palm heart, in the production of a new type of palm heart, coming from an abundant crop in Brazil that faces ecological problems due to the high generation of waste. This work aimed: (a) to adapt the common palm heart pickles production method to produce sugarcane pickles from the tips; (b) to determine the best maturation stage of sugarcane to obtain the highest nutritional quality of sugarcane pickles; and (c) to analyze the nutritional composition (moisture, ash, lipids, carbohydrates, proteins) of sugarcane pickles. Since there is no particular scientific methodology for this type of pickles a methodology adapted from traditional palm heart pickles processing was tested. Based on the results obtained, the adaptation of the traditional palm heart production method was satisfactory to produce sugarcane pickles. Furthermore, sugarcane pickles with shorter maturation are nutritionally superior when compared to those that were left for longer in the field.El uso racional de los restos culturales, como las puntas de caña de azúcar, con el objetivo de producir alimentos que sirvan al ser humano, aún requiere mucha investigación. De esta manera, se intentó realizar un estudio que utilizó la parte apical del tallo de la caña de azúcar, que es muy similar al palmito común, en la producción de un nuevo tipo de palmito, proveniente de un cultivo abundante en la y que enfrenta problemas ecológicos por la alta generación de residuos. Así, los objetivos de este trabajo fueron: a) adaptación del método de producción de palmito común, para la producción de palmito a partir de la punta de la caña; b) determinar la mejor etapa de maduración de la caña de azúcar para obtener la mayor calidad de las conservas y c) analizar la composición nutricional (humedad, cenizas, lípidos, carbohidratos, proteínas) del palmito de punta de caña para comparar con el palmito común y el brote de bambú. Debido a que no existe una metodología científica específica para este tipo de palmito, se probó una metodología adaptada del procesamiento de palmitos tradicionales. En vista de los resultados obtenidos, se puede concluir que la adaptación del método tradicional de producción de palmitos al procesamiento de palmitos a punta de caña es satisfactoria; las conservas producidas a partir de caña de azúcar con un tiempo de maduración más corto son nutricionalmente superiores en comparación con las que se dejan en el campo por más tiempo.O uso racional de restos culturais, como as ponteiras da cana-de-açúcar, visando a produção de alimentos que venham servir ao ser humano, ainda requer muitas pesquisas. Dessa maneira procurou-se efetivar um estudo que utilizasse a parte apical do colmo da cana-de-açúcar, que se assemelha em muito com o palmito comum de palmeira, na produção de um novo tipo de palmito, advindo de uma cultura abundante no estado e que enfrenta problemas ecológicos devido à alta geração de resíduos. Assim, os objetivos deste trabalho foram: a) adaptação do método de produção do palmito comum, para a produção do palmito da ponteira da cana; b) determinar o melhor estágio de maturação da cana para obter a maior qualidade das conservas e c) analisar a composição nutricional (umidade, cinzas, lipídeos, carboidratos, proteínas) do palmito da ponteira da cana para compararmos com o palmito comum e o broto de bambu. Devido ao fato de não existir uma metodologia científica particular para este tipo de palmito, foi testada uma metodologia adaptada do processamento do palmito tradicional. Diante dos resultados obtidos pode-se concluir que a adaptação do método de produção do palmito tradicional para o processamento do palmito da ponteira da cana é satisfatória; as conservas produzidas a partir de cana com menor tempo de maturação apresentam-se nutricionalmente superiores quando comparadas as que foram deixadas por mais tempo o campo.Research, Society and Development2022-04-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2857710.33448/rsd-v11i6.28577Research, Society and Development; Vol. 11 No. 6; e16511628577Research, Society and Development; Vol. 11 Núm. 6; e16511628577Research, Society and Development; v. 11 n. 6; e165116285772525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/28577/25089Copyright (c) 2022 Sérgio Marques Costa; Ulisses Dias de Souza; Stephany Gonçalves Duarte; Mariane Sato Baraldo Dias; Alba Regina de Azevedo Arana; Maíra Rodrigues Ulianahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCosta, Sérgio Marques Souza, Ulisses Dias de Duarte, Stephany Gonçalves Dias, Mariane Sato BaraldoArana, Alba Regina de AzevedoUliana, Maíra Rodrigues2022-05-13T18:04:10Zoai:ojs.pkp.sfu.ca:article/28577Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:45:55.655960Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Sugarcane pickles: from waste to processed food
Encurtidos de caña de azúcar: de residuo a alimento procesado
Picles de cana-de-açúcar: do resíduo ao alimento processado
title Sugarcane pickles: from waste to processed food
spellingShingle Sugarcane pickles: from waste to processed food
Costa, Sérgio Marques
Saccharum officinarum
Processamento de alimentos
Composição centesimal
Novos alimentos.
Saccharum officinarum
Procesamiento de alimentos
Composición centesimal
Nuevos alimentos.
Saccharum officinarum
Food processing
Percent composition
New foods.
title_short Sugarcane pickles: from waste to processed food
title_full Sugarcane pickles: from waste to processed food
title_fullStr Sugarcane pickles: from waste to processed food
title_full_unstemmed Sugarcane pickles: from waste to processed food
title_sort Sugarcane pickles: from waste to processed food
author Costa, Sérgio Marques
author_facet Costa, Sérgio Marques
Souza, Ulisses Dias de
Duarte, Stephany Gonçalves
Dias, Mariane Sato Baraldo
Arana, Alba Regina de Azevedo
Uliana, Maíra Rodrigues
author_role author
author2 Souza, Ulisses Dias de
Duarte, Stephany Gonçalves
Dias, Mariane Sato Baraldo
Arana, Alba Regina de Azevedo
Uliana, Maíra Rodrigues
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Costa, Sérgio Marques
Souza, Ulisses Dias de
Duarte, Stephany Gonçalves
Dias, Mariane Sato Baraldo
Arana, Alba Regina de Azevedo
Uliana, Maíra Rodrigues
dc.subject.por.fl_str_mv Saccharum officinarum
Processamento de alimentos
Composição centesimal
Novos alimentos.
Saccharum officinarum
Procesamiento de alimentos
Composición centesimal
Nuevos alimentos.
Saccharum officinarum
Food processing
Percent composition
New foods.
topic Saccharum officinarum
Processamento de alimentos
Composição centesimal
Novos alimentos.
Saccharum officinarum
Procesamiento de alimentos
Composición centesimal
Nuevos alimentos.
Saccharum officinarum
Food processing
Percent composition
New foods.
description The rational use of crop residues such as sugarcane tips to produce food that may serve man still requires a lot of research. Thus, we carry out a study that used the apical part of sugarcane stem (tip), very similar to the common palm heart, in the production of a new type of palm heart, coming from an abundant crop in Brazil that faces ecological problems due to the high generation of waste. This work aimed: (a) to adapt the common palm heart pickles production method to produce sugarcane pickles from the tips; (b) to determine the best maturation stage of sugarcane to obtain the highest nutritional quality of sugarcane pickles; and (c) to analyze the nutritional composition (moisture, ash, lipids, carbohydrates, proteins) of sugarcane pickles. Since there is no particular scientific methodology for this type of pickles a methodology adapted from traditional palm heart pickles processing was tested. Based on the results obtained, the adaptation of the traditional palm heart production method was satisfactory to produce sugarcane pickles. Furthermore, sugarcane pickles with shorter maturation are nutritionally superior when compared to those that were left for longer in the field.
publishDate 2022
dc.date.none.fl_str_mv 2022-04-24
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/28577
10.33448/rsd-v11i6.28577
url https://rsdjournal.org/index.php/rsd/article/view/28577
identifier_str_mv 10.33448/rsd-v11i6.28577
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/28577/25089
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 6; e16511628577
Research, Society and Development; Vol. 11 Núm. 6; e16511628577
Research, Society and Development; v. 11 n. 6; e16511628577
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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