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The rapadura pure sugarcane juice is a very nutritious food. However, adding refined sugar to cheapen and increase quantity compromises the quality of the natural product. The objective of the proposed work was to perform physicochemical and spectroscopic in the near infrared region by diffuse reflectance (NIRR) analyses associated with chemometric techniques to characterize pure rapadura and with refined sugar added. For this, 120 samples of rapadura were used, 45 pure samples and 75 with sugar added. The average values obtained for the physico-chemical parameters for the rapadura pure/with sugar, respectively, were: pH 6.3/4.8; conductivity of 1.064/0.509 mS/cm; acidity 3.31/1.24 %, reducing sugars into glucose 9.0/11.0 % and non-reducing sugars into sucrose 92/90 %. These results show that the classical methodology can distinguish between the types of rapadura investigated. In relation to the chemometric analysis of the NIRR spectra, it was possible, through the analysis of main components, to differentiate qualitatively between the types of rapadura. The SIMCA elaborated model classified the rapadura samples as pure or not with a 97.22 % success rate.

Pure Cane Rapadura and with Refined Sugar Addition: Physical-Chemical Analysis and Classification by NIRR Spectroscopy and Chemometrics