Análises físico-químicas de rapaduras produzidas em Areia – PB.

Abstract

Rapadura is a food rich in sugar, usually produced in the context of family farming, whose raw material is sugar cane. The product is mainly consumed in the northeast region of Brazil, where its production is centralized, becoming a relevant source of income for small producers since production does not require sophisticated equipments. There are reports of adulteration and contamination in rapadura sold in Brazil. Additionally, regulations and quality criteria are still

very scarce in the country. Considering that, the present work aims to carry out physical- chemical analysesto assess the quality of rapadura produced in Areia city, Paraíba. The research

was carried out by means of physico-chemical analyses such as pH, humidity, insoluble solids, ash content, reducing sugar content, non-reducing sugar content and detection of sulfites, following the methodology of the Instituto Adolfo Lutz. For all samples, the presence of sulfites was detected, which suggests adulteration or contamination with refined sugar. The contents of insoluble solids point to the existence of contamination during the production of the analysed rapaduras. The other parameters analysed were in accordance with Brazilian law. At the end of the work, it was possible to highlight the need for greater inspection and a more updated, clear and detailed regulation on the relevant parameters to be controlled during the production of rapadura.