QUALIDADE FÍSICO-QUÍMICA E MICROBIOLÓGICA DE RAPADURAS PRODUZIDAS NO BRASIL: UMA REVISÃO

Abstract

Rapadura is a solid product, with a sweet taste, obtained by the heating and evaporation of sugarcane juice, its main raw material. The product, made from sugar mill honey, originates from the sugar crust attached to the walls of the big work pans, scraped off and shaped like bricks. Sugarcane, which was once the main product of Paraíba, and its mills, came from Cabo Verde and was initially planted in the captaincy of Ilhéus. In family farming, the production of brown sugar is sometimes an important source of income. In the production process, the residue is sugar cane bagasse with a strong impact on the Brazilian agroindustry. The main objective of this study was to carry out a literature review about studies that produced physicochemical and microbiological analyses of brown sugars produced in Brazil, using five studies produced between 2015 and 2020. The laws used as a reference for this study were: for physicochemical analyzes the CNNPA no 12 of March 30, 1978 and for microbiological analysis was the resolution RDC no 12, of January 2, 2001. All studyes had their values within the established legislation.