Processing temperature effect on the chemical content of concentrated aguamiel syrups obtained from two different Agave species
2020
González-Montemayor, Ángela-Mariela | Flores-Gallegos, Adriana C. | Serrato-Villegas, Lilia E. | Ruelas-Chacón, Xóchitl | López, Mercedes G. | Rodríguez-Herrera, Raúl
Mexico has an enormous diversity of Agave species. The agave sap (called aguamiel) is concentrated to obtain a syrup. In this study, the aguamiel was obtained from two different Agave species: A. salmiana and A. atrovirens, then it was concentrated using four different temperature treatments (70 °C, 80 °C, 90 °C, and 95 °C). During thermal processing, the chemical, proximal, and sweetness analyses were determined. The temperature affected the color, samples treated at 70 °C and 80 °C were the darkest. The pH of the syrups was acidic (4.15 to 5.47). The moisture of the samples remains constant (ca. 40%). The fat value in the samples was under 1.3%, and the fiber was not detected in any of the samples. The A. salmiana syrup had the highest ash content (8%), A. atrovirens contain 50% less. In protein content, A. atrovirens syrups presented 8.5% and A. salmiana nearly 3%. The 5-hydroxymethyl-furfural was not affected by any of the used temperatures. A. atrovirens syrups contained more glucose (ca. 23%). The temperature affected the sucrose content; it was higher at 70 °C. The samples revealed the content of fructooligosaccharides, such as 1-kestose, 1-nystose, and 1-fructofuranosyl nystose. 1-nystose was detected only in A. salmiana syrups. The food analysis of these syrups was essential to understand the effect of the Agave species and temperature treatments used during the production of agave syrup.
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