Determination of extraneous matters and physicochemical analysis in sugarcane juice marketed in the region of Sete Lagoas-MG.

Abstract

Sugarcane juice, or garapa, is a beverage obtained from the crushing of sugarcane, usually added of citrus fruit, very appreciated by Brazilian consumers and usually marketed in open markets and by street vendors. The adoption of good practices related to the processing, preparation, storage and distribution of garapa is of great importance to produce a safe product, under adequate hygienic conditions. This work aimed to quantify extraneous matter and filth in sugarcane juice marketed in Sete Lagoas-MG. Twenty-one samples were analyzed by the direct filtration method, followed by observations in a stereomicroscope and optical microscope coupled with a digital camera. Of the total samples analyzed, 61,9% presented extraneous matters indicating failures on good practice and 14,3% presented extraneous matters indicative of risks to human health. Regarding the physicochemical analyzes, it was verified that the acidity expressed in citric acid ranged from 0.05 to 0.18%, pH from 5.5 to 6.17 and the soluble solids content from 16.4 to 28.6° Brix. It can be concluded that only 23.8% of samples can be considered adequate for consumption. The main flaws detected that may explain such contamination were the exposure of sugarcane in the environment with presence of vectors, food handlers without protection for hair, as well as the contact of their clothes with the raw material and incorrect disposal of solid wastes generated during processing.