Structural and morphological characterization techniques to define non-centrifugal raw cane sugar styles from different sugarcane maturation stages

In this study, eight types of non-centrifugal raw cane sugar (NRCS) were produced from two sugarcane varieties at two stages of maturity. The sucrose/reducing sugar ratios (sugar index - SI) of the original juices and the possible NRCS styles, molded and granulated, were evaluated, as were the morphologies via scanning electron microscopy (SEM), sugar compositions via nuclear magnetic resonance spectroscopy (¹H NMR), and crystallinities via X-ray diffraction (XRD). Data analysis revealed that the styles of genuine NRCSs highly depend on the sugarcane maturity stage. Specifically, sugarcane juices with SI values less than 13 produced NRCSs with less than 69 % crystallinity, indicating an exclusively molded style. Thus, this research suggests that evaluating juices on the basis of the sugar index enables the prediction of the NRCS quality standard. In addition, the need for further studies to incorporate moisture as a quality parameter for NRCSs is highlighted.