Sugarcane juice is composed by 75 to 82% of water and 18 to 25% of soluble solids, which are constituted by sucrose, glucose, fructose, and lower amounts of amino acids, acids, waxes, fats, pigments, and inorganic salts. Due to its nutritional properties, sugarcane juice has shown potential to fulfill athletes' energy needs. The aim of this work was to obtain sugarcane juice powder using freeze drying, perform the physicochemical characterization of the raw material and the powder obtained and to determine the powder solubility. The sugarcane juice in natura showed average soluble solid content of 17.71º Brix and ratio of 46.83; its average contents of calcium and magnesium were 33.94mg.100mL -1 and 10.82mg.100mL -1 , respectively. The powder showed good solubility and satisfied the legislation requirements with respect to moisture. The water activity obtained (0.49) allowed inhibition of bacterial growth and significant reduction of chemical and enzymatic reactions, contributing to extend the shelf life of products.

Sugarcane is a widely consumed product, giving rise to different products, including sugar, sugarcane juice, and alcohol. The sugarcane juice consists of 81 % water, 15 % sucrose and 1.05 % reducing sugars, being highly perishable, mainly due to its high sugar concentration, high water activity, and low acidity. The present study aimed to evaluate the effect of experimental design (central composite design-CCD) using various pasteurization time-temperature conditions of sugarcane juice packaged in glass bottles, throughout 45 days of storage at 20 ºC. A significant (p ≤ 0.05) effect was observed for the interaction time and temperature concerning the variables pH, total reducing sugars, and total soluble sugars, with calculated F higher than tabulated F, thus allowing constructing a response surface model, which showed that higher temperature and shorter time led to an increase in soluble solids contents. For all treatments, no molds and yeasts, and mesophilic bacteria growth were observed up to 15 days of storage at 20 ºC. However, at 30 and 45 days of storage, the growth of molds and yeasts and mesophilic bacteria was observed, with a significant difference between the treatments (p ≤ 0.05) at 45 days of storage, while the pasteurization condition at the central point (80 ºC and 15 minutes) exhibited lower microbial counts. the product, contributing with the elimination and inactivation of pathogenic microorganisms, and preserving the product at room temperature for a few days. Studies are required to ensure the efficiency of the process, including the evaluation of the product under refrigerated storage, as well as the sensory evaluation as an alternative to prove the effectiveness of the treatment.

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The development of healthier and tasty chocolate cakes with substitution of traditional ingredients by functional ingredients is still a challenge for the food industry. The aim of this study was to evaluate the physicochemical and sensory characteristics of chocolate cakes made with two different concentrations of green banana flour (GBF) + wheat flour (WF) and hydrated chia + fat, sugar, cocoa powder and eggs by using the Plackett-Burman experimental design (PB12). It was observed that a decrease in WF, GBF and sugar resulted in an increase of water activity, volume and adhesion force. Moreover, an increase in WF, GBF, egg, chia, and sugar resulted in an increase on firmness, elasticity and crust colour. The scanning electron microscopy showed a porous and weak structure for formulations with GBF and chia seeds. The highest scores for the overall acceptability were found for formulations with 75% of GBF in replacement of WF and 50% of chia seeds as fat substitution agent associated with low levels of eggs, sugar and cocoa powder. These results indicate the potential use of chia seeds and GBF in combination to manufacture healthier chocolate cakes.