SILVA, Rodrigo F. da et al. Evaluation of the quality of brown sugars. []. , 41, 4, pp.251-260. ISSN 0871-018X.  https://doi.org/10.19084/RCA18077.

Studies which lead to a pointing that aims at defining a qualitative positioning of a certain product are necessary. In this sense, the evaluations related to the various aspects of the foods, being them of nutritional indications, physicochemical or sensory, are important tools in pointing the quality of the product. This work aimed at analyzing the quality of fifteen brands of brown sugars. Regarding moisture, all brands were inside what is reported by the literature and two brands presented A_w higher than 0.60. Four brands stayed outside the limit established by the international standard for mesophilic bacteria and two brands were not in accordance for molds and yeasts. The sugars presented sensory difference for color, humid appearance, sweet taste and grainy texture; however, for this group of consumers, these differences did not affect preference.

: moisture; preference; color.

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