Talk:Panela

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Mid	This article has been rated as Mid-importance on the project's importance scale.

Food and drink Mid‑importance

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Assessment comment[edit]

The comment(s) below were originally left at Talk:Panela/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Brief discussion of what it is, needs graphics and maybe some external sources. Hwonder talk contribs 11:52, 5 March 2007 (UTC)[reply]

Last edited at 11:52, 5 March 2007 (UTC). Substituted at 02:13, 30 April 2016 (UTC)

Merger proposal[edit]

This article discusses aguapanela, which is the same thing as Papelón con limón. I propose merging the information in those two to into a section of this article. I'm new to editing and I'm not sure if that's how this works or not, so I appreciate any feedback about it. Thanks. -KathrynJZ (talk) 05:45, 30 November 2019 (UTC)[reply]

Repeated inclusion of fanciful tale[edit]

The following unsourced and ludicrous statement has been placed into the article intro since at least June 2016:

"'In Australia . . . [removed main part of statement to avoid magnifying it] . . . due to its brown colour, dusty texture and dirt-like taste.'"

Despite many, many excisions of this statement since, it is regularly re-entered. The latest reversion was today. Can anything be done to prevent the perpetuation of this apparent hoax, (which appears to be someone's - or perhaps many someones' - long-term project)?--122.105.187.37 (talk) 09:33, 8 September 2020 (UTC)--122.105.187.37 (talk) 22:43, 8 September 2020 (UTC)[reply]

I agree with you that this page has seen prolonged and slow-burn vandalism over some years, with the same hoax information being repeatedly added. I see you had to remove it again today (23 September), and report the issue to the Teahouse. This page has now been given 6 months page protection, which means, unfortunately, that no unregistered user (IP editor) can currently edit it. If the problem then recurs, feel free to either request further protection at WP:RFPP, or report the IP editor at WP:AIV (stating clearly that this is repeated vandalism from an editor using multiple IPs.) Nick Moyes (talk) 11:34, 23 September 2020 (UTC)[reply]

Some sources[edit]

Just parking here for the moment, these articles I came across - for use in this article when I get time:

Food Chem 2021^[1]
Foods 2021 - check this journal's bona fides^[2]
Food Chem 2017^[3]

49.177.30.125 (talk) 13:20, 28 July 2021 (UTC)[reply]

References

^ Liu, Jie; Wan, Peng; Xie, Caifeng; Chen, De-Wei (May 2021). "Key aroma-active compounds in brown sugar and their influence on sweetness". Food Chemistry. 345: 128826. doi:10.1016/j.foodchem.2020.128826. ISSN 0308-8146. Retrieved 28 July 2021. Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography mass spectrometry (GCMS) was used to study the volatile fraction of brown sugar. To further determine the aroma-active compounds in brown sugar, gas chromatography
^ Ge, Yanjing; Li, Kai; Xie, Caifeng; Xu, Yongshi; Shi, Changrong; Hang, Fangxue; Doherty, William O. S. (5 July 2021). "Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar". Foods. 10 (7): 1561. doi:10.3390/foods10071561. Retrieved 28 July 2021.{{cite journal}}: CS1 maint: unflagged free DOI (link)
^ García, Juliana María; Narváez, Paulo César; Heredia, Francisco José; Orjuela, Álvaro; Osorio, Coralia (August 2017). "Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar (" panela ") beverage". Food Chemistry. 228: 7–13. doi:10.1016/j.foodchem.2017.01.134. PMID 28317778. Retrieved 28 July 2021.

Reversion of unsourced material including suspected copyvio[edit]

Hi Safari web I am wondering why you undid the reversion I made here. I did it for a good reason. Of course, you are not required to agree with me, or go along with it, but some kind of reason would be a basic courtesy. I would very much appreciate an explanation, in lieu of the edit summary. Many thanks. 49.177.69.7 (talk) 09:01, 19 August 2021 (UTC)[reply]

"Only trace amounts" of vitamins and minerals?[edit]

The package of the commonly sold brand of panela claims that a mere 5g provides: 4% of the "Daily Values" of calcium, 6% for zinc, 8% for magnesium, and 25% for manganese.

This is not very plausible and one notices that "Daily Values" are not defined or explained. However, it would be good if an encyclopedia set the record straight instead of merely providing the predictable "it's still sugar" quote. 67.243.220.61 (talk) 03:48, 2 July 2023 (UTC)[reply]

[1] Liu, Jie; Wan, Peng; Xie, Caifeng; Chen, De-Wei (May 2021). "Key aroma-active compounds in brown sugar and their influence on sweetness". Food Chemistry. 345: 128826. doi:10.1016/j.foodchem.2020.128826. ISSN 0308-8146. Retrieved 28 July 2021. Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography mass spectrometry (GCMS) was used to study the volatile fraction of brown sugar. To further determine the aroma-active compounds in brown sugar, gas chromatography

[2] Ge, Yanjing; Li, Kai; Xie, Caifeng; Xu, Yongshi; Shi, Changrong; Hang, Fangxue; Doherty, William O. S. (5 July 2021). "Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar". Foods. 10 (7): 1561. doi:10.3390/foods10071561. Retrieved 28 July 2021.{{cite journal}}: CS1 maint: unflagged free DOI (link)

[3] García, Juliana María; Narváez, Paulo César; Heredia, Francisco José; Orjuela, Álvaro; Osorio, Coralia (August 2017). "Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar (" panela ") beverage". Food Chemistry. 228: 7–13. doi:10.1016/j.foodchem.2017.01.134. PMID 28317778. Retrieved 28 July 2021.

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