Effect of Pretreatments on Physico-Chemical Characteristics of Sugarcane Juice
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Sugarcane juice was collected from the local vendor and its physico-chemical properties like pH, brix, acidity, vitamin C and microbial count were measured by standard methods. Sugarcane juice beverage samples were prepared by pasteurizing the juice at different temperatures. Pasteurization were done of eight conical flasks which contain 100 ml of sugarcane juice per flask at different temperatures viz. 80, 85, 90, 95°C for 2 min. Samples of sugarcane juice were stored at 25 and 4°C in pre-sterilized glass bottles and analyzed vitamin C and microbiological attributes at every 2 days interval for 25 days. The vitamin C decreased, whereas, microbial count increased significantly (P < 0.01) during storage. The changes in different attributes were significantly (P < 0.01) higher at 25°C as compared to 4°C. Sugarcane juice pasteurized at 90°C for 2 min and stored at 4°C was shown the best result so again pasteurization was done of sugarcane juice at 90°C for 30 s, 1 min, 2 min, 5 min and stored at 4°C and analyzed for physico-chemical properties like pH, brix, acidity, vitamin C and microbiological attributes at every 2 days interval for 25 days. The pH and vitamin C decreased, whereas, titratable acidity and microbial count increased significantly (P < 0.01) during storage. The best result was obtained from the juice which was pasteurized at 90°C for 5 min and stored at 4°C, after 25 days the vitamin C 4.7 mg/ml, microbial content 50/1 ml, brix 10, acidity 0.072 mol/l, pH 4. An acceptable quality beverage of sugarcane juice with satisfactory storage stability for 25 days at 4°C could be prepared.
KeywordsSugarcane juice Pasteurization pH Brix Acidity Vitamin C Microbial count
I sincerely wish to extend my gratitude towards all the professors and staffs of the Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata, India without whom this work might not been possible.
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