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Preservation of Sugarcane Juice Using Hurdle Technology

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Abstract

Sugarcane juice was subjected following treatments viz. pasteurization at 80ºC for 10 min + chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%); pasteurization at 80ºC for 10 min + chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%) + sterilization at 80ºC for 20 min. All the samples were packed in glass bottles, polyethylene Tetrapthelate (PET) bottles and low density polyethylene pouches (LDPE) and then irradiated at 0.25, 0.5 and 1.0 kGy and stored for 90 days at room and low temperature. Non-irradiated samples were taken as control. On treatment moisture content, ascorbic acid, viable bacterial count and viable yeast and mold count were decreased significantly (P > 0.05) where as no significant effect was observed on reducing and total sugars in cane juice. Among the three packaging material used glass and PET was found to be at par in increasing the shelf life of sugarcane juice in comparison to LDPE pouches. On storage, ascorbic acid and total sugars were decreased significantly (P > 0.05). Moisture content, viable bacterial count and viable yeast mold count were increased on storage. Irradiation and packaging material statistically showed no significant differences on organoleptic properties of juice but storage showed changes in sensory scores. Among all the treatments pasteurization at 80ºC for 10 min + chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%) + sterilization at 80ºC for 20 min was found to be best in maintain the shelf life of juice up to 60 days at room temperature and 90 days at low temperature with 1.0 kGy irradiation doses. Among glass bottles, PET bottles and LDPE pouches, glass and PET were found to be best in maintaining the quality of juice.

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Authors and Affiliations

  1. S-2/203, Old Mahavir Nagar, Tilak Nagar, New Delhi, 110018, India

    Sneh Sankhla

  2. Department of Foods and Nutrition, Acharya N.G.Ranga Agricultural University, College of Home Science, Saifabad, Hyderabad, India

    Anurag Chaturvedi

  3. Department of Foods and Nutrition. Post Graduate and Research Centre, Acharya N. G. Ranga Agricultural University, Rajendranagar, Hyderabad, India

    Aparna Kuna

  4. Department of Microbiology, College of Veterinary Science, Rajendranagar, Hyderabad, India

    K. Dhanlakshmi

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  1. Sneh Sankhla
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  2. Anurag Chaturvedi
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  3. Aparna Kuna
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  4. K. Dhanlakshmi
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Correspondence to Sneh Sankhla.

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Sankhla, S., Chaturvedi, A., Kuna, A. et al. Preservation of Sugarcane Juice Using Hurdle Technology. Sugar Tech 14, 26–39 (2012). https://doi.org/10.1007/s12355-011-0127-8

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