Effect of Thermo Chemical Processing on Storability of Sugarcane Juice

DOI: 10.22161/ijeab/1.3.32

Keyword: Sugarcane juice, Microwave pasteurization, shelf life, sensory evaluation.

Abstract: A study has been undertaken at Agricultural Research Station, Thiruvalla with an objective to study the effect of thermo chemical processing on storability of sugarcane juice to develop a protocol for preservation of sugarcane juice. Fresh sugarcane juice was subjected to ten different treatments. Juice under different treatments was analyzed before preservation and after preservation. The scores for sensory qualities (colour, taste, smell and overall acceptability) reduced significantly with the advancement of storage. Change in physico- chemical characteristics (pH, TSS, titratable acidity and Brix: acid ratio) also followed the same decreasing trend during storage period. The treatment T5 recorded the highest scores in sensory evaluation and it recorded the highest Brix: acid ratio after the storage period, indicating better consumer acceptability. The results revealed that good quality beverage from sugarcane juice with satisfactory storage stability of 30 days at refrigeration could be prepared by adding 0.5ml lime juice, 0.2ml ginger extract and 125 ppm of sodium meta bisulphite per 100 ml of sugarcane juice and microwave pasteurization of the treated juice for one minute. This protocol for preservation of sugarcane juice with microwave pasteurization and preservatives will be very useful for commercial preservation of sugarcane juice.

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Bonny Mathew, Mini.V., Jessy M. Kuriakose, Shajan V.R., Jayakumar G. et al."Effect of Thermo Chemical Processing on Storability of Sugarcane Juice". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 1, no. 3, 2016, pp.526-530 AI Publications doi:10.22161/ijeab/1.3.32

Bonny Mathew, Mini.V., Jessy M. Kuriakose, Shajan V.R., Jayakumar G., P.(2016).Effect of Thermo Chemical Processing on Storability of Sugarcane Juice. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).1(3), 526-530.10.22161/ijeab/1.3.32

Bonny Mathew, Mini.V., Jessy M. Kuriakose, Shajan V.R., Jayakumar G., P.(2016).Effect of Thermo Chemical Processing on Storability of Sugarcane Juice. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).1(3), pp.526-530.

Bonny Mathew, Mini.V., Jessy M. Kuriakose, Shajan V.R., Jayakumar G.. 2016."Effect of Thermo Chemical Processing on Storability of Sugarcane Juice". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).1(3):526-530.Doi:10.22161/ijeab/1.3.32

Bonny Mathew, Mini.V., Jessy M. Kuriakose, Shajan V.R., Jayakumar G.."Effect of Thermo Chemical Processing on Storability of Sugarcane Juice", International Journal of Environment Agriculture and Biotechnology,vol.1,no. 3, pp.526-530,2016.

@article { bonnymathew2016effect,
title={Effect of Thermo Chemical Processing on Storability of Sugarcane Juice},
author={Bonny Mathew, Mini.V., Jessy M. Kuriakose, Shajan V.R., Jayakumar G. , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={1},
year= {2016} ,
}