Effect of Thermo Chemical Processing on Storability of Sugarcane Juice

Effect of Thermo Chemical Processing on Storability of Sugarcane Juice



Bonny Mathew, Mini.V., Jessy M. Kuriakose, Shajan V.R., Jayakumar G.



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. 



10.22161/ijeab/1.3.32



http://ijeab.com/upload_document/issue_files/32%20IJEAB-OCT-2016-18-Effect%20of%20Thermo%20Chemical%20Processing%20on%20Storability%20of%20Sugarcane%20Juice.pdf



http://ijeab.com/submit-paper/

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