Effect of Pretreatments on Physico-Chemical Characteristics of Sugarcane Juice

Abstract

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 presterilized 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.

Application of high‐pressure processing for extending the shelf life of sugarcane juice under refrigerated conditions

“…The thermal processing of SJ was accomplished at 90°C/5 min in a batch model, thermostatically controlled autoclave (Model: RIC989, Make: Reico Equipment and Instrument Pvt. Ltd., India)(Karmakar et al., 2011). The processing time was recorded using a J‐type thermocouple from the time when the center of the sample attained the target temperature.…”

“…A brief overview of the different processing technologies investigated over the last decade for the shelf life extension of sugarcane juice has been tabulated in Table 1. However, the adoption of thermal processing to improve shelf‐life of SJ resulted in the loss of heat‐sensitive nutrients while imparting jiggery flavor with darkening of color, which was not accepted by consumers (Karmakar et al., 2011).…”

Low-density polyethylene based nanocomposite packaging films for the preservation of sugarcane juice

“…Moreover, it is recommended by Indian traditional system of medicine for curing fever, jaundice and urinary disorders. The major problem faced by SJ is its perishability due to the microbial attack on its sugar content (Karmakar et al 2011). Different methods such as pasteurization, refrigeration, clarification with herbals, freezing, chemical preservation by using preservatives and packaging were employed to preserve the juice but the resultant product is deviated from the original attributes with respect to colour, taste and expensive process (Kohinoor Begum et al 2015).…”

Scale Up of Sugarcane Vinegar Production by Recycling of Successive Fermentation Batches and its Organoleptic Evaluation

“…Until now, no work has been carried out regarding the ascorbic acid content in the vinegars although references on sugarcane juice (470 mg/100 mL, Karmarkar et al . ; 1.50 mg/100 mL, Phanikumar ) are available. Also, the ascorbic acid content was analyzed for all treatments and was best obtained in the treatment of shaking at 75 rpm along with supplements i.e., 108.49 ± 1.11.…”