Effect of Thermo Chemical Processing on Storability of Sugarcane Juice

Mathew, Bonny; Mini, V.; Kuriakose, Jessy M.; Shajan, V R; Jayakumar, Gladstone Christopher

doi:10.22161/ijeab/1.3.32

Cited by 4 publications

(2 citation statements)

References 3 publications

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“…The result from this study showed that during storage of carrot juice at different temperatures, there was a reduction in total soluble solids (TSS). It could be attributed to the activities of microorganisms that break down sugar in the juices and become acids 42 . In a related study, Kapoor and Aggarwal 40 reported that TSS of tightly corked and pasteurized carrot juice stored at room temperature for 6 months reduced from 10±0.03-9.73±0.11 °Brix.…”

Section: Discussionmentioning

confidence: 99%

Effect of Pasteurization and Storage Temperatures on the Quality of Carrot Juices

Akpaetok,

Ahaotu,

Maduka

2023

Asian J. Biol. Sci

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Background and Objective: Unstandardized preparation methods and poor storage conditions of homemade fruit and vegetable juices could impact the quality of the product. Therefore, this study seek to determine the effect of unpasteurization and room temperature storage associated with homemade carrot juice on its microbiological, physicochemical and sensorial properties. Materials and Methods: Total heterotrophic bacterial count, total fungal count, pH, titratable acidity and total soluble solids of unpasteurized and pasteurized carrot juices stored at 0°C for 5 weeks; 4 and 24°C for 5 days were monitored at intervals using standard methods. Sensory evaluation of the samples involved the use of a 9-point hedonic scale. The data obtained were subjected to statistical analysis using a One-way Analysis of Variance (ANOVA) and probability value at p<0.05 was considered to be significant. Results: Total heterotrophic bacterial count (THBC) of pasteurized carrot juice stored at 0 and 4°C was within the range of <1.0-3.66 log 10 CFU mLG 1 . The juices were within the THBC limits recommended by the International Commission on Microbiological Specifications of Food (ICMSF) and Codex Alimentarius Commission (CAC) of the Food and Agricultural Organization (FAO). The total fungal count of carrot juices stored at 4 and 24°C was <1.0 log 10 CFU mLG 1 with the exception of the unpasteurized juice stored at 24°C. During storage, the titratable acidity of the carrot juices increased from 0.3-2.8% whereas, the total soluble solids (6-23 °Brix) and pH (3.4-6.3) decreased with few exceptions. Based on sensory report, the pasteurized carrot juice stored at different temperatures was preferable than the unpasteurized juice. Conclusion: Personal and environmental hygiene, pasteurization and low temperature storage of homemade carrot juice are recommended to ensure that the products are good quality and microbiologically safe for human consumption.

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Section: Discussionmentioning

confidence: 99%

Effect of Pasteurization and Storage Temperatures on the Quality of Carrot Juices

Akpaetok,

Ahaotu,

Maduka

2023

Asian J. Biol. Sci

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“…Energiza o corpo, pois é rico em carboidratos. Ele hidrata o corpo rapidamente quando este é exposto ao calor e à atividade física (KHARE et al, 2012;MATHEW et al, 2016).…”

Section: Benefícios à Saúdeunclassified

Avaliação sensorial descritiva de caldo de cana extraído de diferentes cultivares

Bomdespacho¹

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Ao Criador por me amparar e me guiar nessa fase da vida, sei que fui muito agraciada ao preparar um cantinho que eu pudesse ter um sono reparador, serenidade e que eu pudesse me desenvolver intelectualmente. À Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP, Pirassununga-SP), e ao curso de Pós-Graduação em Engenharia de Alimentos agradeço pela oportunidade da realização deste trabalho e formação profissional. Ao meu querido Prof. Dr. Rodrigo R. Petrus, por confiar em meu trabalho, conceder oportunidade ímpar de ser sua aluna, desfrutar deste exemplo de humanidade, a preocupação demonstrada, compreensão e apoio, atuar ativamente ao meu lado, contribuindo para minha evolução intelectual. À adorável Profa. Dra. Judite L. Guimarães por dar um novo curso ao projeto todo focado em análise sensorial e por ser minha co-orientadora. Sem dúvida esta realização e aprendizado não teriam acontecido sem sua presença e orientação. À todos os membros da banca examinadora.

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Sugarcane Juice Preservation: A Critical Review of the State of the Art and Way Forward

Rathnakumar

Pandiselvam

Kothakota³

et al. 2018

Sugar Tech

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Effect of Thermo Chemical Processing on Storability of Sugarcane Juice

Abstract: Abstract-

Cited by 4 publications

References 3 publications

Effect of Pasteurization and Storage Temperatures on the Quality of Carrot Juices

Effect of Pasteurization and Storage Temperatures on the Quality of Carrot Juices

Avaliação sensorial descritiva de caldo de cana extraído de diferentes cultivares

Sugarcane Juice Preservation: A Critical Review of the State of the Art and Way Forward

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