Sensory and Microbial Evaluation of Microwave treated Sugarcane Juice

Pradhan, Neha; Kumar, Dilip; Singh, Priyanka; Pisalkar, P. S.

doi:10.20546/ijcmas.2020.903.153

Cited by 6 publications

(5 citation statements)

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“…Storage results contradict in a way that total plate count increased throughout storage. Pradhan et al [55] claimed that, during storage of microwave-treated sugarcane juice, enhancement in total plate count was noted.…”

Section: Resultsmentioning

confidence: 99%

Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization)

et al. 2022

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Consumer interest in food quality and safety has shifted over time, as consumers increasingly prefer minimally processed items. As a result, numerous non-thermal approaches have been implemented due to their potential to preserve the nutritional profile of products along with lengthening their storability. Microwaving, a green processing technique, volumetrically heats the product because of the interactions developed between charged ions, polar water molecules of foodstuff and the incoming electromagnetic waves. The study was mapped out to investigate the effect of microwave exposure time (60, 90 and 120 s) at fixed power (1000 W) and frequency (2450 MHz) on physicochemical properties, phytochemical constituents, antioxidant potential and microbial counts of lemon cordial stored at refrigerated temperature (4 ± 2 °C). The mentioned parameters were analyzed after an interval of 30–90 days. Statistical findings illustrated a highly significant (p ≤ 0.01) impact of microwave treatment and storage on titratable acidity, pH, total soluble solids, total phenolic contents, total flavonoids contents, antioxidant potential and total plate count. Sample microwaved for 120 s showed the highest pH values (2.45 ± 0.050), total soluble solids (56.68 ± 2.612 °B) and antioxidant activity (1212.03 ± 716.5 µg—equivalent of ascorbic acid per 100 mL of cordial); meanwhile, it exhibited the lowest total plate counts (1.75 ± 0.144 Log 10 CFU/mL). Therefore, microwaving can be suggested as a suitable alternate to traditional pasteurization techniques as well as to chemical preservatives.

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Section: Resultsmentioning

confidence: 99%

Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization)

et al. 2022

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“…During refrigerated storage, the quality attributes of ohmic heating process treated juice remained relatively stable in comparison to conventional heat treatment process treated juice. Therefore, the time efficiency of the ohmic heating renders the process applicable to food processing industries [15].…”

Section: Ohmic Heatingmentioning

confidence: 99%

“…The total soluble solids of sugarcane juice are tested by using a hand refractometer which is 18 Brix [6,14]. Some of the impurities like gums, waxes, ash, coloring substances, and soil also contribute to shortening the shelf life of juices [15]. From a commercial perspective, the deterioration of cane or juice is a major concern in the industry.…”

Section: Introductionmentioning

confidence: 99%

Approaches and Technologies for Preservation of Sugarcane juice: A Review

Murjani,

Suryavanshi,

Dhembare

et al. 2023

J. Food Eng. Tech.

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Every region of India has access to the cooling sweet soft drink known as sugarcane juice. It is an essential product on the world market since it has great health advantages. Sugarcane juice competes with other soft drinks in the market pushed by health-conscious consumers, and the sugarcane growers profit financially. To extend the shelf life of sugarcane juice, processing must be combined with the development of appropriate preservation methods. Researchers have looked into a variety of sugarcane juice preservation techniques, including chemical, thermal, and non-thermal techniques. Pasteurization is one of the many methods that are used for preserving sugarcane juice. Pasteurization, however, results in the loss of flavor, aroma, colour, taste, and vital nutrients. Non-thermal procedures, which can preserve the nutritional and sensory qualities of fresh juices, are now receiving more attention. This review article examines numerous preservation methods for sugarcane juice, analyses them, and suggests a course of action to assist determine the best method for doing so. Different criteria for different types of technologies are discussed with their advantages and drawbacks. Technologies which do not use chemical additives have also been discussed, while taking their industrial scalability and economical aspects under consideration. Prime focus is kept on developing a technology which is economical, industrially acceptable and greener for the environment.

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“…Sugarcane juice (SCJ) is an opaque beverage with light yellowish green to brown hue, having 40–70 Kcal of energy, 10 mg of calcium, 1.1 mg of iron and 6 g of beta‐carotene (Saxena et al ., 2016; Pradhan et al ., 2020; Kamble et al ., 2021). Due to its affordability and growing awareness of health advantages, freshly extracted SCJ is highly popular as a refreshing, thirst‐quenching and energetic beverage.…”

Section: Introductionmentioning

confidence: 99%

“…Due to its affordability and growing awareness of health advantages, freshly extracted SCJ is highly popular as a refreshing, thirst‐quenching and energetic beverage. (Agarkar et al ., 2019; Pradhan et al ., 2020; Kamble et al ., 2021). SCJ plays crucial role in immune activation, antithrombosis activity, anti‐inflammatory activity, vaccine adjuvant and modulation of acetylcholine release (Agarkar et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

Sugarcane blanching at specific temperature and time combination preserves juice physio‐biochemical, microbial and sensory attributes

Singh

Anam

Chaurasia

et al. 2022

Int J of Food Sci Tech

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Fresh sugarcane juice packed with sugars, minerals, phytonutrients, antioxidants and proteins is vulnerable to quality losses caused by enzymatic inversion, chemical interactions and microbiological intrusions. Three temperatures (70, 80 and 90 °C) and four time interval combinations (5, 10, 15 and 20 min) were used to thermally blanch sugarcane billets for comparing the effects on physio-biochemical, microbiological and sensory properties of juice recovered. The optimum and acceptable combination determined was 90 °C for 10 min. The physio-biochemical parameters vis a vis pH (5.03), titratable acidity (0.198%), electrical conductivity (4.77 mScm −1 ), total soluble solids (20.67°B), sucrose (18.19%), reducing sugar (0.38%), total plate count (4.42 cfu ml −1 ), residual PPO activity (12.21%) and colour (L*, b*, chroma) along with sensory profile was most acceptable. A 9-point hedonic ratings of blanched SCJ retained appearance (9), taste (9), aroma (8.8) and quantitative descriptive analysis showed a close resemblance with fresh sugarcane juice.

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Sensory and Microbial Evaluation of Microwave treated Sugarcane Juice

Cited by 6 publications

References 0 publications

Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization)

Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization)

Approaches and Technologies for Preservation of Sugarcane juice: A Review

Sugarcane blanching at specific temperature and time combination preserves juice physio‐biochemical, microbial and sensory attributes

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