Sugarcane/Sugarcane Juice Quality Evaluation by FT-NIR Spectrometer

Tripathi, Sonal; Singh, Neha; Mali, Shailesh C; Naik, J.R.; Pritesh, S. Mistry

doi:10.20546/ijcmas.2017.609.371

Cited by 2 publications

(2 citation statements)

References 8 publications

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“…The hardness and bright color of the jaggery was developed to the higher sucrose content in the juice. These results as mentioned above for the physico-chemical characteristics of sugarcane juice in the harvesting months of November, January and March are in agreement with the values reported earlier by Tripathi et al (2017).…”

Section: Physico-chemical Characteristics Of the Juice Extracted From Different Sugarcane Varieties Harvested In November January And Marsupporting

confidence: 93%

Screening and Physico-chemical Study of Quality Jaggery Prepared from Different Early and Mid Season Sugarcane Varieties

Shweta

Pawar

Gehlot

et al. 2021

AJDFR

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Background: Jaggery, a traditional sweetener is produced from the sugarcane juice and its quality mainly depends on cane juice quality. It is specific to check, which sugarcane variety is producing the best jaggery in terms of its quality and recovery. Thus, this study was undertaken to screen five different promising early (CoH 160, Co 89003, Co 0238) and mid season (CoH 119, CoH 167) sugarcane varieties and to prepare and evaluate jaggery qualitatively.Methods: The different sugarcane varieties were harvested at proper maturity, weighed and crushed to extract juice in November, January and March. The juice was analyzed for various physico-chemical parameters viz., total soluble solids (oBrix), purity, pol, juice recovery (%) and commercial cane sugar (%). Good quality jaggery was prepared and evaluated for the sensory characteristics. The jaggery was evaluated quantitatively for physico-chemical parameters (reducing sugars, total sugars, sucrose, net rendement value, hardness and minerals. Result: The jaggery was found to have 8.50-10.70 per cent moisture, 68.82-78.95 per cent sucrose, 7.67-8.83 per cent reducing sugars and 1.45-2.63 per cent ash. The jaggery prepared from Co 89003 had significantly highest sensory scores over jaggery made from all other varieties. Jaggery made from CoH 160 variety was comparable with that of Co89003 variety. The early sugarcane varieties Co 89003 and CoH 160 were found to produce good quality jaggery as compared to mid-late varieties.

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Section: Physico-chemical Characteristics Of the Juice Extracted From Different Sugarcane Varieties Harvested In November January And Marsupporting

confidence: 93%

Screening and Physico-chemical Study of Quality Jaggery Prepared from Different Early and Mid Season Sugarcane Varieties

Shweta

Pawar

Gehlot

et al. 2021

AJDFR

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“…Indeks brix digunakan untuk menyatakan tingkat kemanisan bubuk buah (Varzakas et al, 2012;Tripathi et al, 2017). Berdasarkan Tabel 3 diketahui bahwa bubuk trembesi memiliki indeks brix paling tinggi diikuti oleh bubuk kersen kemudian bubuk kawista.…”

Section: Indeks Brixunclassified

Potential of Local Fruits (Kersen (Muntingia calabura), Kawista (Limonia acidissima) and Trembesi (Samanea saman) as Sweetener with Low Glycemic Index and Glycemic Load

Anjani

Kurniawati

Syauqy

et al. 2023

MGI

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Diabetes is a metabolic disease that occurs in a person characterized by hyperglycemia. One of the cause of diabetes melitus is excessive consumption of simple sugar, so it is necessary to replace sugar (sucrose) with natural sweteeners derived from sweet fruit such as kersen, kawista and trembesi. This research is an experimental study to make natural sweeteners from kersen, kawista and trembesi fruit powder. The natural sweeteners of kersen, kawista dan trembesi fruit powder were analyzed for protein, fat, dietary fiber, ash, water, and carbohydrates. The solubility tests was carried out by the AOAC method, brix with refractometry, sugar content by spectrophotometry, organoleptic properties by hedonic test. The natural sweetener of trembesi fruit powder was analyzed glycemic index by the method of Wolever et al. (2001) and glycemic load was calculated from glycemic index test of food taking into account the amount of carbohydrates available in the serving size. There was a significant difference (p<0,05) in solubility, brix index, total sugar, sucrose content, organoleptic preference level moisture, ash, fat, protein, and carbohydrate content among the three types of fruit powder but there was no significant difference (p>0,05) on the dietary fiber and reducing sugar content. The glycemic index and glycemic load value of trembesi fruit powder were 29,09 and 7,09. Natural sweeteners from trembesi fruit powder has highest carbohydrate content compared to kersen and kawista fruit powder. Natural sweetener from trembesi fruit powder has low glycemic index (29,09) and glycemic load (7,09).

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Sugarcane/Sugarcane Juice Quality Evaluation by FT-NIR Spectrometer

Cited by 2 publications

References 8 publications

Screening and Physico-chemical Study of Quality Jaggery Prepared from Different Early and Mid Season Sugarcane Varieties

Screening and Physico-chemical Study of Quality Jaggery Prepared from Different Early and Mid Season Sugarcane Varieties

Potential of Local Fruits (Kersen (Muntingia calabura), Kawista (Limonia acidissima) and Trembesi (Samanea saman) as Sweetener with Low Glycemic Index and Glycemic Load

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