The Asian Journal of Horticulture

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Thermal and Chemical Treatments for Enhancing the Shelf-life of Sugarcane Juice


Affiliations
1 Vaugh School of Agricultural Engineering and Technology (Food Technology), Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), India
2 Indian Institute of Sugarcane Research, Lucknow (U.P.), India
3 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), India
     

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Present study was carried out to enhance the shelf-life of sugarcane juice so that it is available on commercial scale. Sugarcane juice were subjected to heat treatment at 85oC for 10 minutes followed by the addition of fresh lemon juice to maintain the pH of 4.2. After this the juice was subjected to the following treatments: in the first treatment (T1) the juice was immediately bottled, in the second treatment (T2), ascorbic acid (40 ppm), potassium sorbate (120 ppm) and sodium benzoate (120 ppm) were added. In the third treatment (T3) cinnamon oil (0.4 ml) was added.The treated juices were bottled and pasteurized in hot water at 85oC for 10 minutes and stored under ambient conditions (30±5oC). Physico-chemical and microbiological observations like pH, total soluble solutes (T.S.S), colour (browning index), total plate counts, yeast and mould counts were taken along with sensory evaluation. The chemical preservatives used in T2 enhanced the shelf-life for up to 45 days. However, the pasteurized juice T1 also showed acceptable sensory and microbial properties upto 20 days of storage.


Keywords

Sugarcane Juice, Heat Treatment, Storage, Sensory Evaluation, Shelf-Life.
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  • Thermal and Chemical Treatments for Enhancing the Shelf-life of Sugarcane Juice

Abstract Views: 291  |  PDF Views: 1

Authors

Ayushi Verma
Vaugh School of Agricultural Engineering and Technology (Food Technology), Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), India
Dilip Kumar
Indian Institute of Sugarcane Research, Lucknow (U.P.), India
Priyanka Singh
Indian Institute of Sugarcane Research, Lucknow (U.P.), India
Kailash Chandra Yadav
Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), India

Abstract


Present study was carried out to enhance the shelf-life of sugarcane juice so that it is available on commercial scale. Sugarcane juice were subjected to heat treatment at 85oC for 10 minutes followed by the addition of fresh lemon juice to maintain the pH of 4.2. After this the juice was subjected to the following treatments: in the first treatment (T1) the juice was immediately bottled, in the second treatment (T2), ascorbic acid (40 ppm), potassium sorbate (120 ppm) and sodium benzoate (120 ppm) were added. In the third treatment (T3) cinnamon oil (0.4 ml) was added.The treated juices were bottled and pasteurized in hot water at 85oC for 10 minutes and stored under ambient conditions (30±5oC). Physico-chemical and microbiological observations like pH, total soluble solutes (T.S.S), colour (browning index), total plate counts, yeast and mould counts were taken along with sensory evaluation. The chemical preservatives used in T2 enhanced the shelf-life for up to 45 days. However, the pasteurized juice T1 also showed acceptable sensory and microbial properties upto 20 days of storage.


Keywords


Sugarcane Juice, Heat Treatment, Storage, Sensory Evaluation, Shelf-Life.