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Karmakar, Richa
- Shelf Life Study of Pasteurized Sugarcane Juice
Authors
1 Department of Food Technology and Bio-chemical Engineering, Jadavpur University, Kolkata-700032, IN
Source
Indian Science Cruiser, Vol 24, No 1 (2010), Pagination: 28-36Abstract
Raw sugarcane juice is a popular drink in India but in most cases not available in hygienic condition. Attempts had been made to preserve sugarcane juice by pasteurization followed by packaging in flexible packs and the time of exposure pH, acidity and brix of sugarcane juice were measured. Pasteurization of a number of samples were carried out in conical flasks at different temperatures like 80°C, 85°C, 90°C for different time intervals like 30 Second, 1 minute, 2 minute, 5 minute and then pH, acidity and brix were estimated and keeping the flask in 2 different conditions like refrigerated temperature (4°C), room temperature (30 °C). Another set of experiments were carried out by adding sodium metabisulfite of different concentrations normally 500 ppm and 1000 ppm. Initially the quality of sugarcane juice with respect to pH, acidity and brix were evaluated. Similarly the quality of the processed sugarcane juice was also evaluated. The best result with respect to pH, acidity and brix were obtained from the juice which was pasteurized at 90°C for 5 minutes and stored at refrigerated temperature and room temperature after 25 days acidity were found to be 0.072 mg/ml and 0.019 mg/ml, pH 4 and 4.57, brix 10 in both the cases.
- Production and Characterization of Thermostable A-Amylase by Microorganisms Isolated from The Soil in Kolkata
Authors
1 Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032, IN
2 Department of Biotechnology, Oriental Institute of Science and Technology, Burdwan-713102, IN
Source
Indian Science Cruiser, Vol 25, No 1 (2011), Pagination: 16-20Abstract
The puropose of this research was isolating the native strains of microorganism secreting extracellular thermostable α-amylase in soil of Kolkata (West Bengal, India). Among all the tested culture. Bacillus subtihs (Gram-positive bacteria) and fungus Aspergillus tamari selected for the study. Carbon source (starch, 1% w/v) and nitrogen source (peptone, 0.1% w/v) were used and secretion optima for Bacillus subtilis and Aspergillus tamari were achieved at temperature 60RC, pH 7.0 and 5.0, and incubation time 72h and 120h respectively. Optimum activity of a-amylase from Bacillus subtilis and Aspergillus tamari were 1.0936 U/mL and 1.328 U/mL, at pH 7.0 and 5.0, temperature 60°C and 50°C respectively. These strains produced thermostable a-amylase with characteristics suitable for application in starch processing and food industries.