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Singh, Priyanka
- Effect of Some Indian Herbs and Chemical on Shelf Life of Sugarcane Juice
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Authors
Affiliations
1 ICAR-Indian Institute of Sugarcane Research, Dilkusha, Lucknow (U.P.), IN
1 ICAR-Indian Institute of Sugarcane Research, Dilkusha, Lucknow (U.P.), IN
Source
The Asian Journal of Horticulture, Vol 11, No 1 (2016), Pagination: 189-193Abstract
The present study was carried out to provide hygienic, shelf-stable sugarcane juice to people and encourage the industrialists to start sugarcane juice production on commercial scale. Different lots of sugarcane juice were subjected to heat treatment at 75°C for 15 minutes (T1). Heat treatment after addition of lemon juice + ginger + Pudina extracts + black salt (T2), heat treatment after addition of lemon juice + ginger + Tulsi extracts + black salt (T3), heat treatment after addition of 0.04 per cent propyl parabens (T4) and heat treatment after addition of 0.06 per cent propyl parabens (T5). Fresh sugarcane juice was taken as control (T0). All the treated juices were bottled and were pasteurized in hot water at 75°C for 15 minutes. All the lots were stored for 30 days at room temperature (30 ± 5°C).The prepared juice were observed for physico-chemical and microbiological aspects like T.S.S, pH, colour, total plate counts, yeast and mould growth along with sensory evaluation.The experiment was laid down using Completely Randomized Design.From the experiment it was clear that the overall performance of the above characteristics was found best when the juice was preserved by using heat treatment after addition of 0.04 per cent propyl parabens (T4). However, the use of Pudina in the treatment T3 and Tulsi in the treatment T4 have shown the maximum values of sensory attributes upto the interval of 5 days as compared to others.Keywords
Sugarcane Juice, Heat Treatment, Storage, Sensory Evaluation.
References
- Agarwal, P., Gill, K. and Kaur, A. (2015). Shelf stable ready to serve sugarcane juice technology:development and economic analysis.Indian J. Econ. Dev., 11(1) : 245-249.
- Begum, K., Shamsul, M.A., Islam, M.S. and Islam, M.J.(2015). Preservation of sugarcane juice using herbal clarificant. Internat. J. Nutri. & Food Sci., 4(5) : 530-534.
- Chauhan, O.P., Singh, Dheer, Tyagi, S.M. and Balyan, D.K. (2002). Studies on preservation of sugarcane juice. Internat. J. Food Propert., 5(1):217-229.
- Chun, N.L. (2007). Maintaining the quality of sugarcane juice with blanching and ascorbic acid. J. Food Chem., 104 : 740-745.
- Khare, A., Lal, A.B., Singh, A. and Singh, A.P. (2012). Shelflife enhancement of sugarcane juice.Croatian J. Food Tech., Biotech. & Nutri., 7(3-4) : 179-183.
- Krishnakumar, T., Thamilselvi, C. and Devdas, C.T. (2013). Effect of delayed extraction and storage on quality on quality of sugarcane juice. African J. Agric. Res., 8(10) : 930-935.
- Mao, L.C. and Que, Y.Q.X. (2007). Maintaining the quality of sugarcane juice with blanching and ascorbic acid. Food Chem., 104 :740-745.
- Phanikumar, H.K. (2011). Sugarcane juice powder by spray drying technique, Science Tech Enterpreneur, National Research Development Corporation (An Enterprise of DSIR, Min. of S&T, Government of India), Malleswaram, Bengaluru (KARNATAKA) INDIA.
- Ranganna, S. (2007). Handbook of analysis and quality control of fruits and vegetables products, TataMcGraw Hill Publ. Co. Ltd. New Delhi, pp. 1, 12-16, 105-106.
- Sangeeta,Hathan, B.S. and Khatkar, B.S. (2013). Studies on stability of sugarcane juice blended with aonla juice at refrigerated and room temperature. Internat. J. Agric. & Food Sci. Techno., 4 : 1027-1036
- Singh, S., More, P.K. and Gaikwad, K. (2014). Sensory evaluation of optimized and stabilized sugarcane juice.Internat. J. Engg. & Gen. Sci., 2(6) : 637-648.
- Yasmin, A., Masood, S. and Abid, H. (2010). Biochemical analysis and sensery evaluation of naturally preserved sugarcane juice. Pak. J. Biochem. Mol. Biol., 43(3):144-145.
- Thermal and Chemical Treatments for Enhancing the Shelf-life of Sugarcane Juice
Abstract Views :155 |
PDF Views:1
Authors
Affiliations
1 Vaugh School of Agricultural Engineering and Technology (Food Technology), Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
2 Indian Institute of Sugarcane Research, Lucknow (U.P.), IN
3 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
1 Vaugh School of Agricultural Engineering and Technology (Food Technology), Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
2 Indian Institute of Sugarcane Research, Lucknow (U.P.), IN
3 Department of Food Process Engineering, Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
Source
The Asian Journal of Horticulture, Vol 11, No 2 (2016), Pagination: 373-378Abstract
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.