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Sugarcane Juice Storage Effects

1) The study examined the physiochemical changes in sugarcane juice during storage, including changes in pH, titratable acidity, specific gravity, total soluble solids, antioxidant activity, phenolic content, and total sugar content over 6 months of storage. 2) Results showed that over storage time, pH decreased while titratable acidity initially decreased in all juice variations. Specific gravity and bioactive compounds also gradually decreased with longer storage. 3) The results indicate that the physicochemical properties of sugarcane juice gradually decrease over time when stored in atmospheric conditions due to reactions between constituents, enzymatic activity, microbial growth, and high sugar content promoting microbes.

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97 views1 page

Sugarcane Juice Storage Effects

1) The study examined the physiochemical changes in sugarcane juice during storage, including changes in pH, titratable acidity, specific gravity, total soluble solids, antioxidant activity, phenolic content, and total sugar content over 6 months of storage. 2) Results showed that over storage time, pH decreased while titratable acidity initially decreased in all juice variations. Specific gravity and bioactive compounds also gradually decreased with longer storage. 3) The results indicate that the physicochemical properties of sugarcane juice gradually decrease over time when stored in atmospheric conditions due to reactions between constituents, enzymatic activity, microbial growth, and high sugar content promoting microbes.

Uploaded by

Greenbull
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd

Physiochemical Changes of Sugarcane(Saccharum

officinanum) Juice During storage


Rakhita¹, Akshansh Sharma¹, Yojak Mer¹, Bindu Naik¹, Saurav Chandra Bhatt¹ and Arun Kumar Gupta¹
1. Department of Food Science and Technology, Graphic Era Deemed to be University, Dehradun

Introduction
Sugarcane (Saccharum officinarum) juice is extracted from sugarcane culms, a plant belonging to grass family by the means of
mechanical expression. It is a non-alcoholic and a refreshing type of beverage which is widely consumed in summer season. It is
the most important cash crop of India as it provides the raw material for the second largest agro-based industry after textile. The
juice is free from fat, cholesterol, fibre and protein and also lower levels of sodium, potassium, calcium, magnesium , iron and
have a low glycemic index. Additional to this ,the chemical nature of the sugarcane juice signifies the presence of various
bioactive compounds which are related to vast pharmacological and therapeutic research. The only limitation of sugarcane
juice is the shorter shelf life which may vary from 4 to 8 hours after extracting, the dark brown colour formed is the indices of
failure (Iofs) which is mainly caused by the reaction between the constituents in them, enzymatic activity, tannin rich, microbial
fermentation and due to high amount of sugar promotes microbial growth.

Materials and methods


The juice extract was taken in three variation pure sugarcane
juice(SJ), sample with asafoetida(SJ+A) and black salt(SJ+ B)
observing the changes in pH, % titratable acidity(TA), specific
gravity, total soluble solids, antioxidant activity(DPPH 1ml),
phenolic(by FC reagent 1:1 and 5%Na₂CO₃) and total sugar
content(by phenol sulphuric method) over a period of 6 months in
regular interval of one week.

Result and conclusion


In all the variations, pH decreased from 5.1±0.3 to 3.9±0.01 while
TA for SJ decreased from 0.1394 to 0.0256%, SJ+A from 0.0704 to
0.0352% and SJ+B from 0.0512 to 0.0288% in terms of CA. A
gradually decrease in specific gravity was been monitored from
1.129,1.131,1.130 to 1.018, 1.020 and 1.024 respectively. The
bioactive compounds present in the beverage also shows a decrease in Reference
their value as the storage days increases. The result of current study 1. Kinza Mukhtar, Brera Ghulam Nabi;
shows that the physiochemical properties of sugarcane juice gradually Ultrasonics Sonochemistry Volume 90
decreases with respect to time when stored in atmospheric conditions. , November 2022, 106194
This storage condition is to explore the traditional practices which 2. Sania arif, Nauman Khalid ; in chapter
may have impact on the behavioural changes in its own composition
8, Non- Alcoholic Beverages, 2019
and to promote its utilization in further aspects.

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