|PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : firstname.lastname@example.org / email@example.com
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38
Sugarcane juice is commonly used as a delicious drink in both urban and rural areas. Sugarcane juice is spoiled quickly due to the presence of simple sugars. Preservation of sugarcane juice was examined to reduce the spoilage and to increase the shelf life by membrane processing. A study was carried out to preserve sugarcane juice by membrane processing and compared with the untreated juice. The results revealed that good quality sugarcane juice of variety CO380 with satisfactory storage stability at refrigeration could be prepared by microfiltration and pasteurization of sugarcane juice with addition of flocculant. The permeate flux of microfiltered and pasteurized sugarcane juice with addition of flocculant decreased from 9.14 to 6.53 L/h m2. Microbial analysis indicated by yeast count, mould count and total plate count revealed that preheated and pasteurized juice and microfiltered and pasteurized juice with addition of PAC and without addition of PAC are relatively better. Sensory evaluation indicated that the microfiltered and pasteurized juice with addition of PAC followed by only thermal treated juice scored highest rating on hedonic scale by panelists in terms of appearance (8.0), flavour (8.16) and overall acceptability (8.0). The colour values generally decreased in all the treatments. Overall based on microbiological and sensory data, it could be concluded that thermal treatment and flocculant added, microfiltered, pasteurized treatments are better in that order, the former being the best. The study suggests that membrane filtration in combination with thermal treatment results in good quality bottled sugarcane juice.