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Vol. 10, Special Issue 12 (2021)

Studies on preservation of sugarcane juice by using natural extracts

Keshav Khillare and Genitha Immanuel
In this research, sugarcane juice was preserved using natural extracts. The physico-chemical properties (TSS, pH, Titrable acidity) and sensory attributes were determined by using different natural extracts. In natural extracts lemon extract, ginger extract, mint extract were added in same quantity only variation in ladies finger mucilage extract in treatments T1, T2, T3 and T4. Whereas, T0 was the controlled sample contains fresh sugarcane juice. In controlled sample (T0), TSS and pH decreased whereas, Titrable acidity increased, significantly. In the treatments T1, T2 and T4 with natural extracts showed changes in pH, TSS, and Titrable acidity during storage. Treatment T3 showed minor changes in physico-chemical attributes and was more acceptable to sensory panel after 20 days. It has TSS 19 oBrix, pH 4.75 (mol/lit), Titrable Acidity 0.274%. This naturally creates the potential for production and marketing of sugarcane juice.
Pages: 1108-1111  |  358 Views  180 Downloads
How to cite this article:
Keshav Khillare and Genitha Immanuel. Studies on preservation of sugarcane juice by using natural extracts. The Pharma Innovation Journal. 2021; 10(12S): 1108-1111.

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