Evaluation of freeze-concentrated sugar-cane juice

Lo Wan Mei, . and Chua Teresa Li San, . and Abbas Fadhl Al-Kharkhi, . and Azhar Mat Easa, . Evaluation of freeze-concentrated sugar-cane juice. pp. 121-129. ISSN 1394-9829

Sugar-cane (Saccharum officinarum) juice with initial total soluble solids (TSS) of 15 Brix was extracted from blanched sugar-cane stalks and was used for the production of a double strength (30 Brix) sugar-cane juice using a freezeconcentration process. The freeze-concentrated juice was lower in yeast and mould count pH and colour values but higher in non-enzymic browning (NEB) index chlorophyll content total aerobic count and relative viscosity as compared to the fresh juice. A sensory evaluation performed on the samples indicated that fresh sugar-cane juice had higher hedonic scores in sweetness flavour aftertaste and overall acceptability as compared to that of freeze-concentrated juice (30 Brix). The sensory scores of concentrated juice however improved upon reconstitution with mineral water. Reconstituted juice with TSS of 15 Brix and 20 Brix had the highest hedonic scores for the flavour sweetness aftertaste and overall acceptability attributes as compared to other reconstituted juice. During storage the TSS and pH values of freeze-concentrated juice stored at 10 C and 25 C decreased considerably with storage times and the decrease was more pronounced in the juice stored at 25 C. The TSS and pH values however were unchanged at storage temperatures of “18 C and 4 C. The colour values and NEB index of all juice were not affected by the storage temperatures used.

Full text available from: Official URL: http://ejtafs.mardi.gov.my/jtafs/35-1/Freeze-conce...

Abstract

Sugar-cane (Saccharum officinarum) juice with initial total soluble solids (TSS) of 15 Brix was extracted from blanched sugar-cane stalks and was used for the production of a double strength (30 Brix) sugar-cane juice using a freezeconcentration process. The freeze-concentrated juice was lower in yeast and mould count pH and colour values but higher in non-enzymic browning (NEB) index chlorophyll content total aerobic count and relative viscosity as compared to the fresh juice. A sensory evaluation performed on the samples indicated that fresh sugar-cane juice had higher hedonic scores in sweetness flavour aftertaste and overall acceptability as compared to that of freeze-concentrated juice (30 Brix). The sensory scores of concentrated juice however improved upon reconstitution with mineral water. Reconstituted juice with TSS of 15 Brix and 20 Brix had the highest hedonic scores for the flavour sweetness aftertaste and overall acceptability attributes as compared to other reconstituted juice. During storage the TSS and pH values of freeze-concentrated juice stored at 10 C and 25 C decreased considerably with storage times and the decrease was more pronounced in the juice stored at 25 C. The TSS and pH values however were unchanged at storage temperatures of “18 C and 4 C. The colour values and NEB index of all juice were not affected by the storage temperatures used.

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Item Type:	Article
AGROVOC Term:	Saccharum officinarum
AGROVOC Term:	Freezing
AGROVOC Term:	Sugarcane juice
AGROVOC Term:	Reconstituted foods
AGROVOC Term:	Yeasts
AGROVOC Term:	Moulds
AGROVOC Term:	Chlorophylls
AGROVOC Term:	Aerobic conditions
AGROVOC Term:	Viscosity
AGROVOC Term:	Sensory evaluation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24587

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