Processing and packaging of sugarcane juice kheer
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Date
2018
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Punjab Agricultural University, Ludhiana
Abstract
The investigation entitled “Processing and packaging of sugarcane juice kheer” was undertaken with the objective to standardize the method of development of sugarcane juice kheer and to ascertain the shelf life stability of sugarcane juice kheer. Recipe was selected after various trials on the basis of sensory evaluation. It was standardize using 1:4:5 basmati rice, sugarcane juice and water. Mixture of 80 per cent grated coconut and 20 per cent ground cardamom was added for flavor. Sugarcane juice kheer was stored in cups at refrigeration (4-7oC) and in the cans at ambient temperature (28-327oC). Physico-chemical, phytochemical and antioxidant activity of cup packaged sugarcane juice kheer and canned sugarcane juice kheer were analyzed every month. The physico-chemical properties i.e. total soluble solids, reducing sugars and acidity increased while pH and total sugars decreased. Phytochemical compounds decreased significantly with increased storage period in both canned and cup packaged sugarcane juice kheer. On the basis of sensory, cup packaged kheer was found acceptable for two months. Canned sugarcane juice was very much acceptable for six month with 8.8 scores on 9 point hedonic scale and it was liked very much even after six months. The average cost for one cup packaged sugarcane juice kheer was calculated as Rs. 8.58 and for one canned sugarcane juice kheer cost was calculated as Rs. 34 which is economically feasible for both the manufacturer and consumer.
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