Development of carbonated and non carbonated sugarcane juice beverages
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Date
2018
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Punjab Agricultural University, Ludhiana
Abstract
The non carbonated sugarcane juice beverages blended with juices of kinnow (10-15 %), aonla (5%), lemon (2-2.5%) and ginger (2.5-3%) and sugarcane juice beverage with lemon and ginger juice (3% each) were found superior. The pasteurization of sugarcane juice beverages at 820C temperature for 5 min along with 120ppm sodium benzoate and processing of bottled juice in boiling water for 30 min was found optimum. The beverages stored at refrigerated temperature (40C) scored slightly high for all the sensory and chemical parameters than stored at room temperature (30±40C). There was slight decrease in values of total soluble solids (1.6%), pH (3.63%), ascorbic acid (1.35%), total sugars (2.38%) and viscosity (1.71%) for all the beverages after 3 months during storage of 6 months while the values for titratable acidity and reducing sugars were increased 4.91% and 7.9%, respectively. The total polyphenol and total flavonoids were decreased by 20 per cent while the antioxidant activity was decreased by 25 per cent during the storage of six months. The carbonated sugarcane juice beverages containing juices of kinnow and aonla each 2-3%; lemon and ginger each 1.5% and sugarcane juice 41-43% were found superior while beverage contained only lemon and ginger juice 1.25 % each with sugarcane juice 47.5% was found acceptable. The pasteurization temperature of 820C for 5 min was found optimum for blended juices which was used as base for the carbonated sugarcane juice beverages. The beverages carbonated at 80psi carbonation level containing 60ppm sodium benzoate were found superior. The beverages stored at refrigerated temperature (40C) scored slightly high score for all the sensory and chemical parameters than the stored at room temperature (30±40C). The significant reduction in CO2 content of beverages was observed during storage for 6 months and beverages were found acceptable. The more CO2 retention was observed in refrigerated samples than stored at room temperature while statistically no significant difference. The both beverages showed stability till 3 months while further storage slightly decreased the values. The products were found acceptable after six months storage.
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