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VOL. 8, ISSUE 2 (2024)
Storage study of concentrated sugarcane juice
Authors
Saurabh Phatak, Govind Yenge, Vikram Kad, Vilas Salve, Kailas Kamble
Abstract
The study investigates the physicochemical and
sensory changes in concentrated sugarcane juice (Liquid Jaggery) obtained at
104 °C strike point and stored at room temperature for 120 days. Parameters
such as moisture content, turbidity, pH, total soluble solids (°Brix), reducing
sugars, non-reducing sugars, and total viable bacterial count were analysed.
The results revealed that moisture content and turbidity increased, while pH
and total soluble solids declined, indicating chemical and microbial changes
during storage. Reducing sugars increased due to sucrose hydrolysis, whereas
non-reducing sugars decreased. Microbial growth was evident from the rising
bacterial count. Sensory evaluation showed a gradual decline in colour and
appearance, consistency, taste, flavour, and overall acceptability. These
findings highlight the impact of storage conditions on liquid jaggery's
quality, emphasizing the need for improved preservation strategies to maintain
its physicochemical stability and sensory appeal.
Pages:65-68
How to cite this article:
Saurabh Phatak, Govind Yenge, Vikram Kad, Vilas Salve, Kailas Kamble "Storage study of concentrated sugarcane juice". International Journal of Chemistry Studies, Vol 8, Issue 2, 2024, Pages 65-68
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