Development of non carbonated sugarcane juice beverages blended with fruit juices

Abstract

The non carbonated sugarcane juice beverages blended with juice 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 82 0C temperature for 5 min along with 120ppm sodium benzoate and processing of bottled juice in boiling water for 30 min was found optimum during processing. The beverages stored at refrigerated temperature (4 0C) scored slightly high score for all the sensory and chemical parameters than the stored at room temperature (30±4 0C). There was slight decrease in values of total soluble solids (1.6%), pH (3.63%), ascorbic acid (22.5%), total sugars (2.38%), 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 beverages showed stability till 3 months while further storage slightly decreased the values. The products were found acceptable even after six months storage.