Studies on extraction and preservation of juices of sugarcane, Kinnow, Aonla, lemon and ginger

Abstract

The juices of sugarcane var. CoPb-91, kinnow, aonla, lemon and ginger were extracted using standard procedures, analysed for physicochemical parameters and optimized the processing parameters. The juices pasteurized at 82 0C temperature for 5 min, sodium benzoate was added at 120ppm level, hot filled in sterile glass bottles of 200ml capacity and further heat processed in boiling water for 30 min were found suitable. The processed and bottled juices of sugarcane (with addition of 3 per cent lemon juice), kinnow, aonla, lemon and ginger were found stable without microbial growth during storage of 6 months at room temperature.