Vol. 10, Special Issue 12 (2021)

Author(s):
Keshav Khillare and Genitha Immanuel

Abstract:
In this research, sugarcane juice was preserved using natural extracts. The physico-chemical properties (TSS, pH, Titrable acidity) and sensory attributes were determined by using different natural extracts. In natural extracts lemon extract, ginger extract, mint extract were added in same quantity only variation in ladies finger mucilage extract in treatments T₁, T₂, T₃ and T_4. Whereas, T₀ was the controlled sample contains fresh sugarcane juice. In controlled sample (T₀), TSS and pH decreased whereas, Titrable acidity increased, significantly. In the treatments T₁, T₂ and T₄ with natural extracts showed changes in pH, TSS, and Titrable acidity during storage. Treatment T₃ showed minor changes in physico-chemical attributes and was more acceptable to sensory panel after 20 days. It has TSS 19 ^oBrix, pH 4.75 (mol/lit), Titrable Acidity 0.274%. This naturally creates the potential for production and marketing of sugarcane juice.