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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(3): 1313-1320
DOI: https://doi.org/10.20546/ijcmas.2020.903.153


Sensory and Microbial Evaluation of Microwave treated Sugarcane Juice
Neha Pradhan1*, Dilip Kumar2, Priyanka Singhand P. S. Pisalkar1
1Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwa vidyalaya, Raipur (C.G.), India
2Department of Agricultural Engineering, ICAR- Indian Institute of Sugarcane Research, Lucknow (U.P.), India
*Corresponding author
Abstract:

A study has been undertaken at ICAR-Indian Institute of Sugarcane Research, Lucknow with an objective to study the sensory and microbial properties of microwave treated sugarcane juice under ambient and refrigerated conditions. Peeled sugarcane sticks were subjected to heat treatment at 10 psi for 5 minutes then sticks was immediately cooled in a deep freezer and juice was extracted through sugarcane juice extractor followed by the addition of lemon juice to maintain the pH 4.2-4.3. After this the juice was subjected to microwave treatments for time period of 1-4 minutes. All the treated juices were bottled and pasteurized in hot water at 80ºC for 25 minutes. All the lots were stored under ambient and refrigerated condition. The prepared juices were observed for sensory (appearance, flavour and overall acceptability) and microbiological attributes (total plate count and yeast and mold count). The results revealed that a good quality beverage from sugarcane juice with satisfactory storage stability of 21 days at ambient condition and 56 days at refrigerated condition could be prepared when the juice was treated with microwave for a time a period 3 minutes.


Keywords: Sugarcane juice, microwave, sensory, microbiological analysis.
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How to cite this article:

Neha Pradhan, Dilip Kumar, Priyanka Singh and Pisalkar. P. S. 2020. Sensory and Microbial Evaluation of Microwave treated Sugarcane Juice.Int.J.Curr.Microbiol.App.Sci. 9(3): 1313-1320. doi: https://doi.org/10.20546/ijcmas.2020.903.153