Production of sugarcane juice concentrate


Abstract

Dida V. Gatanela, Ma. Lourdes T. Escarrilla, Nelsie Grace E. Gela, Teresita O. Macuro

Research for alternative high value products from sugarcane lead to the development of the process of preparing a quality beverage from sugarcane juice. The conducted study attained a quality beverage with prolonged shelf life. Clarifying and stabilizing properties of honey were utilized as honey was added to extracted cane juice, thus, eliminating costlier processes of filtration and centrifugation. Varying ratios of honey to sugarcane juice, and sodium benzoate, 0.1% (w/v), and citric acid, 0.1% (w/v) were observed for six weeks. Titratable acidity, pH values, Brix and reducing sugar content were monitored weekly.
For a period of twenty-one days, unrefrigerated preparations of sugarcane juice-honey concentrated with ratios of 9:1 and 9.5:0.5, and sodium benzoate, 0.1% (w/v), were found statistically comparable in titratable acidity values. These treatments were observed to be very significantly different from all other treatments.

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