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Incl. Natural Sweeteners, Jaggery, Palm Sugar, Honey, Etc

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Incl. Natural Sweeteners, Jaggery, Palm Sugar, Honey, Etc 156 NAT PROD RESOUR REPOS, VOL. 2, NO. 3, 2011 SUGARS (incl. Natural sweeteners, attributes at every 2 days interval for 25 days. The Jaggery, Palm sugar, Honey, etc.) vitamin C decreased, whereas, microbial count increased significantly (P < 0.01) during storage. The changes in different attributes were significantly (P < NPARR 2(3), 2011-0334, Effect of storage 0.01) higher at 25°C as compared to 4°C. Sugarcane conditions on keeping qualities of jaggery juice pasteurized at 90°C for 2 min and stored at 4°C was shown the best result so again pasteurization was Storage behaviour of jaggery samples, stored in done of sugarcane juice at 90°C for 30 s, 1 min, 2 different containers (open pan, polythene bag and min, 5 min and stored at 4°C and analyzed for jaggery drying cum storage bin) was studied for a physico-chemical properties like pH, brix, acidity, period of 6 months. The change in quality vitamin C and microbiological attributes at every 2 characteristics such as moisture content, colour, days interval for 25 days. The pH and vitamin C sucrose and reducing sugar were determined at an decreased, whereas, titratable acidity and microbial interval of 1 month. The study was conducted on count increased significantly (P< 0.01) during storage. commercial jaggery to observe the effect of storage The best result was obtained from the juice which was period on quality characteristics of jaggery. The pasteurized at 90°C for 5 min and stored at 4°C, after experimental data revealed that the jaggery moisture 25 days the vitamin C 4.7 mg/ml, microbial content content was increased from an initial value of 12.07 to 50/1 ml, brix 10, acidity 0.072 mol/l, pH 4. An 22.36% (db) in open storage, while it was decreased acceptable quality beverage of sugarcane juice with to 9.23% (db) in case of bin and was increased up to satisfactory storage stability for 25 days at 4°C could 15.84% (db) in case of polythene bags. Similarly the be prepared [Karmakar, R *, Ghosh, A.K., percentage change in sucrose, reducing sugar and Gangopadhyay, H. (Department of Food Technology colour was lesser in bin and polythene bags than in and Bio-Chemical Engineering, Jadavpur University, open storage. The colour of jaggery became darker Kolkata 700032, India), Sugar Tech , 2011, 13(1), 47- during storage. The optical density of jaggery was 50]. increased from 0.18 to 0.27. The acidity of the jaggery was increased slightly during storage which was within the safe limits. Good keeping quality of NPARR 2(3), 2011-0336, Minimising of jaggery could be maintained in storage bin. Jaggery, decolourisation cost for invert cane syrup stored in bin, showed less reduction in quality production using low colour sugarcane varieties parameters [Chand, K.*, Shahi, N.C., Lohani, U.C., Production of invert cane syrup is an alternative Garg, S.K. (Department of Post Harvest Process and diversification product from sugarcane. The main Food Engineering, G. B. P. U. A. T., U.S. Nagar, problem with this product is the high cost of the Pantnagar 263145 Uttarakhand, India), Sugar Tech , associated decolourisation process for producing 2011, 13(1), 81-85 syrup with attractive colour for the consumer. This research project was conducted to study the effect of NPARR 2(3), 2011-0335, Effect of pretreatments on raw cane juice colour from different cane varieties on physico-chemical characteristics of sugarcane juice the colour of clear juice after purification and decolourisation steps as part of the process for the Sugarcane juice was collected from the local production of invert cane syrup. Purification of the vendor and its physico-chemical properties like pH, raw cane juice was conducted using carbonatation- brix, acidity, vitamin C and microbial count were phosphatation followed by decolourisation of the measured by standard methods. Sugarcane juice clear juice using powder activated carbon (PAC). beverage samples were prepared by pasteurizing the Sugarcane varieties were grouped into high, medium juice at different temperatures. Pasteurization were and low colour varieties having raw cane juice colour done of eight conical flasks which contain 100 ml of >20,000, 10,000-20,000 and <10,000 IU, respectively. sugarcane juice per flask at different temperatures viz. The correlation between raw cane juice colour and 80, 85, 90, 95°C for 2 min. Samples of sugarcane clear juice colour after the purification and juice were stored at 25 and 4°C in pre-sterilized glass decolourisation processes was very high. The colour bottles and analyzed vitamin C and microbiological of clear juice after purification followed by SUGARS 157 decolourisation using PAC at 1. 6% on brix using Accumulation pattern of sucrose and hexoses in high, medium and low colour cane varieties were relation to activities of invertases in stem tissue of 4,500, 2,100 and 680 IU, respectively. In order to get plant and ratoon crops of CoJ88 (mid maturing the same colour as clear juice from low colour cane variety) has been investigated at different varieties, additional decolourisation processing was physiological stages of cane growth. At each stage of needed for clear juice from the high colour cane crop development, sucrose content was relatively varieties. This investigation was able to show that more in ratoon crop than plant crop, whereas the using selective low colour sugarcane varieties in the reducing sugar content was relatively less in ratoon production of invert cane syrup minimised the cost of crop than plant crop. The activity of soluble acid decolourisation [Triantarti*, Kurniawan Y and invertase in stem was found to be highest at stem Toharisman A. (Indonesian Sugar Research Institute, elongation stage and declined thereafter in both plant Pasuruan, Indonesia), Sugar Tech , 2011, 13(1), 7-12]. and ratoon crops. The activity of soluble acid invertase (pH 5.5) was markedly lower in ratoon crop NPARR 2(3), 2011-0337, Physico-chemical method as compared to plant crop at each stage of crop of preserving sucrose in harvested sugarcane at development. Higher level of sucrose and lower level high ambient temperature in a sub-tropical of acid invertase in ratoon crop indicates higher sink climate strength and better juice quality of ratoon crop. The activity of neutral invertase (pH 7.0) increased with Sugarcane in subtropical areas is harvested the advancement of the cane growth in both the crops. under a wide array of temperatures, grading from 8 to Three isoenzymes of soluble acid invertase in plant 42°C. The crushing of harvested cane is often delayed crop namely A-I, A-II and A-III and two isoforms of for longer than 72 h leading to a steep decline in this enzyme in ratoon crop namely A-I and A-II were sucrose content, especially late in the harvest season identified at stem elongation stage. Neutral invertase when ambient temperatures are high. The average isoenzyme was not detected in both the crops at this reductions in Commercial Cane Sugar (CCS) in stage. At maturation stage, one acid invertase isoform untreated billets and whole cane during late harvest i. e. A-I was obtained in both the crops along with were 0. 735 and 0. 502 units/day. These losses were four neutral invertase isoenzymes in plant crop i. e. N- reduced to 0. 310 and 0. 365 units/day following I, N-II, N-III and N-IV and two isoforms of this treatment with a chemical formulation containing enzyme in ratoon crop i. e. N-I and N-II. These benzalkonium chloride (0. 2%) and sodium invertase isoforms differed with respect to their K m metasilicate (0. 5%). These chemicals also decreased and V max values. From the temperature effect on K m the formation of reducing sugars in billets from 13. 19 and V max values, the energy of activation (E a) and to 5. 13 and 15. 69 to 6. 18 mg/ml per day in upper enthalpy change ({increment}H) of invertase and lower billets, respectively [Solomon, S. *, Singh, isoenzymes were calculated at stem elongation and P., Shrivastava, A.K., Singh, P., Chandra, A., Jain, R., maturity stages and compared among isoenzymes of Prajapati, C.P. (Post-Harvest Laboratory, Division of plant and ratoon crops in relation to sucrose Plant Physiology and Biochemistry, Indian Institute of accumulation [Batta, S.K*, Kaur, B., Sital, J.S., Sugarcane Research, Lucknow 226002, India), Sugar Sandhu, S.K. and Uppal, S.K. (Department of Tech , 2011, 13(1), 60-67]. Biochemistry, Punjab Agricultural University, Ludhiana 141004 Punjab, India), Sugar Tech , 2011, NPARR 2(3), 2011-0338, Sucrose accumulation and 13(1), 51-59 ]. internodal soluble invertase isoenzymes in plant and ratoon crops of sugarcane .
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