Stability of Sugarcane Juice with Blanching and Acidification: Biochemical Analysis, Sensory Evaluation and Storage Studies

The present study highlighted the objectives to optimize the blanching time for delaying the browning and for the preparation of acidified sugarcane juice and standardize the concentration of kiwi juice. In order to evaluate the stability of sugarcane juice and storage, studies of standardized products were conducted. Standardization of concentration of kiwi juice involves addition of kiwi juice in sugarcane juice at different concentrations in order to reduce the pH to inhibit browning and preserve the quality, where 20.0% was found highly acceptable on the basis of chemical and sensory characteristics. The standardized kiwi-acidified sugarcane juice was hot-filled in pre-sterilized glass bottles at a temperature of 60 °C, then pasteurized at 90 °C for 15 min for storage at room temperature (22–24 °C) which showed minimum changes in quality characteristics up to a storage period of 90 days. Hence, these techniques improve nutritive value and also extends the shelf life without altering its inherent characteristics.