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Effects of rind pigments and juice colorants on juice claribility, settling time and mud volume of sugarcane

Sixteen sugarcane varieties varying from light to dark rind color were evaluated for various pigments viz., chlorophyll, carotenoids, xanthophylls and anthocyanins. Phenols, amino acids and reducing sugars in juice which contribute to the color of the juice and some technological juice process related parameters were also estimated. Significant differences among varieties were found for pigments, juice colorants and technological juice process related parameters. The dark colored varieties were found to contain higher amount of anthocyanins than that of light colored varieties. The variety Co 8209 had significantly higher content of amino acids in juice and may result in juice process related problems. Higher optical density (OD) values of raw juice were obtained from the varieties Co 94008, CoV 92102, Co 86032 and ISH 69 due to the presence of higher quantities of anthocyanins. The magnitude of drop in the OD values of juice after clarification was less in the varieties Co 62198 and Co 86011. Correlation studies between various pigments, juice colorants and juice process related technological parameters indicated that total carotenoids positively associated with the juice mud volume. Anthocyanins positively influenced the percent impurities in juice as indicated by lead number. Higher content of phenols in cane juice was found to increase the color of the raw juice and settling time. The findings of the present study indicated that some of the juice process related parameters like claribility, settling time and mud volume are not only influenced by the pigments from rind of the cane and colorants in juice but are independent of the sucrose content of the juice

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