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Evaluation of freeze-concentrated sugar-cane juice

Sugar-cane juice with total soluble solid (TSS) of - 15 °brix was extracted from blanched sugar-cane stalks. The juice was then used for the production of a double strength (- 30 °brix) sugar-cane juice using a freeze-concentration process. The freeze-concentrated juice was lower in pH and color values, and higher in chlorophyll content and nonenzymic browning (NEB) index as compared to the fresh juice, however its microbial content was similar to the fresh juice. A sensory evaluation performed on the samples indicated that fresh sugar-cane juice had higher hedonic scores in sweetness, flavor, color and overall acceptability as compared to that of freeze•concentrated juice. The sensory scores of concentrated juice however improved upon reconstitution with mineral water. Reconstituted juice with TSS of 15 and 20 °brix had the highest hedonic scores for the navor. sweetness. color and overall acceptability attributes. During storage studies, the TSS and pH values of freeze~concentrated juice stored at 10 and 25°C decreased considerably with storage times, and the decrease was more pronounced in the juice stored at 25 0c. The TSS and pH values however were almost unchanged at storage temperatures of -18 and 4 0c. The color values and NEB index of all juice were not affected by the storage tcmpemtures used. The possibility of concentrating sugar-cane juice through freeze-concentration or membrane processing is suggested

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