Preservation of the Sugar Cane Juice

The variety CoP 86032 was selected for preparing sugarcane juice beverage on the basis of yield and sensory attributes from eight promising varieties of sugarcane. Sugarcane juice beverage samples were prepared by pasteurizing the sugarcane juice at 70°C for 10 minutes and adding citric acid (40 mg/100 ml), ascorbic acid (40 mg/100 ml) and potassium metabisulphite (150 ppm) and sodium benzoate . Samples of sugarcane juice beverage were stored at room (30±5°C) and refrigeration (4±2°C) temperature in pre-sterilized glass bottles and analyzed for physico-chemical, microbiological and sensory attributes at every 15 days interval for 180 days. The pH, total soluble solids and total sugars decreased, whereas, titratable acidity and reducing sugars increased significantly (P