Development of process of stabilization of clarified sugarcane juice with added acidic fruit juices

• Grant number: 01/06304-4
• Support Opportunities: Regular Research Grants
• Start date: January 01, 2002
• End date: December 31, 2003
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Roberto Hermínio Moretti
• Grantee: Roberto Hermínio Moretti
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Sugarcane juice, a drink that is popularly known and commonly sold by streets vendors in Brazil, is a product the possession of which has proved to be a lucrative business. Bearing this in mind, there is great interest in the development of technologies that will allow it to keep for longer periods of time, since it is a perishable product. The work referred to, aims to stabilize the drink through its clarification, the use of thickener/stabilizer, preservative and an antioxidant, as complementary procedures to pasteurization and refrigeration. In addition to this, tests will be conducted on the sensory improvement and the conservation of the drink through the mixture of concentrated juices of acidic fruits such as pineapple and lemon. (AU)