Standardization and shelf life analysis of sugar cane juice

• Grant number: 11/18708-4
• Support Opportunities: Regular Research Grants
• Start date: February 01, 2012
• End date: January 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Rodrigo Rodrigues Petrus
• Grantee: Rodrigo Rodrigues Petrus
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The purpose of this study is to investigate the microbiological, physical-chemical, enzymatic, and sensory stability of standardized and pasteurized sugarcane juice under refrigerated storage. Drink standardization will be based on the identification of the ideal ratio (soluble solids/acidity), using for this purpose, a factorial experimental design including three central points and four axial points. The standardized juice (pH > 4.6) will be processed at 95 °C/30 s, in three replicates, aseptically packaged into plastic bottles and stored at 4, 8 and 12 °C, in order to evaluate its shelf life under ideal and abusive conditions. The evaluation of microbiological stability will be based on the psychrotrophs bacterias, yeasts, and molds counts. Coliforms and Salmonella analysis will be carried out to meet Brazilian Regulations. Sensory shelf life will be estimated according to the ratings assigned to the attributes appearance and flavor of sugarcane juice, using a 7-point hedonic scale. Batches of processed juice will be characterized by determining pH, acidity (expressed as citric acid percentage), soluble solids (expressed in °Brix), ratio, color parameters (CIELab system) and enzymatic activity (polyphenoloxidase and peroxidase). The results will be submitted to analysis of variance, Tukey´s test with significance (P < 0.05), and response surface analysis using the statistical software program SAS 9.1 and Statistica 9. Processing will be carried out in a pilot plant at Department of Food Engineering at Faculty of Animal Science and Food Engineering (USP) at Pirassununga campus. The facilities include a sugarcane milling equipment, tank for raw material, plate heat exchanger, container of pasteurized product, unidirectional airflow (ISO class 5) for aseptic filling, semi-automatic gravimetric filler, a portable induction sealer, BOD storage chamber, water cooling system for pasteurized product and other utilities. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

IVANA MORAIS GEREMIAS-ANDRADE; ANA CLÁUDIA ROCHETO; FABIO AUGUSTO GALLO; RODRIGO RODRIGUES PETRUS. The shelf life of standardized sugarcane juice stored under refrigeration. FOOD SCIENCE AND TECHNOLOGY, v. 40, n. 1, p. 95-101, 2019-11-11. (11/18708-4)