Optimization of Process and Physico-Chemical Properties of Ready-to-Serve (RTS) Beverage of Cane Juice with Curd

Abstract

Sugarcane juice was extracted in the month of February from matured fresh sugarcane variety CoS 95255, which was raised using standard agronomical practices. Juice was extracted after though cleaning of cane stalks using standard methods. Cane juice from sugarcane variety was used in this study having 18.3–19.5 0brix total soluble solid (TSS), 0.13–0.18 % acidity, 6.05–6.16 mg/100 g ascorbic acid, 59.14–63.18 0brix sucrose, 5.1–5.4 pH and 4.36–5.43 0brix reducing sugar. The proportions of sugarcane juice with curd in the RTS beverage was optimized using various cane juice to curd proportions. Sugarcane juice with curd was preserved and packed in 200 ml glass bottles and kept for different storage periods (0, 5, 15 and 20 days). Beverages prepared from 4:1 proportion of juice: curd were found superior after 15 days of storage.