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Shelf stable ready to serve sugarcane juice technology: Development and economic analysis

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Poonam Aggarwal, Karanvir Gill and Amarjeet Kaur

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Indian Journal of Economics and Development
Year : 2015, Volume : 11, Issue : 1
First page : ( 245) Last page : ( 249)
Print ISSN : 2277-5412. Online ISSN : 2322-0430.
Article DOI : 10.5958/2322-0430.2015.00027.X

Shelf stable ready to serve sugarcane juice technology: development and economic analysis

Aggarwal Poonam, Senior Vegetable Technologist, Gill Karanvir*, Teaching Assistant, Kaur Amarjeet, Professor-cum-Head
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004

*Email: karanvir.karan@gmail.com

JEL Classification: Q01, Q13, Q16

Online published on 10 March, 2015.

Abstract
The variety Coj 85 was selected for preparing sugarcane juice beverage on the basis of yield and sensory attributes from two promising varieties of sugarcane. Sugarcane juice beverage samples were prepared by pasteurizing the sugarcane juice at 70°C for 10 minutes and adding flavourings and salt. The result revealed that good quality beverage from sugarcane juice of variety COJ 85 can be prepared by addition of lemon as flavor enhancer and source of citric acid (anti oxidant), salt as flavoring compound and mint and ginger as flavor enhancer. Sugarcane juice is a very popular drink in India but still it is rarely available commercially in packaged form, since it is traditionally sold in Punjab by roadside vendors, often in unhygienic conditions. The technologies should be developed for ready to serve sugarcane and making it a popular health drink.

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