A study on quality and sensory attributes of fresh sugarcane juice
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Abstract
Fresh sugarcane juice is a well-renowned beverage for Thais for long time; however, the acceptance of it may be a limitation. Hence, the aims of this study are to evaluate the quality and sensory attributes of fresh sugarcane juice, 2 varieties (SP50 and SR1) and 2 promising clones (UTj10-3 and UTj10-19) with storage in the glass bottles for 0, 2, and 4 days at 4 ºC. The results show that the various varieties/promising clones and storage times have had an effect on the quality and sensory attributes of fresh sugarcane juice, as demonstrated by the greenness (-a* value) and the blueness (-b* value) being highly significant and the lowest value are presented in SR1 as -2.750 and in SP50 as -1.371, correspondingly. Moreover, the greenness tends to lower when the storage time was longer. The highest total soluble solid (TSS), pH, and electrical conductivity (EC) are shown in UTj10-3 as 21.43 ºBrix, SR1 as 5.51, and UTj10-19 as 4.114 mS/cm, correspondingly. Nevertheless, the storage times also are highly significant in EC and sedimentation. For sensory attributes, the consumers rate the accepted sensory evaluation score of UTj10-3 close to SP50, which is the highest accepted score when compared to others of the same storage time.
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