Value added products from clarified sugarcane juice

• Published in: Journal of Sugarcane Research (online) 2021-06, Vol.11 (1), p.1-5
• Main Authors: Rajendran, Irudayaraj, Vennila, A., Palaniswami, C.
• Format: Article
• Language: English
• Subjects: cane juice clarification; jaggery; non centrifugal cane sugar; sugarcane juice; value added products from sugarcane
• ISSN: 2249-927X; 2582-4767
• DOI: 10.37580/JSR.2021.1.11.1-5

Sugarcane juice (SCJ) is a valuable base product obtained from sugarcane to prepare wide range of products of interest with increased nutritional quality. SCJ contains variety of non sugar impurities which are to be removed prior to preparation of the products including the SCJ beverage. These non sugar components interfere in the stability, colour and texture of the products. They mainly constitute fibre, wax, fat, dirt, soil, albuminoids, gums, starch, organic acids, etc. As long as they are present, they change the constituents of SCJ, chemically alter the original components and pH, which adversely affect the quality and shelf life of the final products. Hence the importance of the components present in sugarcane juice and their removal has been discussed in this paper. From the clarified SCJ, four products viz. SCJ beverage, badam jaggery (BJ), grape juice jaggery (GJ) and SCJ rich drink have been prepared to show the potential and versatility of SCJ to prepare such products. Nutritional quality of these products is due to the minerals, vitamins originally present in SCJ and they are having various health benefits. Shelf life of badam and grape juice jaggery was found to be six months. SCJ beverage and SCJ rich drink were found stable for three months without mold formation under ambient conditions.