Malaysian Applied Biology Journal

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47_05_16

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Malays. Appl. Biol. (2018) 47(5): 129–134

 

THE EFFECT OF HEAT TREATMENT AND SONICATION ON

PHYSICOCHEMICAL AND COLOUR ATTRIBUTES OF

YELLOW SUGARCANE JUICE


SITI HAJAR-AZHARI, RAUDZAH SHAHRUDDIN and MUHAMAD HAFIZ ABD RAHIM*


Faculty of Food Science and Technology, Universiti Putra Malaysia,

43400, Serdang, Selangor Malaysia

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 16 October 2018, Published online 30 November 2018


ABSTRACT

Sonication is an emerging food processing technology that is recognised as a potential technique for improvement in the quality of fruit juice, while maintaining most of its sensory properties. This study was conducted to evaluate the effect of sonication and heat treatment on the quality parameters of yellow sugarcane juice in terms of physicochemical (total soluble solids, pH and titratable acidity), colour changes, clarity and Nonenzymic Browning Index (NEBI). Sugarcane juice was subjected to water bath sonication at 40°C (for 10, 20 or 60 minutes) and heat treatment at 90°C (5, 10 or 15 minutes). Results indicated that no significant changes occurred in the physicochemical, colour and NEBI in the sonicated juice samples, but significant decrease (p < 0.05) in clarity at 20 minutes sonication as compared to control. In contrast, heat treatment produced significant decrease (p < 0.05) of total soluble solids and clarity while other parameters remain unchanged. These results indicate that sonication causes minimal changes towards physicochemical and colour attributes of yellow sugarcane juice. This study suggest that sonication is comparable to heat treatment.

Key words: Sugarcane juice, yellow sugarcane, thermal treatment, sonication

 

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