Cultivar affects the color change kinetics of sugarcane juice

• Autor(a) principal: BOMDESPACHO,Laura de Queiroz
• Data de Publicação: 2018
• Outros Autores: SILVA,Bianca Tanahani Ribeiro da, Lapa-GUIMARÃES,Judite, DITCHFIELD,Cynthia, PETRUS,Rodrigo Rodrigues
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500096
• topic: non-alcoholic beverage; enzymatic browning; principal components analysis

Abstract This study evaluated the influence of different Brazilian cultivars (RB867515/C1, SP813250/C2, RB92579/C3 and CTC02/C4) on unprocessed sugarcane juice quality by physicochemical, microbiological and enzymatic analysis. Color parameters were determined during six days at 10 °C. The experimental design was completely randomized with four treatments (cultivars) and three replicates. Significant differences were observed (p ≤ 0.05) among the juice samples from different cultivars. The pH values ranged from 5.09 to 5.25, soluble solids content from 14.13 to 18.60 ºBrix and titratable acidity from 0.035 to 0.120% of citric acid. Counts of mesophiles, psychrotrophs and molds and yeasts varied between 4.8 and 6.2 logCFU mL-1, 3.2 and 4.6 logCFU mL-1 and 3.3 and 4.8 logCFU mL-1 , respectively. Polyphenol oxidase and peroxidase activities ranged from 8 to 15 U mL -1 and between 6 and 40 U mL-1, respectively. The initial (t0) lightness varied from 21 to 37 among cultivars, and final values, after six days of storage (t6), between 22 and 41. Principal components analysis showed that the juice of different cultivars is characterized by different parameters. Considering its lighter color and smaller color variation during storage, juice extracted from cultivar RB867515 presented the greatest potential for consumer acceptance.