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Sensory and microbial evaluation of microwave treated sugarcane juice

A study has been undertaken at ICAR-Indian Institute of Sugarcane Research, Lucknow with an objective to study the sensory and microbial properties of microwave treated sugarcane juice under ambient and refrigerated conditions. Peeled sugarcane sticks were subjected to heat treatment at 10 psi for 5 minutes then sticks was immediately cooled in a deep freezer and juice was extracted through sugarcane juice extractor followed by the addition of lemon juice to maintain the pH 4.2-4.3. After this the juice was subjected to microwave treatments for time period of 1-4 minutes. All the treated juices were bottled and pasteurized in hot water at 80ºC for 25 minutes. | Sensory and microbial evaluation of microwave treated sugarcane juice