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Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico‐chemical and sensory characteristics of sugar cane juice
Author(s) -
Rezzadori Katia,
Petrus Rodrigo R.,
Benedetti Silvia,
Carminatti Claudimir A.,
Petrus José C. C.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03124.x
Subject(s) - pasteurization , microfiltration , food science , chemistry , rheology , sugar , cane , pulp (tooth) , passion fruit , biochemistry , materials science , medicine , composite material , dentistry , membrane
Summary The aim of this study was to determine the physico‐chemical, microbiological, rheological and sensory characteristics of sugar cane juice with passion fruit pulp (5% w/w) added and which had been submitted to microfiltration and pasteurisation (90 °C/30 s; 95 °C/30 s) processes. The results showed that the juices obtained after the microfiltration and pasteurisation processes had low microbial counts. The microfiltered juice showed a reduction in the soluble solids, acidity and vitamin C content ( P = 0.05), while the pasteurised juice showed no change in these parameters ( P > 0.05) in relation to the natural sugar cane juice, with the exception of vitamin C , which was not detected after the thermal treatment. In relation to the rheological properties, Newtonian behaviour was observed for both microfiltered and pasteurised juices. The sensory tests on a hedonic scale showed good acceptance of both juices (microfiltered and pasteurised).