The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants
AUTOR(ES)
JASMI, Nazariah
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
20/12/2019
RESUMO
Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonication treatments for 5 and 15 minutes as a method for preservation. RS contains a higher °Brix (15) compared to YS (14), and was unchanged while YS demonstrated a significant reduction. Furthermore, RS displayed a superior fructose (+802%), glucose (+119%) and sucrose (+17.91%) levels in all samples and they were largely preserved during both treatments. However, RS was sensitive to colour changes, as darker juice (decrease in lightness and increase in redness) was produced after treatments. RS possessed lower phenolic content (-31.15%) and antioxidant activity (-11.51%) than YS, and was significantly affected by both treatments. Sonication was more effective in reducing the microbial content than heat in both treatments. These findings indicated that RS is better at retaining its physicochemical properties under preservation treatment, but less resistant in preserving its appearance and nutritional values.
Documentos Relacionados
- The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants
- Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt
- Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
- Effects of different packaging techniques on the microbiological and physicochemical properties of coated pumpkin slices
- Physicochemical, microbiological and sensory evaluation of a bioactive food blend