1 Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad 500030
2 Department of Food and Nutrition, College of Community Science, PJTS Agricultural University, Hyderabad, Saifabad 500004
3 Department of Extension and Communication management, College of Community Science, PJTS Agricultural University, Hyderabad, Saifabad 500004
4 Department of Statistics, PJTS Agricultural University, Rajendranagar, Hyderabad 500030
DOI : https://doi.org/10.21276/AATCCReview.2024.12.03.345
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Abstract
The objective of the study was to extract sugarcane juice, identify the ideal stage of maturity and assess its acceptability using sensory analysis. From Rudrur, Regional Sugarcane and Rice Research Station in Nizamabad provided the sugarcane cultivars Co86032, 85R186 and 83R23 for the study which was carried out in 2021–2022. These types were gathered in the eighth, tenth and twelve months of maturity. The findings showed that physical characteristics like sucrose in brix% and juice obtained grew more prominent as one aged. Thus, for sensory examination 12thmonth maturity stage was chosen. Out of all the varieties that were evaluated the experimental sample SCR2-83R23 showed better acceptability than the experimental sample SCR1-85R186 and control SCO-Co86032. Because of improved sweetness, a deeper flavor profile and superior overall juice obtained are important components of consumer choice and sensory pleasure the SCR2-83R23 variant is probably more widely accepted.