DEVELOPMENT AND FORMULATION OF MILK WHEY BLENDED SUGARCANE JUICE AND ITS PHYSICO CHEMICAL ANALYSIS

DEVELOPMENT AND FORMULATION OF MILK WHEY BLENDED SUGARCANE JUICE AND ITS PHYSICO CHEMICAL ANALYSIS 1 PRASHANT T DAMANE, 2 CHITRA SONKAR, 3 ROSHAN DARADE 1,3 M.Tech Tech, Department of Food Process Engineering, Sam HigginBottom Institute of Agriculture, Technology and Sciences Deemed University, Allahabad, U.P 211007, India, Email id mayurbugad5@gmail.com 2 Assistant Professor, Department of Food Process Engineering, Sam HigginBottom Institute of Agriculture, Technology and Sciences Deemed University, Allahabad, U.P 211007, India ABSTRACT The present study was carried out to reduce the spoilage and to increase the shelf life of the milk whey blended sugarcane juice using chemical preservatives. Milk whey, ginger juice and lemon juice were added at different proportion ranges 15 60, 0.5 0.7 and 2.5 3.0 respectively in the 100ml of sugarcane juice. Raw sugarcane juice was prepared by pasteurizing e at 70ᴼC for 10 minutes and adding KMS 225 ppm as preservatives. Blended sugar cane juice was optimised on the basis of sensory analysis. It was found that sample T5 (35:2.75:0.6) was best as compared to other samples. Physico chemical analysis of sample T5 was carried out and it was found that the nutritional value was more as compared to the control sample T0. Microbial analysis (Total Plate Count and Yeast mould count) of sample T5, T7 and T9 was carried out from 0days to 55days, and shows the growth of microbial activity was increased. Sample T5 shows satisfactory storage life. The lemon and ginger were able to lower the ph of sugarcane juice to 4.1 which gave a preservative action and inhibit the growth of microorganisms during storage. Keywords: Milk whey, Sugarcane juice, Shelf life 1. INTRODUCTION Milk and dairy products represent one of main diet of Indian people. As a sequel to white revolution, India has surged ahead to become the largest milk producer in the world. With growing urbanization, demand for processed dairy foods has increased considerably, in particular demand for different cheese varieties and low lactose milk due to increasing intolerance of human beings to lactose in milk and other milk products. Whey is the watery portion of milk remaining after milk coagulation and removal of the curd. It is a greenish translucent liquid, viewed until recently as one of the major problematic disposal in the dairy industry. Whey is a valuable byproduct obtained during manufacture of cheese, chhana, paneer, casein and shrikhand in dairy industries and usually dumped because it has no value; on the other hand the whey presents interesting nutritional value as food supplement and its discard is increasingly frowned upon by environmentalists (Jindal et al., 2004). It is produced mainly from cheese industry. It contains precious nutrients like lactose, whey protein, minerals, and vitamins. These nutrients have an indispensable value in human dietary requirement (Prendergast, 1985; Mathur et al., 1988). Whey is a by product in milk processing, the world production amounts to about 82 million metric tons, and especially the acid whey is seen as a waste product. In general three types of whey have to be differed: sweet, acid and casein whey. Without regard to its origin the main component of whey is the carbohydrate lactose. The amount of lactose exceeds 70 % of total dry matter (DM). Proteins and inorganic substances (ash) follow with differing weight proportions (Gunther Pesta et al., 2013 ) Sugarcane is an important industrial crop cultivated in tropical and subtropical regions of the world. India is the world second largest producer of sugarcane next to Brazil. Sugarcane has been used as a sweetener for millennia and today refined sugar is used in copious quantities to supplement the natural sugar (fructose) found in fruits and vegetables. (Phanikumar, 2011) A part of sugarcane juice consumed as expensive and pleasing beverages in India. It possesses therapeutic value. (Banerji et al., 1997) Sugarcane juice is commonly used as a delicious drink in both urban and rural areas. Sugarcane juice of 100 ml provides 40 Kcal of energy, 10 mg of iron and 6 μg of carotene (Parvathy, 1983). Sugarcane juice is rich in enzyme and has many medicinal properties. It contains water (75% 85%), reducing sugar (0.3 3.0%), nonreducing sugar (10 21%). (Swaminathan, 1995) Sugarcane juice is a great preventive and healing source for sore throat, cold and flu. It has a low glycemic index which keeps the body healthy. Even the diabetic can enjoy this one sweet drink without fear. It is because it has no simple sugars. It hydrates the body quickly when exposed to prolong heat and physical activity. It is excellent substitutes for aerated drinks and cola; it refreshes and energizes the body instantly as it is rich in carbohydrates. Lemon is natural clarifiers as well as increases the flavour of sugarcane juice. A heavy precipitate forms which is separated from the juice in the clarifier (Prasad & Nath, 2002h). The insoluble particulate mass, called mud, is separated from the limed juice by gravity or centrifuge. Ginger is main role of juice antimicrobial agent as well as good stability & flavour provide. In general sugarcane juice is spoiled quickly by the presence of simple sugars. The sugarcane juice can be introduced as delicious beverages by preventing the spoilage of juice with appropriate method. Biodegradation International Journal of Science, Engineering and Technology- www.ijset.in 830

is caused by microorganisms mainly Leuconostoc sp. (L. mesenteroides and L. dextranium) also takes place. Soon after the harvest of sugarcane; endogenous invertase enzyme is activated and acts as a cause of deterioration. These organisms convert sucrose into polysaccharides, such as dextran. Besides, loss of sucrose, the presence of dextran even in very small amount creates problem of filtration, clarification, crystallization and alters the shape of sugar crystals thereby affecting the quality of sugar (Krishnakumar and Devadas, 2006) acceptability. 2. MATERIALS Raw materials such as Sugarcane, Milk, Ginger, Lemon were procured from local market. Chemicals such as citric acid, KMS and also glass wares flask, thermometer, measuring cylinder, glass rod and glass bottle were available from Food Process Engineering Lab I. Hand refractometer (Range 0 32 Brix, Gardener Corporation, New Delhi) at 200 C was used for measuring Total Soluble Solid (TSS). 3. METHODS 3.1 EXPERIMENTAL PROCEDURE 3.1.1 Process of Milk Whey Blended Sugarcane Juice juice was done by use double layer of muslin cloth. Sugarcane juice was prepared and pasteurized at 70 0 C for 10 minutes (Chauhan et al., 2002).Then addition of measured amount of both juices i.e. lemon and ginger in pasteurised sugarcane juice after that clarification of whole mixed juice was carried out. 3.1.3 Preparation of Panner Whey Preparation of Paneer whey was obtained by heating milk at below boiling temperature 85 o C (De.Sukumar, 1980) and adding citric acid slowly by constant stirring. After few minutes milk curdles leaving behind whey. Then it was strained by muslin cloth. 3.1.4 Preparation of Lemon Juice Lemons were cut into two pieces with the help of sharp blade knife. Then lemon pieces were squeezed by squeezer and lemon extract was filtered through the muslin cloth to remove the extraneous matter and seeds. 3.1.5 Preparation of Ginger Juice Gingers were peeled with the help of sharp blade knife. Then peeled ginger pieces were cut into small pieces. Then ginger extract was extracted by put into in muslin cloth and apply force in mortal and pastel, to help in ease of extraction. After that ginger extract were filtered through muslin cloth and shreds of ginger were discarded. 3.1.6 Blending of Juices After the extraction of sugarcane juice, the ginger extract, lemon extract, and paneer whey, milk whey blended sugarcane juice beverage formulation was done by the addition of ginger extract, lemon extract and sugarcane juice in predetermined concentration as per the calculation made in Table 3.1. Table 3.1 Optimization of milk whey blended sugarcane juice beverage formulation per 100 ml of Sugarcane juice 3.1.2 Preparation of Sugarcane Juice Sugarcane stick of good quality and free form insects buds and mechanical damaged. Then skin and node of sugarcane stem were removed with the help of curved blade knife. Sugarcane sticks were properly clean and wash with water. Then juice was extracted by power operated screw juice extractor and filtration of sugarcane Treatments Whey Lemon Ginger T1 15 2.50 0.7 T2 20 2.75 0.6 T3 25 3.00 0.5 T4 30 2.50 0.7 T5 35 2.75 0.6 T6 40 3.00 0.5 T7 45 2.50 0.7 T8 50 2.75 0.6 T9 55 3.00 0.5 T10 60 2.50 0.7 Based on sensory evaluation, best combination was chosen. KMS (Potassium Meta bi sulphite) was added in 225 ppm. The milk whey blended sugarcane juice was then filled in sterilized glass bottles. The bottles after International Journal of Science, Engineering and Technology- www.ijset.in 831

being filled were loosely cov ered with the tin crowns. The partially sealed glass bottles were exhausted at high temperature. After complete exhausting the glass bottle were sealed by double seamer and pasteurized. For the heat treatment purpose in bottle pasteurization method were used to heat treat the sample. Optimization of shelf life was done based on physicochemical, microbiological and sensory characteristic changes during the storage life of milk whey blended sugarcane juice beverage, were subjected to storage studies at refrigeration temperature for a period of two months by drawing samples for determination of changes in physico chemical, microbiological and sensory evaluation (Ranganna, 1986) at seven days intervals to evaluate changes in chemical and micro biological parameters. 4. RESULTS AND DISCUSSION Physico chemical characteristics of raw sugarcane juice without addition of other juices were analyzed as shown in Table 4.1 4.2 PHYSICO CHEMICAL AND SENSORY ANALYSIS OF MILK WHEY BLENDED SUGARCANE JUICE BEVERAGE PREPARED Physico chemical characteristics of prepared milk whey blended sugarcane juice beverage were analyzed. The Protein percentage of Juice was 1.33, which was higher than that found in the raw sugarcane juice. Protein content more energy provide the normal raw sugarcane juice as well as other more nutrition present in this prepared juice All the chemical characteristics were also analyzed; which is higher than the value raw sugarcane juice. The data of various physico chemical characteristics and sensory analysis of prepared sugarcane juice beverage is given in Table 4.2 Table 4.3 ANOVA for Sensory Analysis Table 4.1 Physico chemical and sensory analysis of raw sugarcane juice Sr. no. Characteristics Analysis 1 TSS ( 0 Brix) 18.5 2 Acidity (%) 0.40 3 PH 3.8 4 Moisture (%) 81.67 5 Viscosity (cp at 30 0 C) 3.53 6 Ash (%) 0.45 7 Total sugar (%) 18.11 8 Reducing sugar (%) 1.32 9 Protein (%) 0.56 10 Vitamin C (mg/100 g) 1.06 11 Overall acceptability 7.6 4.1 OPTIMIZATION OF MILK WHEY BLENDED SUGARCANE JUICE BEVERAGE FORMULATION PER 100 ML OF JUICE In the optimization of sugarcane juice beverage formulation mainly the quantity of whey, lemon and ginger in sugarcane juice was optimized based on sensory evaluation. The sensory evaluation was based on three parameter flavour, appearance and overall acceptability. For the optimization process different ratio of whey (15 60 ml), lemon (2.5 3.0 ml), and ginger (0.5 0.7 ml) were employed. In which the sample T5 (whey 35 ml, lemon 2.75 ml, and ginger 0.6 ml) obtained the best scores. This optimized beverage was used for shelf life study. cfu/ml 140 120 100 80 60 40 20 0 O A overall acceptability T2 T5 T7 T9 5 10 15 20 25 30 35 40 45 50 55 Days Figure 4.1 Changes in Total Plate Count (TPC) (cfu/ml) during storage International Journal of Science, Engineering and Technology- www.ijset.in 832

cfu/ml 35 30 25 20 15 10 5 0 T2 T5 T7 T9 5 10 15 20 25 30 35 40 45 50 55 Days Figure 4.2 Changes in Yeast and Mold Count (YMC) during storage temperatures. Moisture decreases during storage life. The ph decreased whereas acidity increased significantly during storage of sugarcane juice. Addition of Potassium Meta bi sulphite to juice reduced the microbial activity during storage resulting in significantly less reduction in ph and less acidity. And protein contain was increased. Analysis of milk whey blended sugarcane juice beverage, those nutrition value was increase as compare the raw sugarcane juice. Total Plate Count (TPC) test was performed periodically after 10 days. The bacteria population increased during storage of milk whey blended sugarcane juice beverage. The least growth was observed in the sample T9 whereas the sample T2 showed the highest growth of Yeast and Mold Count (YMC) test was performed periodically after 22 days. The (YMC) population increased during storage of juice. The least growth was observed in sample T7 whereas the sample T2 show the highest growth during storage period. Table 4.2 Physico chemical and sensory analysis of milk whey blended sugarcane juice beverage prepared Sr. No Characteristics Analysis 1 TSS ( 0 Brix) 17.5 2 Acidity (%) 0.46 3 ph 4.1 4 Moisture (%) 79.03 5 Viscosity (cp at 30 0 C) 4.23 6 Ash (%) 0.50 7 Total sugar (%) 21.47 8 Reducing sugar (%) 1.48 9 Protein (%) 1.33 10 Vitamin C (mg/100 g) 3.02 11 Overall acceptability 7.3 4.3 PHYSICO CHEMICAL AND MICROBIOLOGICAL CHANGES DURING STORAGE OF MILK WHEY BLENDED SUGARCANE JUICE Changes in physico chemical characteristics are shown in above table and figures. During storage of sugarcane juice at refrigeration temperature, however, the all sample contained 225 ppm of KMS. The decrease in total soluble solids is due to conversion sugars to acids during storage because of biochemical reactions in the juice. The content of reducing sugars in juice increased significantly during storage due to the hydrolysis of non reducing sugars & total sugar increasing for prepared juice. Addition of lemon (ascorbic acid) to heat treated sugarcane juice beverage restricted the degradation of total soluble solids and total sugars during storage at refrigeration 4.4 CHANGES IN SENSORY ATTRIBUTES DURING STORAGE OF SUGARCANE JUICE The milk whey blended sugarcane juice just after preparation was awarded sensory scores ranging between 6.8 to 8.2 for taste, 6.7 to 7.9 for flavour, 6.7 to 7.7 for aroma, 6.5 to 7.8 for appearance and 6.7 to 7.9 for overall acceptability by panellist. The sensory scores reduced significantly (P < 0.05) of juice. ANOVA for sensory analysis of Control sample (T0) was shown in the table 4.3. 5. SUMMARY AND CONCLUSION On the basis of facts stated above it may be concluded that milk whey blended sugarcane juice beverage more nutrition provide thane raw sugarcane juice. Prepared beverage use of sugarcane variety CoP 92226 good quality prepared beverage and from milk whey blended sugarcane juice of with satisfactory storage stability of 55 days at refrigeration as well as room temperature could be prepared from pasteurized juice after addition of milk whey 35 ml per 100 ml sugarcane juice and lemon addition of 0.6 ml per 100 of sugarcane juice, and addition of 225 ppm of potassium metabisulphite. As well as ginger juice natural antimicrobial agent hence this gave a preservative action and inhibits the growth of microorganism during storage. Potassium metabisulphite is also a known yeast and mold inhibitor and is being used widely for the preservation of foods. ACKNOWLEDGEMENT The authors would like to acknowledge the Dept. of Food Process Engineering, Vaugh School of Agril. Engg and Technology, SHIATS, for supporting this project. REFERENCES [1] Banerji R, Madan V.K., Misra S. R. (1997), Preservation of sugarcane juice, Indian sugar, 47(3), 195 200. International Journal of Science, Engineering and Technology- www.ijset.in 833

[2] Chauhan O.P,Dheer Singh, S. M. Tyagi, and D. K. Balyan (2002) Studies on preservation of sugarcane juice, International journal of food properties, 5(1), 217 229 (2002) [3] Sukumar De, (1980). Outlines of Dairy Technology. Oxford University Press, New Delhi. [11] Prendergast, K., 1985. Whey drinks Technology, processing and marketing, J. Soc. Dairy Technol., 38 (4): 103 05 [12] Ranganna S (1986) Handbook of Analysis & Quality Control for fruit and vegetable products, 2nd Edition, Tata Mcgraw hill publishing Co. ltd., New Delhi. [4] Gunther Pesta, Roland Meyer Pittroff, and Winfried Russ (2013), Technische Universitat Munchen, Chair for Energy and Enviromental Technologies of the Food Industry, Weihenstephaner Steig 22,85350 Freising Weighenstephan, Germany [5] Jindal, A.R., M. Shore, F.C. Shukla and B. Singh, 2004. Studies on the use of chhana and paneer whey in the preparation of puras (pancakes), Intl. J. Dairy Technol., 57: 221 225. [6] Krishnakumar T. and Devadas C.T. (2006), Microbiological changes during storage of sugarcane juice in different packing materials, Beverage & Food World 42(4), 82 83. [7] Mathur, B.N., A. Kumar and B.G. Ladkani, 1988. UHT processed beverages pave way for economic utilization of whey. Indian Dairyman, 40(10):533 535. [8] Parvathy K, Bottiling of Sugarcane juice, proceedings of the schemes of studies on harvest & post harvest technology (ICAR), Coimbatore Center, Annual Report, Feb 1983, 13 16. [9] Phanikumar H.K (2011), Sugarcane juice powder by spray drying technique, Science Tech Enterpreneur, National Research Development Corporation (An Enterprise of DSIR, Min. of S&T, Government of India), Malleswaram, Bengaluru. [10] Prasad, K. and Nath, N. (2002h). Effect of protreatments and clarificants on sugarcane juice characteristics. Astan J Chemistry. 14 : 723 731. [13] Swaminathan V (1995) Food Science Chemistry& Experimental Foods, the Bangalore Printing & Publishing Co. ltd., Bagtalore. BIOGRAPHIES Prashant Tukaram Damane, M.Tech Student, Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technology and Science Deemed to be University, Allahabad (UP), E.mail:prashantdamane@gmail.com Er. Chitra Sonkar, Assistant Professor, Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technology and Science Deemed to be University, Allahabad (UP) E.mail: Chitra.esther@gmail.com Roshan Yashawant Darade, M.Tech Student, Food Engineering, Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technology and Science Deemed to be University, Allahabad (UP), E.mail:daraderoshan@gmail.com International Journal of Science, Engineering and Technology- www.ijset.in 834