SOUTHERN JOURNAL OF SCIENCES

Abstract:
Background: Sugarcane juice is an excellent substrate for the growth of a large and diverse microbiota, and poor quality of it can affect the health of consumers. This study aimed to evaluate the acidity parameters of the juice extracted from minimally processed sugarcane at three different points in Cuiabá - MT. Methods: In the juice samples, the following parameters were analyzed: Brix (soluble solids), pH, acetic (volatile) acidity, and sulfuric (total) acidity. Results: All the Brix values were above 18. The pH values were between 5 and 6. The total and volatile acidity was below 0.8. Discussion: The Brix values found in this study are similar to other studies (standard deviation of 1.7). The variety of sugarcane significantly influences the Brix and its sampling period. Inappropriate handling of sugarcane promotes the microbiological decrease of the final product. The pH values were satisfactory, but the changes in temperature in one of the juices (sudden change from 24 to 22.7ºC) caused its pH to differ from the value found for the others. The total and volatile acidity content is related to the storage time of the juice, which can be contaminated by bacteria and microorganisms, affecting the characteristics of the product. When the acidity value is more significant than 0.8, there was a change in these characteristics, which did not happen in this work. Conclusions: The Brix values indicate an adequate maturation of the analyzed juices. The pH values are in the ideal range for sugarcane juice. The volatile and total acidity is in the ideal range, indicating quality standards for sugarcane juice.

Link: Open
DOI: 10.48141/SJS.v31.n35.2023.06_GALIASSI_pgs_61_67.pdf