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| BOMDESPACHO,Laura de Queiroz; SILVA,Bianca Tanahani Ribeiro da; Lapa-GUIMARÃES,Judite; DITCHFIELD,Cynthia; PETRUS,Rodrigo Rodrigues. |
| Abstract This study evaluated the influence of different Brazilian cultivars (RB867515/C1, SP813250/C2, RB92579/C3 and CTC02/C4) on unprocessed sugarcane juice quality by physicochemical, microbiological and enzymatic analysis. Color parameters were determined during six days at 10 °C. The experimental design was completely randomized with four treatments (cultivars) and three replicates. Significant differences were observed (p ≤ 0.05) among the juice samples from different cultivars. The pH values ranged from 5.09 to 5.25, soluble solids content from 14.13 to 18.60 ºBrix and titratable acidity from 0.035 to 0.120% of citric acid. Counts of mesophiles, psychrotrophs and molds and yeasts varied between 4.8 and 6.2 logCFU mL-1, 3.2 and 4.6 logCFU mL-1 and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Non-alcoholic beverage; Enzymatic browning; Principal components analysis. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500096 |
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