ORGANIC ACID ADAPTATIONS IN SUGARCANE JUICE

Acidification is a usual procedure performed by the juice industry that targets either the standardization or microbiological and enzymic stabilization of the end product. This study was primarily undertaken to investigate sensorial adaptation of organic acids in sugarcane juice. Trans-aconitic, malic and citric acids were separately added into freshly extracted whole juice (pH ~ 5.0) until pH 4.4. Nine-point hedonic scale, difference-from-control and rank preference tests were carried out. Also physicochemical, microbiological, enzymic assays and measurement of color parameters were conducted. Although trans-aconitic is the predominant organic acid found in sugarcane juice, it is not the best option for the juice acidification. Conversely, citric and malic acids were more compatible with cane juice based on the sensory analysis, and citric acid best matched cane juice. Citric acid is also much more affordable compared to trans-aconitic and malic acids.