PREPARATION AND EVALUATION OF A REFRESHING SUGARCANE JUICE BEVERAGES

Studies on the preparation and evaluation of sugarcane juice beverages with the combination of ginger, mint, and lemon extracts were carried out. The 0.5 % lemon juice was found to be optimum for maximum juice yield. Six combinations were screened out through preliminary studies on the basis of sensory evaluation characteristics. The products were analyzed for physico-chemical and sensory characteristics. The titrata ble acidity, colour units, and ascorbic acid were increased while tota l ash, pH, and red colour units were moderately decreased with the add ition of increased proportion of ingredients in sugarcane juice. The t reatment (T-2) was adjudged best being a maximum sensory score. The be st product showed over six months storability without any change of co nstituents.