PRASHANT T DAMANE et al.

Volume 3 Issue 3: 2015

Citation: 10.2348/ijset06150830
Impact Factor- 3.25

ISSN (O): 2348-4098

ISSN (P): 2395-4752

DEVELOPMENT AND FORMULATION OF MILK WHEY BLENDED SUGARCANE JUICE

AND ITS PHYSICOCHEMICAL ANALYSIS

1PRASHANT T DAMANE, 2 CHITRA SONKAR, 3ROSHAN DARADE
1,3 M.Tech Tech, Department of Food Process Engineering, Sam HigginBottom Institute of Agriculture, Technology and

Sciences Deemed University, Allahabad, U.P211007, India, Email id mayurbugad5@gmail.com

2Assistant Professor, Department of Food Process Engineering, Sam HigginBottom Institute of Agriculture, Technology and

Sciences Deemed University, Allahabad, U.P211007, 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 1560,
0.50.7 and 2.53.0 respectively in the 100ml of sugarcane juice. Raw sugarcane juice was prepared by pasteurizing e at 70C
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. Physicochemical 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 micro
organisms 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 lowlactose
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 by
product 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 byproduct 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 )
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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 g of
carotene (Parvathy, 1983). Sugarcane juice is rich in
enzyme and has many medicinal properties. It contains
water (75%85%), reducing sugar (0.33.0%), non
reducing sugar (1021%). (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 pres
ence of simple sugars. The sugarcane juice can be
introduced as delicious beverages by preventing the
spoilage of juice with appropriate method. Biodegradation
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PRASHANT T DAMANE et al.

Volume 3 Issue 3: 2015

Citation: 10.2348/ijset06150830
Impact Factor- 3.25

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 LabI. Hand
refractometer (Range 032Brix, Gardener Corporation,
New Delhi) at 200C was used for measuring Total
Soluble Solid (TSS).

ISSN (O): 2348-4098

ISSN (P): 2395-4752

juice was done by use double layer of muslin cloth.

Sugarcane juice was prepared and pasteurized at 70 0C 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 85oC (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

3. METHODS
3.1 EXPERIMENTAL PROCEDURE
3.1.1 Process of Milk Whey Blended Sugarcane 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
International Journal of Science, Engineering and Technology- www.ijset.in

Treatments

Whey
(ml)

Lemon
(ml)

Ginger
(ml)

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
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PRASHANT T DAMANE et al.

Volume 3 Issue 3: 2015

Citation: 10.2348/ijset06150830
Impact Factor- 3.25

being filled were loosely covered 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 physico
chemical, 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 physicochemical, microbiological and sensory
evaluation (Ranganna, 1986) at seven days intervals to
evaluate changes in chemical and microbiological
parameters.

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4.2 PHYSICOCHEMICAL AND SENSORY ANALYSIS OF

MILK WHEY BLENDED SUGARCANE JUICE BEVERAGE
PREPARED
Physicochemical 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 physicochemical characteristics
and sensory analysis of prepared sugarcane juice
beverage is given in Table 4.2
Table 4.3 ANOVA for Sensory Analysis

4. RESULTS AND DISCUSSION

Physicochemical characteristics of raw sugarcane juice
without addition of other juices were analyzed as shown
in Table 4.1

Table 4.1 Physicochemical and sensory analysis of raw
sugarcane juice
Characteristics

Analysis

TSS (0Brix)

18.5

Acidity (%)

0.40

PH

3.8

Moisture (%)

81.67

Viscosity (cP at 30 0C)

3.53

Ash (%)

0.45

Total sugar (%)

18.11

Reducing sugar (%)

1.32

Protein (%)

0.56

10

VitaminC (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 (2.53.0 ml), and ginger (0.50.7 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.
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O Aoverall acceptability

140
120
100
cfu/ml

Sr. no.

80

T2
T5
T7
T9

60
40
20
0
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

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PRASHANT T DAMANE et al.

Volume 3 Issue 3: 2015

Citation: 10.2348/ijset06150830
Impact Factor- 3.25

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.

35
T2
T5
T7
T9

30
cfu/ml

25
20
15
10
5
0

5 10 15 20 25 30 35 40 45 50 55
Days

Figure 4.2 Changes in Yeast and Mold Count (YMC)

during storage

Table 4.2 Physico chemical and sensory analysis of milk
whey blended sugarcane juice beverage prepared

Sr. No

ISSN (O): 2348-4098

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Characteristics

Analysis

TSS (0Brix)

17.5

Acidity (%)

0.46

pH

4.1

Moisture (%)

79.03

Viscosity (cP at 30 0C)

4.23

Ash (%)

0.50

Total sugar (%)

21.47

Reducing sugar (%)

1.48

Protein (%)

1.33

10

VitaminC (mg/100 g)

3.02

11

Overall acceptability

7.3

4.3 PHYSICOCHEMICAL 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 nonreducing 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
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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.
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 micro
organism 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.

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Volume 3 Issue 3: 2015

Citation: 10.2348/ijset06150830
Impact Factor- 3.25

[2]
Chauhan O.P,Dheer Singh, S. M. Tyagi, and D. K.
Balyan (2002) Studies on preservation of sugarcane juice,
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[3]
Sukumar De, (1980). Outlines of Dairy
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[4]
Gunther Pesta, Roland MeyerPittroff, and
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Krishnakumar T. and Devadas C.T. (2006),
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[11]
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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

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