Changes in tannin and colour of sugarcane juice (Saccharum officinarum var yellow cane) during development and maturation
2000
Hanan Yassin M. Qudsieh | Salmah Yusof | Azizah Osman | Russly Abdul Rahman
A study was conducted to determine the effect of sugarcane maturation on the contents of tannin and colour loss of juice. Tannin and colour were determined during the maturation period of cane from 3-10 months. Different parts of the cane namely the top, middle andbottom were analyzed. Results obtained indicated that there was significant (P<O.O 1) decrease in total tannin contents during maturity followed by slower rate of decrease at the end of maturity stages. Results of analysis of the different parts of cane showed no significant difference (P >0.05) in tannin content between the middle and the bottom portion. The top of the stem had significantly (P<0.01) higher content of tannin. There were also significant difference (P<0.01 of juice colour L*a* b* values at different portion at different maturity stages. At the early stages, the colour of extracted juice was dark and dark green then the juice turned to yellowish green during maturity. Positive correlation (~ = 0.477) was detected between a* value and tannin content. The overall colour change (Lili) reading during maturity indicated that the colour of the middle and bottom portion were stable than the top portion. However tannin content were negatively correlated with maturity stages (r2 =-0.74).
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