%0 Journal Article
	%A Ghada A. Abdel-Razig  and  Isam A. Mohamed Ahmed and  Elfadil E. Babiker & Abu ElGasim A. Yagoub
	%D 2010
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 37, 2010
	%T Effect of Addition of Separan at Different Concentrations as a Flocculants on Quality of Sugar Cane Juice
	%U https://publications.waset.org/pdf/10766
	%V 37
	%X The study was designed to evaluate the use of low
concentrations of separan flocculent (Less than 3 ppm) on
physicochemical properties of sugar cane juice. Colour, pH, purity,
turbidity, pol, brix, reducing sugars tannins and polyphenols of
crushed cane (green and burned) juice, mixed juice and clarified
juice were studied. The results showed that pol, brix, reducing sugar
and turbidity are higher in crushed cane juice. Clarified burned juice
had low turbidity, reducing sugars, pol and brix but had significantly
lower pH, purity and colour when compared to crushed juice.
Polyphenols of the crushed juice (1.19%) decreased significantly in
the clarified juice to 0.006%. Addition of separan at a concentration
of 0.015 ppm reduced significantly colour, polyphenols and tannins
and reducing sugar compared to the control.
	%P 138 - 141