Autoclave-Assisted Steam Blanching of Sugarcane Bites: Effect on Enzymatic Activity, Color Values, Phytochemical Profile, and Organoleptic Quality

Although sugarcane is mostly grown for sugar and ethanol production, it is commonly relished in the form of fresh juice and bites. Endogenous enzymes causing the browning of sugarcane are a major concern for its acceptability by consumers. Therefore, the current study aimed at the inactivation of peroxidase (POD) and polyphenol oxidase (PPO) enzymes in the sugarcane bites (pieces) by using autoclave steam blanching which was assessed in terms of residual enzymatic activity both qualitatively and quantitatively. Further, the corresponding changes in the color values and the browning index resulting from the blanching treatment were assessed. The results indicated that the autoclave steam blanching for 5 min significantly (p < 0.05) reduced the residual enzyme activity, approximately 90% in POD and 98% in PPO enzyme activities. A non-significant (p < 0.05) change in the TSS, flavonoids, and antioxidant activity was observed. However, ascorbic acid decreased by 27.9%, whereas a 9.04% increase in total phenols was noticed. Additionally, a significant (p < 0.05) decrease in the browning index was accompanied by an improvement in the L* value and hue angle, which revealed the positive effect of blanching on the color profile of sugarcane bites. In a nutshell, the steam blanching using autoclave significantly (p < 0.05) reduced the enzyme activity, while positively improving the appearance and quality attributes of the developed sugarcane bites.