. 2023 Jan 9;12(2):311. doi: 10.3390/foods12020311

Table 1.

Two-way ANOVA showing the effect of steam treatment on thephysico-chemical properties and sensory evaluation atdifferent storage intervals of sugarcane juice.

Source of Variation	Degrees of Freedom	Mean Sum of Square
Source of Variation	Degrees of Freedom	˚Brix (%)	Total Sugars (%)	Reducing Sugars (%)	pH Value	Titrable Acidity (%)	Phenolic Content (mg/gm)	Color and Appearance	Flavor	Acceptability
Treatment (T)	3	3.757 **	1.311 **	0.0024	0.394 **	0.749 **	2.313 **	51.844 **	35.974 **	43.934 **
Storage Time (ST)	3	19.881 **	18.991 **	0.345 **	3.017 **	1.476 **	15.747 **	63.623 **	65.704 **	88.650 **
T × ST	9	0.825 **	0.128 *	0.008 **	0.078 **	0.175 **	1.476 **	8.983 **	10.226 **	11.178 **
Treatment/Traits		˚Brix	Total Sugars	Reducing Sugars	pH Value	Titrable Acidity	Phenolic Content	Color and Appearance	Flavor	Acceptability
Control		19.50 ^b	18.63 ^b	0.64 ^a	4.75 ^b	1.11 ^a	2.41 ^b	3.09 ^b	2.86 ^b	2.9 ^b
5 min at 7 psi		19.68 ^b	18.62 ^b	0.68 ^a	4.74 ^b	1.17 ^a	2.29 ^c	3.13 ^b	2.57 ^b	2.79 ^b
10 min at 7 psi		20.56 ^a	19.11 ^a	0.66 ^a	5.05 ^a	0.71 ^b	3.11 ^a	6.71 ^a	5.68 ^a	5.98 ^a
15 min at 7 psi		20.54 ^a	19.26 ^a	0.66 ^a	5.07 ^a	0.70 ^b	3.10 ^a	6.72 ^a	5.73 ^a	6.03 ^a
Storage time
0 days		21.13 ^a	19.92 ^a	0.49 ^d	5.36 ^a	0.49 ^d	3.85 ^a	8.15 ^a	7.43 ^a	8.17 ^a
15 days		20.78 ^a	19.47 ^b	0.55 ^c	5.09 ^b	0.88 ^c	3.40 ^b	4.67 ^b	3.89 ^b	4.18 ^b
30 days		20.14 ^b	19.15 ^c	0.72 ^b	4.97 ^b	0.97 ^b	2.38 ^c	4.08 ^c	3.68 ^b	4.05 ^b
60 days		18.24 ^c	17.08 ^d	0.87 ^a	4.19 ^c	1.34 ^a	1.27 ^d	2.75 ^d	1.83 ^c	1.60 ^c
Coefficient of variation (%)		2.351	1.313	6.844	2.476	7.726	4.052	6.322	9.97	3.756

* denotes significant at 5% and ** denotes significant at 1% probability levels. Different alphabet superscripts in the treatment and storage time denote they were significantly different compared to the others (Tukey’s post hoc tests, p < 0.05).