Sugarcane juice spread and a process for preparing the same

A process for preparing a ginger and cumin flavored sugarcane juice spread, said process comprising:

• (a) soaking the canes in water containing 0.1% by wt. potassium meta bi-sulphite and 0.01% by wt. citric acid for 2-4 hrs;
• (b) washing the sugarcanes of step (a) and crushing the same to obtain sugarcane juice having a concentration of 18-20° Brix;
• (c) filtering the sugarcane juice of step (b) at 25-28° C.;
• (d) concentrating the filtered juice of step (c) to a solid content of 45-60° Brix;
• (e) adding 0.1-1.0% by wt of food preservatives to the concentrated juice of step (d);
• (f) thickening or emulsifying the concentrated juice of step (e) by adding 0.5 to 5% by wt. pectin and 0.03 to 0.5% by wt. of a heteropolysaccharide;
• (g) adding 0.03-1.0% by wt. carrageenan to the emulsified sugarcane juice of step (f);
• (h) heating the mixture of step (g) for 6-15 min to 90-98° C. to achieve setting;
• (i) adding 1-100 ppm of β-carotene to the mixture of step (h);
• (j) optionally adding ginger/cumin oleoresin at a concentration range of 0.1-0.6% by wt. followed by stirring, and
• (k) cooling the mixture of step (j) at ambient temperature to obtain the sugarcane juice spread.