Evaluation of Some Technological Treatments on Juice Quality of Both Sugar Cane and Sweet Sorghum as Fresh Bever or Raw Material for Syrup (Black Honey) Production
International Journal of Nutrition and Food Sciences
Volume 9, Issue 4, July 2020, Pages: 95-103
Received: May 8, 2020;
Accepted: May 27, 2020;
Published: Jul. 17, 2020
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Rokaia Ramadan Abdelsalam, Food Science Department, Faculty of Agriculture, Minia University, El Minia, Egypt
Waled Mohamed Abdel-Aleem, Central Laboratory of Organic Agriculture, Agriculture Research Center, El Minia, Egypt
Hussein Ferweez, Food Science and Technology Department, Faculty of Agriculture, New Valley University, El Kharga, Egypt
The juice of either sugarcane (CJ) or sweet sorghum (SJ) is used as a raw material for the production of syrup (black honey). So far, no quality standards are reported for sugarcane juice or sweet sorghum as a fresh drink or raw material for the production of syrup. Therefore, this research was designed to study the quality of juice for each of them by replacing the sugarcane juice with sweet sorghum juice in proportions (25, 50 and 75%). The physic-chemical properties represented in TSS, pH, percentage of purity as their highest values in sugarcane juice (A1) and the lowest values for them in sweet sorghum juice (A5), while the highest degree of color unit was recorded in sweet sorghum juice (A5) and the lowest value for color unit in sugarcane juice (A1). Significant differences were found in the physical, chemical and sensory properties as a result of the different treatments with increase of replacement percentage. The reducing sugars, acidity, protein and color values were increased, while the decrement were found in TSS, percentage of purity, total sugars, fats, ash, and minerals (potassium-sodium-calcium-magnesium-iron). Citric acid (B3) treatment resulted in obtaining a light-colored juice with a higher content of reducing sugars compared with the other treatments, and the pre-heating (B2) to 80±0.5°C was improved the sensory properties and general acceptance. It could be concluded that the replacing rate of 25% (A2) with the pre-heating (B2) recorded the best sensory properties and is recommended for the production of canned juice or could be used as a raw material for the production of honey with a subsequent study of its production as a natural energy drink characterized for its long preservation period.
Rokaia Ramadan Abdelsalam,
Waled Mohamed Abdel-Aleem,
Evaluation of Some Technological Treatments on Juice Quality of Both Sugar Cane and Sweet Sorghum as Fresh Bever or Raw Material for Syrup (Black Honey) Production, International Journal of Nutrition and Food Sciences.
Vol. 9, No. 4,
2020, pp. 95-103.
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