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

Rokaia Ramadan Abdelsalam, Waled Mohamed Abdel-Aleem, Hussein Ferweez
2020 International Journal of Nutrition and Food Sciences  
Juice of sweet sorghum or sugar cane is used as raw material for syrup (black honey) production. There are no quality standards for juice of sweet sorghum or sugar cane as fresh bever or raw material for syrup production. The lack of quality, harmlessness are some problems, which have been generated. This investigation presents pioneering developmental work on juice quality as fresh beverage or raw material for syrup (black honey) production. Material and methods: A split plot design with four
more » ... t design with four replications was used. The main plots were assigned to the formula from cane juice (CJ) and sorghum juice (SJ), i.e. A 1 = 100.00%CJ:0.00%SJ, A 2 = 75.00%CJ:0.25%SJ, A 3 = 50.00%CJ:50.00%SJ, A 4 = 25.00%CJ:75.00%SJ and A 5 = 0.00%CJ:100.00%SJ. The clarification treatments of juice (B 1 = untreated, control, B 2 = pre-heating of juice, 80 ±0.50°C for 10 minutes, and B 3 = 0.05% citric acid) were randomly distributed in sub plots. Results: Formula of juice extracted from sugar cane and sweet sorghum and studied clarification treatments had a significant effect on physical properties of juice expressed as TSS%, purity%, color and pH value, chemical composition expressed as moisture%, sucrose%, reducing sugars%, protein%, total lipids, ash% and titratable acidity, mineral composition expressed as K, Na, Ca, Mg (mg/100g DWB) and Fe (ppm), sensory properties expressed as taste, consistency, flavor and preference. Conclusions: There is a great variations between the physicochemical parameters and sensory properties for formula of juice extracted from CJ and SJ and clarification treatments, not necessarily implying a problem of technological quality as fresh bever or raw material for syrup (black honey) production. It could be revealed from the data that use of formula (A 2 ) with clarification treatment (B 2 ) recorded the highest value of taste (22.70), flavor (23.17) and preference (23.80) and is advisable under the present work conditions.
doi:10.11648/j.ijnfs.20200904.11 fatcat:kqntnzcsebehpd2rh25sszvuau