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
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Background: 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 replications was used. The main plots were assigned to the formula from cane juice (CJ) and sorghum juice (SJ), i.e. A1 = 100.00%CJ:0.00%SJ, A2 = 75.00%CJ:0.25%SJ, A3 = 50.00%CJ:50.00%SJ, A4 = 25.00%CJ:75.00%SJ and A5 = 0.00%CJ:100.00%SJ. The clarification treatments of juice (B1 = untreated, control, B2 = pre-heating of juice, 80 ±0.50°C for 10 minutes, and B3 = 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 (A2) with clarification treatment (B2) recorded the highest value of taste (22.70), flavor (23.17) and preference (23.80) and is advisable under the present work conditions.
Cane Juice, Sorghum Juice, Formula, Clarification Treatment
To cite this article
Rokaia Ramadan Abdelsalam, Waled Mohamed Abdel-Aleem, Hussein Ferweez, 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. doi: 10.11648/j.ijnfs.20200904.11
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