International Journal of Nutrition and Food Sciences

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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

Received: 08 May 2020    Accepted: 27 May 2020    Published: 17 July 2020
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Abstract

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.

DOI 10.11648/j.ijnfs.20200904.11
Published in International Journal of Nutrition and Food Sciences (Volume 9, Issue 4, July 2020)
Page(s) 95-103
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cane Juice, Sorghum Juice, Formula, Clarification Treatment

References
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[2] AOAC (2007) International: Official Methods of Analysis of the Association of Official Analytical Chemists. Association of Official Analytical Chemists, Arlington, VA, USA.
[3] Chauhan O. P., Dheer Singh, S. M. Tyagi, and D. K. Balyan (2002): Studies on preservation of sugar cane juice. International Journal of Food Properties, 5 (1), 217–229.
[4] Cui, Y. and Y. Liang (2015): Sweet sorghum syrup as a renewable material for microbial lipid production. Biochemical Engineering Journal 93 (2015) 229–234.
[5] Eggleston, G. (2018): Positive Aspects of Cane Sugar and Sugarcane Derived Products in Food and Nutrition. Journal of Agriculture and Food Chemistry, vol. 66, n. 16, p. 4007-4012.
[6] Elmadfa, I. and Meyer, A. L. (2010): Importance of food composition data to nutrition and public health. European Journal of Clinical Nutrition, vol. 64, n. 3, p. S4-S7.
[7] Engo, N., Fuxman, A., González, C., Negri, L., Polenta, G., and Vaudagna, S. (2015): “Desarrollo sobre las exigencias sobre calidad e inocuidad de alimentos en el mundo, 2025”. Buenos Aires. Argentina, pp. 1-290. (C. F. Moreno, et al. 2016).
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Author Information
  • Food Science Department, Faculty of Agriculture, Minia University, El Minia, Egypt

  • Central Laboratory of Organic Agriculture, Agriculture Research Center, El Minia, Egypt

  • Food Science and Technology Department, Faculty of Agriculture, New Valley University, El Kharga, Egypt

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    Rokaia Ramadan Abdelsalam, Waled Mohamed Abdel-Aleem, Hussein Ferweez. (2020). 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, 9(4), 95-103. https://doi.org/10.11648/j.ijnfs.20200904.11

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    ACS Style

    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. Int. J. Nutr. Food Sci. 2020, 9(4), 95-103. doi: 10.11648/j.ijnfs.20200904.11

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    AMA Style

    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. Int J Nutr Food Sci. 2020;9(4):95-103. doi: 10.11648/j.ijnfs.20200904.11

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  • @article{10.11648/j.ijnfs.20200904.11,
      author = {Rokaia Ramadan Abdelsalam and Waled Mohamed Abdel-Aleem and Hussein Ferweez},
      title = {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},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {9},
      number = {4},
      pages = {95-103},
      doi = {10.11648/j.ijnfs.20200904.11},
      url = {https://doi.org/10.11648/j.ijnfs.20200904.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20200904.11},
      abstract = {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.},
     year = {2020}
    }
    

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    UR  - https://doi.org/10.11648/j.ijnfs.20200904.11
    AB  - 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.
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