Archive
2020, Volume 9
2019, Volume 8
2018, Volume 7
2017, Volume 6
2016, Volume 5
2015, Volume 4
2014, Volume 3
2013, Volume 2
2012, Volume 1




Volume 9, Issue 4, July 2020, Page: 95-103
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, 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
Received: May 8, 2020;       Accepted: May 27, 2020;       Published: Jul. 17, 2020
DOI: 10.11648/j.ijnfs.20200904.11      View  31      Downloads  34
Abstract
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.
Keywords
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
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
Akbulut M. and M. M. Özcan (2008): Some physical, chemical and rheological properties of sweet sorghum (Sorghum bicolor L. Monech) Pekmez (Molasses).. International Journal of Food Properties, 11: 79–91.
[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).
[8]
García, H., Albarracín, L., Toscano, A., Santana, N., and Insuasty, O. (2007): “Guía tecnológica para el manejo integral del sistema productivo de caña panelera”. (CORPOICA). Colombia, pp. 99 (C. F. Moreno, et al. (2016).
[9]
Gomez, K. A. and A. A. Gomez (1984). Statistical Procedures of Agricultural Research (2nd ed.). John Willey and Sons, New York, pp: 680.
[10]
Guerra, M., and Mujica, M. (2009): “Physical and chemical properties of granulated cane sugar “panelas”. 30 (1): 1-9.
[11]
Hatamipour, M. S., A. Almodares, M. Ahi, M. A. Gorji and Q. Jahanshah (2015): Cane Honey: Process, Quality and Harmlessness. International Journal of Engineering Research (online), Volume No. 5, Issue No. 7, pp: 589-593.
[12]
ICUMSA (2011): Method book. International Commission for Uniform Methods of Sugar Analysis. Berlin, Germany: Bartens. 128p.
[13]
Jeronimo, E. M. (2018): Produção de açúcar mascavo, rapadura e melado no âmbito da agricultura familiar e sua importância na alimentação humana. In: Magnoni Junior, L.; Stevens, D.; Purini, S. R. M.; Magnoni, M. G. M.; Vale, J. M. F.; Branco Junior, G. A.; Adorno Filho, E. F.; Da Silva, W. T. L. & Figueiredo, W. S. (Eds.) (C. F. Polette, et al. 2019).
[14]
Kappico, J., Suzuki, A., and Hongu, N. (2012): “Is Honey the Same as Sugar?”. The University of Arizona. (2012). AZ 1577, EU, pp. 1-4.
[15]
Kunitake M.; C. Ditchfield, C. Silva; R. Petrus (2014): Effect of pasteurization effects temoerature on stability of an acidified sugar cane juice beverage.. Ciênc. Agrotec., Lavras, v. 38, n. 6, p. 554-561. (C. F. Polette, et al. 2019).
[16]
Li, Y.; Fang Yuan F. and Wang B. (2018): Changes in the sugar content of sweet sorghum stems under natural conditions during winter in saline soil of the Yellow River Delta. IOP Conf. Series: Earth and Environmental Science 113.
[17]
Makori, E. M. (2013): The Potential of Sweet Sorghum [Sorghum Bicolor (L.) Moench] As A Bio- Resource for Syrup and Ethanol Production in Kenya. M.Sc. Thesis, Jomo Kenyatta University of Agriculture and Technology, Kenya.
[18]
Mekdad, A. A. A. and A. M. A. El-Sherif (2016: The Effect of Nitrogen and Potassium Fertilizers on Yield and Quality of Sweet Sorghum Varieties under Arid Regions Conditions. Int. J. Curr. Microbiol. App. Sci 5 (11): 811-823.
[19]
Moreno, W. F. Q.; E. G. Suárez; W. D. Q. Torres and M. C. Aguas (2016): Cane Honey: Process, Quality and Harmlessness. International Journal of Engineering Research Volume No. 5, Issue No. 7, pp: 589-593.
[20]
Niemeyer A. N. and Vera S. (2008): “Soberanía alimentaria y seguridad alimentaria”: XLVI Congresso da Sociedade Brasileira de Economia, administração e Sociologia Rural. Brasil, pp. 1-18. (C. F. Moreno, et al. 2016).
[21]
Polette, C. M. V.; J. S. A. H. S. Bele and M. T. M. R. Marta; H. F. Spoto and M. V. Bernardi (2019): Physicochemical and sensorial characterization of commercial sugarcane syrups. Revista de Ciências Agrárias, 2019, 42 (3): 808-816.
[22]
Rao, S. S.; J. V. Patil; D. Chandrasekara Reddy; B. S. Vijay Kumar; P. Srinivasa Rao and S. R. Gadakh (2013): Effect of Different Crushing Treatments on Sweet Sorghum Juice Extraction and Sugar Quality Traits in Different Seasons. Sugar Tech, 15 (3): 311–315.
[23]
Ruiz -Matute, R. A. I.; a, A. C. Soria b; M. L. Sanz a, I. and Martı´nez-Castro (2010): Performance Evaluation of Sweet Sorghum Juice and Sugarcane Molasses for Ethanol Production Polish Journal of Chemical Technology, 17, 3, 13-18.
[24]
Silva, N. (2007): Manual de Métodos de Análise Microbiológica de Alimentos. São Paulo: Varela, 536p., (C. F. Moreno, et al. 2016).
[25]
Turkmen, N., Sari, F., Poyrazoglu, E. S., Velioglu, Y. S., (2006): Effects of prolonged heating on antioxidant activity and color of honey. Food Chemistry 95, 653-657.
[26]
Yusof, S.; Shian, L. S.; Osman, A. (2000): Changes in quality of sugarcane juice upon delayed extraction and storage. Food Chemistry. 68 (4): 395-401.
Browse journals by subject