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

doi:doi:10.11648/j.ijnfs.20200904.11

| Peer-Reviewed

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

Published in International Journal of Nutrition and Food Sciences (Volume 9, Issue 4)

Received: 8 May 2020 Accepted: 27 May 2020 Published: 17 July 2020

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

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.

Published in	International Journal of Nutrition and Food Sciences (Volume 9, Issue 4)
DOI	10.11648/j.ijnfs.20200904.11
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), 2020. Published by Science Publishing Group

Keywords

Cane Juice, Sorghum Juice, Formula, Clarification Treatment

References

[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.

Cite This Article

Plain Text BibTeX RIS

APA Style

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

Copy | Download

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

Copy | Download

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

Copy | Download

@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://article.sciencepublishinggroup.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}
}

Copy | Download

TY  - JOUR
T1  - 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
AU  - Rokaia Ramadan Abdelsalam
AU  - Waled Mohamed Abdel-Aleem
AU  - Hussein Ferweez
Y1  - 2020/07/17
PY  - 2020
N1  - https://doi.org/10.11648/j.ijnfs.20200904.11
DO  - 10.11648/j.ijnfs.20200904.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 95
EP  - 103
PB  - Science Publishing Group
SN  - 2327-2716
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.
VL  - 9
IS  - 4
ER  -

Copy | Download

Author Information

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

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

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

Copy | Download

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

Copy | Download

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

Copy | Download

@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://article.sciencepublishinggroup.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}
}

Copy | Download

TY  - JOUR
T1  - 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
AU  - Rokaia Ramadan Abdelsalam
AU  - Waled Mohamed Abdel-Aleem
AU  - Hussein Ferweez
Y1  - 2020/07/17
PY  - 2020
N1  - https://doi.org/10.11648/j.ijnfs.20200904.11
DO  - 10.11648/j.ijnfs.20200904.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 95
EP  - 103
PB  - Science Publishing Group
SN  - 2327-2716
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.
VL  - 9
IS  - 4
ER  -

Copy | Download