IMPROVEMENT PHESIO-CHEMICAL SENSORY AND MICROBIOLOGICAL CHARACTERS OF SWEET SORGHUM | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 5, Volume 16, Issue 2, December 2019, Page 35-43 PDF (567.44 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2020.14239.1010 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
soha Ramadan khalil  1; samer mohamed helmy2; anwar hamed sasy2
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| 1sugar crops research institute., dept sugar technology | ||||
| 2Sugar Technol., Res. Dept., Sugar Crops Res. Inst., Agric. Res. Center, Giza, Egypt | ||||
| Abstract | ||||
| The present work was carried out to evaluate four types of sweet sorghum syrup made from Mn 4080 sweet sorghum variety either alone or with one of three herbal extracts (tumeric, cinnamon and ginger) for the physicochemical, sensory and microbiological properties. The results indicated that sweet sorghum syrup contained cinnamon extract had the highest percentages of sugar profile, tannins, total phenolics, antioxidant activity and minerals (K, Ca and Fe). Moreover, purity and the degree of browning and darkening were increased. Organoleptically, syrup contained cinnamon extract had the highest score in the overall acceptance as compared with the other sorghum syrup types. The results also showed that extracts cinnamon herb played a good role in shelf-life stability during storage period at 25 ± 2°C up to 9 months. The present work suggests that the cinnamon extracts can be used as an antioxidant and to improve the palatability of sorghum syrup. | ||||
| Keywords | ||||
| sweet sorghum syrup; herbs flavor; physico-chemical; sensory; microbial counts | ||||
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