Chemical-free Processing of Sweet Sorghum Juice of Cultivar Sucrosorgho 506

Abstract

The development of sweet sorghum syrup producing technology for the juice of cultivar Sucrosorgho 506 was completed. The applicability of different existing syrup production technologies including sugar beet-based sugar production technology, and sugar cane processing technology was also tested. The new chemical-free syrup production technology was realized at laboratory-scale and large laboratory-scale. The proposed technology offers a chemical free separation and concentration of carbohydrates, and consists of centrifugal separation; ultrafiltration extended with an approved sterilization followed by nanofiltration to separate carbohydrates and inorganics, and finally a vacuum evaporation to reach syrup state. By using this technology the initial glucose:fructose:sucrose ratio could be preserved in the syrup, therefore not limiting its further use. The possible food application was established by sensory analysis. It was revealed that the syrup produced via the developed process obtained the most attractive character that enables the opportunity to use as natural sweetener.

Evaluation of sugar content and bioethanol production of Ethiopian local varieties “Nech Tinkish” and “Hawaye” sweet sorghum (Sorghum bicolor (L.))

“…In the current study, phenol sulfuric acid treated SSJ resulted in the highest total carbohydrate, 157.402 g/L, which was higher compared with the findings of Cséfalvay and Bakacsi [5], 118.4 ± 5.9 g/L though it varies annually due to different factors. To produce this range of sugar, the non-simple sugars in SSJ were hydrolyzed by sulfuric acid, which has the potential to degrade polysaccharides into simple sugars.…”

A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis

“…Cséfalvay and Bakacsi [54] and Mazumdar et al [55] investigated the use of sweetsorghum juice to produce a syrup with improved nutritional quality that was also well accepted by the consumers. Sorghum syrup is an interesting product because it can be used by the industry as an alternative sugar to sweeten different food products.…”