Improvement the physicochemical, sensory and microbiological properties of sweet sorghum syrup

العناوين الأخرى

تحسين الخواص الفيزيوكيميائية و الحسية و الميكربيولوجية لشراب الذرة السكرية

المؤلفون المشاركون

Khalil, Suha Ramadan Abu al-Ula
Hilmi, Samar Abd al-Ati Muhammad
Barbari, Anwar Hamid Sasi

المصدر

Alexandria Journal of Food Science and Technology

العدد

المجلد 16، العدد 2 (31 ديسمبر/كانون الأول 2019)، ص ص. 35-43، 9ص.

الناشر

الجمعية العلمية للصناعات الغذائية

تاريخ النشر

2019-12-31

دولة النشر

مصر

عدد الصفحات

9

التخصصات الرئيسية

العلوم الزراعية

الملخص EN

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.

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Khalil, Suha Ramadan Abu al-Ula& Hilmi, Samar Abd al-Ati Muhammad& Barbari, Anwar Hamid Sasi. 2019. Improvement the physicochemical, sensory and microbiological properties of sweet sorghum syrup. Alexandria Journal of Food Science and Technology،Vol. 16, no. 2, pp.35-43.
https://search.emarefa.net/detail/BIM-956129

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Khalil, Suha Ramadan Abu al-Ula…[et al.]. Improvement the physicochemical, sensory and microbiological properties of sweet sorghum syrup. Alexandria Journal of Food Science and Technology Vol. 16, no. 2 (Dec. 2019), pp.35-43.
https://search.emarefa.net/detail/BIM-956129

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Khalil, Suha Ramadan Abu al-Ula& Hilmi, Samar Abd al-Ati Muhammad& Barbari, Anwar Hamid Sasi. Improvement the physicochemical, sensory and microbiological properties of sweet sorghum syrup. Alexandria Journal of Food Science and Technology. 2019. Vol. 16, no. 2, pp.35-43.
https://search.emarefa.net/detail/BIM-956129

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

Includes bibliographical references : p. 41-42

رقم السجل

BIM-956129