Improvement the physicochemical, sensory and microbiological properties of sweet sorghum syrup
Other Title(s)
تحسين الخواص الفيزيوكيميائية و الحسية و الميكربيولوجية لشراب الذرة السكرية
Joint Authors
Khalil, Suha Ramadan Abu al-Ula
Hilmi, Samar Abd al-Ati Muhammad
Barbari, Anwar Hamid Sasi
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 16, Issue 2 (31 Dec. 2019), pp.35-43, 9 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2019-12-31
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 41-42
Record ID
BIM-956129