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.
Highlights
Juice of sugar cane is used as fresh bever or raw material for syrup production
This finding is might be attributed to cane juice (CJ) had the highest value of sucrose and the lowest value of nonsucrose substances and the reverse related to sorghum juice (SJ)
It could be revealed from the data that use of formula (A1) composed of 100%CJ and 0.00% SJ with clarification treatment of pre-heating at 80 ± 0.50°C (B2) recorded the highest value of purity% (79.73)
Summary
Juice of sugar cane is used as fresh bever or raw material for syrup (black honey) production. Black honey is separated in two phases, one of them is constituted by crystallized sucrose and the other one is constituted by liquid sucrose rich in sugars. Sugar cane juice cannot be stored normally for more than 6 h and commercially it has short shelf life. The shelf life of fresh sugarcane juice is quite limited due to the high rates of microbiological and enzymatic reactions which take place after extraction. Sorghum juice contains 13 to 17% sugar, of which 10 to 14% is sucrose. Moench) juice, used as an alternate to sugar cane juice in treacle or black honey production [6, 8, 14, 23]
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