The present work was carried out at Giza Agricultural Research Station, Giza Governorate, Egypt, to evaluate using different forms of sweet sorghum syrup for making cake. Two forms of sweet sorghum (Roma variety) juice were used as a sugar replacement with ratio (10, 20, 30 and 40%) for syrup and (25, 50, 75 and 100%) for freeze-dried juice. Results showed that the syrup and freeze-dried juice were rich sources of both sugars and minerals which give its physico-chemical characteristics a wide spectrum of utilization in foods. The chemical properties indicated that the freeze- dried juice contained the highest value of sucrose, glucose, fructose, crude protein, phenols and minerals (K, Ca and Fe) followed by syrup, respectively. Meanwhile freeze-dried juice product gave the highest value for HMF. The physical properties indicated that the sweetness acceptability and power sweetener were higher in freeze-dried juice than syrup. The colour evaluation indicated that, the degree of browning and darkening is higher increased with syrup followed by freeze-dried juice. In regard to physical properties of cakes prepared with forms of sweet sorghum, the height, volume and specific volume of cake slightly decreased by sugar replacement up to 20% for syrup and 50% for freeze-dried, while the weight had significantly increased. Concerning crust and crumb color, the results indicated that a darker crust and crumb were increased with the increase of substitution levels. So, the cake applications with sweet sorghum forms of syrup are a suitable source for adding color to the cake by previous substitution levels that do not affect the quality. Organoleptically, cake showed insignificant difference between control (sucrose) cake and replacement with syrup (up to 20%) or freeze-dried juices (up to 50%), where it had high scores for crust and crumb color, texture, taste and flavor of cake.
| Published in | World Journal of Food Science and Technology (Volume 2, Issue 2) |
| DOI | 10.11648/j.wjfst.20180202.11 |
| Page(s) | 25-32 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
SWEET Sorghum Syrup, Freeze Dried Juice, Sugar Replacement and Cake Quality
| [1] | A. O. A. C. (2010). Association of Official Analytical Chemists: Official Methods of Analysis. 18th Ed., Washington, D.C., USA. |
| [2] | AACC. (2010): Approved Methods of American Association of Cereal Chemists. St. Paul, USA: American Association of Cereal Chemists. |
| [3] | Abazied, Sakina R. (2013). Chemical and technological studies on sweet sorghum. Ph.D. Thesis Fac. of Sci. South Valley Univ. |
| [4] | Abd El-Hady, E. A.; El-Samahy, S. K.; Mostafa, G. A. and Youssef, K. M. (2002). Use of date bulb and concentrate in rice based extrudates (Einsatez on Date bube und-Konzentrat in Reisextrudaten). Getride, Mehl und Brot., 56 (3): 179-185. |
| [5] | Addo, K. (1997). Effects of honey type and level on the baking properties of frozen doughs. Cereal Foods World, 42, 36±40. |
| [6] | Akbulut, M. and Özcan, M. M. (2008). Some physical, chemical properties of sweet sorghum (Sorghum bicolor (L) Moench) Pekmez (Molasses). Inter. J. of Food Properties. 11: 79–91. |
| [7] | Al-Askalani, Samia A and Khalil, Soha R. (2015). Using juice of some sweet sorghum varieties in preparing some nutritional products. Egy. J. Nutri. XXX, (3): 65-92. |
| [8] | Almodares, A. and Hadi, M. R. (2009). Production of bioethanol from sweet sorghum: A review, African Journal of Agricultural Research, Vol.5, No.9, (September 2009), pp. 772-780, ISSN 1991-637X. |
| [9] | Awad, A. M. N; Ferweez, H. and Ibrahim, S. M. (2010). Substitution of sugar cane with sweet sorghum stalks in black honey processing. J. Adv. Agric. Res. 15 (2): 375-392. |
| [10] | Bean, M. M., Yamazaki, W. T., and Donelson, D. H. 1978. Wheat starch gelatinization in sugar 526 solutions. II. Fructose, glucose, and sucrose: cake performance. Cereal Chem. 55:945-951. |
| [11] | Bennion, E. B. and Bamford, G. S. T. (1997). The Technology of Cake Making (6 ed.). London: Blackie. |
| [12] | Chen, J. C. P. and Picou, R. W. (1972). Cane juice acidity vs sugar recovery. Sugar J. 34 (3): 25-27. |
| [13] | Collins J. L.; Mc Carty, I. E. and Peavy, J. D. (1977). Quality of sorghum syrup produced in tennessee. Farm and Home Science, Report U.S.A., Act. Dec., 104: 12-15. |
| [14] | Datta, S.; Poshadri, A.; Rao, P. S.; Reddy, C. H. R. and Reddy, B. V. S. (2012). Innovative use of sweet sorghum juice in the beverage industry. Inter. Food Res. J. 19 (4): 1361-1366. |
| [15] | Elena, Pîrgari (2007). Sweet sorghum – natural sweetener for foods. Cercetări Agronomice în Moldova Anul XXXX, Vol. 3 (131) / 2007. |
| [16] | El-Geddawy, Yara I. H. (2013). Evaluation the use of sweet sorghum (dough stage) for Manufacture of Some Functional Food Products; M.Sc. Thesis, Depar. of Food Sci., Fac. of Agric., Ain Shams Univ. Cairo. |
| [17] | Folin, O and Ciocalteu, V. (1927). On tyrosine and tryptophane determinations in proteins. J. Biol. Chem. 73(2): 627-650. |
| [18] | Fort, C. A. and Kaig, M. Mc (1939). Comparative chemical composition of juices of different varieties of Louisiana sugar cane. U.S. Dept. Agric. Tech. Bull. 688: 1-68. |
| [19] | Hatamipour, M. S; Almodares, A.; Ahi, M.; Gorji, M. A. and Jahanshah, Q. (2015). Performance Evaluation of Sweet Sorghum Juice and Sugarcane Molasses for Ethanol Production. Pol. J. Chem. Tech., Vol. 17, No. 3., pp 13—18. |
| [20] | Helmy, Samer A. M (2014). Effect of mineral and biological potassium under different rates of nitrogen fertilization on productivity and technological characteristics of sweet sorghum (sorghum bicolor l. moench) treacle in Egypt and Ethiopia., Ph.D. Thesis Fac. of Cairo Univ. Insti. of African Res. and studies, Dept. of natural resources. |
| [21] | Jafarnia, A; Soodi, M; and Shekarchi, M. (2016). Determination and comparison of hydroxymethylfurfural in industrial and traditional date syrup products. Iranian Journal of Toxicology. 10 (5): 1-16. |
| [22] | Khuenpet, K.; Charoenjarasrerk, N.; Jaijit, S.; Arayapoonpong, S. and Jittanit, W. (2016). Investigation of suitable spray drying conditions for sugarcane juice powder production with an energy consumption study. Agriculture and Natural Resources 50., 139-145. |
| [23] | Kim, C. S. and Walker, C. E. (1992). Interactions between starches, sugars and emulsifiers in high-ratio cake model systems. Cereal Chemistry, v. 69, n. 2, p. 206-212. |
| [24] | Koepsel, K. M., and Hoseney, R. C. (1980). Effects of corn syrups in layer cakes. Cereal Chem. 57:49. |
| [25] | Long, B. Y., Seiji, Y., Maiko, V. and Wei, C. H. (2006). QTLs for sugar content of stalk in sweet sorghum (Sorghum bicolor L. Moench). Agric. Sci. China 5 (10), 736–744. |
| [26] | Makori, E. M (2013). The potential of sweet sorghum (sorghum bicolor L.) moench as a bio- resource for syrup and ethanol production in Kenya. M.Sc. Thesis, Department of Food Science, Fac. of Agriculture and Technology, Jomo Kenyatta University. |
| [27] | McCoullough, M. A., Johnson, J. M. and Phillips, J. A. (1986). High fructose corn syrup replacement for sucrose in shortened cakes. J. Food Sci., 51, 534-536. |
| [28] | Messiaen, C. M. (1992). The tropical vegetable garden. Macmillian Ltd. London. pp. 218-247. |
| [29] | Murano, P. S. and Johnson, J. M. (1998). Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil. J. Food Sci., 63 (6): 1088-1092. |
| [30] | Nan, L.; Best, G. and De Carvalho Neto, C. C. (1994). Integrated energy systems in China-The cold Northeastern region experience. Food and Agric. Organization Of the United Nations. Rome. |
| [31] | Paton, D.; Larocque, G. M. and Holme, J. (1981). Development of cake structure: influence of ingredients on the measurement of cohesive force during baking. Cereal Chemistry, 58(6), 527-529. |
| [32] | Porabolghasem, M., and Ayoubi, A. (2017). Substituting sugar with date syrup in cupcake. Iranian Food Science and Technology Research Journal, 5(13), 808-819. |
| [33] | Ranganna, S. (1977). Manual of analysis of fruit and vegetable products. New Delhi: Tata McGraw-Hill. |
| [34] | Rezq, A. A. M. (2007). Impact of sweet sorghum syrup on the nutritive value and quality of some baked products. Ph.D. Thesis. (Nutrition and Food Science). Helwan University, Cairo, Egypt. 7 P. |
| [35] | Steel, R. C. and Torrie, J. H. (1980). Principles and procedures statistics. Mc Graw Hill Book Company Inc. New York. |
| [36] | Volpe, T. and Meres, C. (1976). Use of high fructose corn syrups in white layer cake. Bakers Digest 50: 38. |
| [37] | Wilhelm, L. R., Suter, D. A. and Brusewitz, G. H. (2004). Drying and dehydration. Chapter 10 in Food & Proc., Engin., Tech., 259-284. |
APA Style
Soha R. Khalil, Hanan A. Hussien, Sakina R. Abazied. (2018). New Approach for Using Different Forms of Sweet Sorghum Syrup in Cake Making. World Journal of Food Science and Technology, 2(2), 25-32. https://doi.org/10.11648/j.wjfst.20180202.11
ACS Style
Soha R. Khalil; Hanan A. Hussien; Sakina R. Abazied. New Approach for Using Different Forms of Sweet Sorghum Syrup in Cake Making. World J. Food Sci. Technol. 2018, 2(2), 25-32. doi: 10.11648/j.wjfst.20180202.11
AMA Style
Soha R. Khalil, Hanan A. Hussien, Sakina R. Abazied. New Approach for Using Different Forms of Sweet Sorghum Syrup in Cake Making. World J Food Sci Technol. 2018;2(2):25-32. doi: 10.11648/j.wjfst.20180202.11
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.wjfst.20180202.11,
author = {Soha R. Khalil and Hanan A. Hussien and Sakina R. Abazied},
title = {New Approach for Using Different Forms of Sweet Sorghum Syrup in Cake Making},
journal = {World Journal of Food Science and Technology},
volume = {2},
number = {2},
pages = {25-32},
doi = {10.11648/j.wjfst.20180202.11},
url = {https://doi.org/10.11648/j.wjfst.20180202.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20180202.11},
abstract = {The present work was carried out at Giza Agricultural Research Station, Giza Governorate, Egypt, to evaluate using different forms of sweet sorghum syrup for making cake. Two forms of sweet sorghum (Roma variety) juice were used as a sugar replacement with ratio (10, 20, 30 and 40%) for syrup and (25, 50, 75 and 100%) for freeze-dried juice. Results showed that the syrup and freeze-dried juice were rich sources of both sugars and minerals which give its physico-chemical characteristics a wide spectrum of utilization in foods. The chemical properties indicated that the freeze- dried juice contained the highest value of sucrose, glucose, fructose, crude protein, phenols and minerals (K, Ca and Fe) followed by syrup, respectively. Meanwhile freeze-dried juice product gave the highest value for HMF. The physical properties indicated that the sweetness acceptability and power sweetener were higher in freeze-dried juice than syrup. The colour evaluation indicated that, the degree of browning and darkening is higher increased with syrup followed by freeze-dried juice. In regard to physical properties of cakes prepared with forms of sweet sorghum, the height, volume and specific volume of cake slightly decreased by sugar replacement up to 20% for syrup and 50% for freeze-dried, while the weight had significantly increased. Concerning crust and crumb color, the results indicated that a darker crust and crumb were increased with the increase of substitution levels. So, the cake applications with sweet sorghum forms of syrup are a suitable source for adding color to the cake by previous substitution levels that do not affect the quality. Organoleptically, cake showed insignificant difference between control (sucrose) cake and replacement with syrup (up to 20%) or freeze-dried juices (up to 50%), where it had high scores for crust and crumb color, texture, taste and flavor of cake.},
year = {2018}
}
TY - JOUR T1 - New Approach for Using Different Forms of Sweet Sorghum Syrup in Cake Making AU - Soha R. Khalil AU - Hanan A. Hussien AU - Sakina R. Abazied Y1 - 2018/06/12 PY - 2018 N1 - https://doi.org/10.11648/j.wjfst.20180202.11 DO - 10.11648/j.wjfst.20180202.11 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 25 EP - 32 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20180202.11 AB - The present work was carried out at Giza Agricultural Research Station, Giza Governorate, Egypt, to evaluate using different forms of sweet sorghum syrup for making cake. Two forms of sweet sorghum (Roma variety) juice were used as a sugar replacement with ratio (10, 20, 30 and 40%) for syrup and (25, 50, 75 and 100%) for freeze-dried juice. Results showed that the syrup and freeze-dried juice were rich sources of both sugars and minerals which give its physico-chemical characteristics a wide spectrum of utilization in foods. The chemical properties indicated that the freeze- dried juice contained the highest value of sucrose, glucose, fructose, crude protein, phenols and minerals (K, Ca and Fe) followed by syrup, respectively. Meanwhile freeze-dried juice product gave the highest value for HMF. The physical properties indicated that the sweetness acceptability and power sweetener were higher in freeze-dried juice than syrup. The colour evaluation indicated that, the degree of browning and darkening is higher increased with syrup followed by freeze-dried juice. In regard to physical properties of cakes prepared with forms of sweet sorghum, the height, volume and specific volume of cake slightly decreased by sugar replacement up to 20% for syrup and 50% for freeze-dried, while the weight had significantly increased. Concerning crust and crumb color, the results indicated that a darker crust and crumb were increased with the increase of substitution levels. So, the cake applications with sweet sorghum forms of syrup are a suitable source for adding color to the cake by previous substitution levels that do not affect the quality. Organoleptically, cake showed insignificant difference between control (sucrose) cake and replacement with syrup (up to 20%) or freeze-dried juices (up to 50%), where it had high scores for crust and crumb color, texture, taste and flavor of cake. VL - 2 IS - 2 ER -
Information
Email: