Innovative use of Sweet sorghum juice in the beverage industry

Dattamazumdar, S and Poshadri, A and Srinivasa Rao, P and Ravinder Reddy, Ch and Reddy, B V S (2012) Innovative use of Sweet sorghum juice in the beverage industry. International Food Research Journal, 19 (4). pp. 1361-1366. ISSN 2231-7546

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Abstract

Sweet sorghum juice, obtained from low water consuming, drought resistant, short duration and seed-propagated sweet sorghum crop, was explored as a source to obtain syrup which can be used as sugar alternative for meeting certain requirements of the beverage industry. Value addition, through conversion of the juice to syrup and beverages, offers farmers an excellent opportunity to improve farm income and productivity in semi arid regions. In this study a new method to produce clarified sweet sorghum juice is demonstrated. The sweet sorghum juice was clarified using pre heating followed by vacuum filtration using a filter aid. The clarified juice was concentrated to syrup with acceptable sensory qualities. Flavoured beverage formulations were optimised using the clarified juice and syrup. Nutritional and sensory properties of the developed beverages showed that the samples were acceptable to the consumers and rated at par with a commercially available beverage. This work has immense industrial and social significance.

Item Type: Article
Divisions: UNSPECIFIED
CRP: UNSPECIFIED
Subjects: Mandate crops > Sorghum
Depositing User: Mr Sanat Kumar Behera
Date Deposited: 10 Feb 2013 13:18
Last Modified: 17 May 2018 05:13
URI: http://oar.icrisat.org/id/eprint/6555
Official URL: http://www.ifrj.upm.edu.my/ifrj-2012-19-issue-4.ht...
Projects: UNSPECIFIED
Funders: Government of Andhra Pradesh-Ministry of Commerce and Industries
Acknowledgement: This research was supported by funds obtained from Ministry of Commerce and Industries Government of Andhra Pradesh, India towards the activities of the NPK program. The authors would also like to acknowledge the support extended by Director General ICRISAT, Dr William D Dar and team members of Agribusiness and Innovation Table 2. Nutritional composition of sweet sorghum juice, syrup, squash and RTS beverage samples Table 3. Data of sensory analysis of sweet sorghum based apple flavored RTS beverage samples and a commercial RTS apple beverage sample using a mixed (trained and un trained, 12 panelists) panel on a 9 point hedonic scale (1=like extremely to 9 =dislike extremely) and ranking test #XYZ: Sweet sorghum RTS beverage with 0.3% acidity, PQR: Sweet sorghum RTS with 0.4% acidity UVW: Commercial sample of RTS apple beverage (Control). *Ranking scale: 1=best, 2=good, 3=moderate, 4=bad, 5 = worst 1366 Datta Mazumdar et al./IFRJ 19(4):1361-1366 Platform and Dryland Cereals Research Program, ICRISAT
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