relation: http://oar.icrisat.org/7372/
title: Innovative use of sweet sorghum juice and syrup in food industry
creator: Mazumdar, S D
creator: Ravinder Reddy, Ch
subject: Sorghum
subject: Food and Nutrition
description: Sugar is one of the vital ingredients in all types of processed foods. Sugar  is also extensively used in the pharmaceutical industry. The price of sugar  has been rising during last five years. World trade in sugar is expected to  decline by 5%, constrained by reduced export availabilities in several  sugar producing countries. As a result, and given a strong global demand,  international sugar prices may well remain relatively high and volatile in the  coming years1. This is attributed to low cane availability and increased sugar  intake in several emerging and developing countries. Hence, the need for  suitable sugar alternatives. Sweet sorghum juice, obtained from low water  consuming, drought resistant, short duration and seed propagated sweet  sorghum, is thus a suitable source to obtain syrup. This syrup can replace  sugar in food and pharmaceutical industry applications, thereby reducing its  dependence on sugar.
publisher: International Crops Research Institute for the Semi-Arid Tropics
contributor: Reddy, B V S
contributor: Ashok Kumar, A
contributor: Ravinder Reddy, Ch
contributor: Rao, P P
contributor: Patil , J V
date: 2013
type: Book Section
type: PeerReviewed
format: application/pdf
language: en
identifier: http://oar.icrisat.org/7372/1/ch12_179-187.pdf
identifier:   Mazumdar, S D and Ravinder Reddy, Ch  (2013) Innovative use of sweet sorghum juice and syrup in food industry.   In:  Developing a Sweet Sorghum Ethanol Value Chain.   International Crops Research Institute for the Semi-Arid Tropics, Patancheru, Andhra Pradesh, India, pp. 163-171.  ISBN 978-92-9066-555-7     
relation: 259-2012