TY  - CHAP
AV  - restricted
A1  - Mazumdar, S D
A1  - Ravinder Reddy, Ch
TI  - Innovative use of sweet sorghum juice and syrup in food industry
UR  - http://oar.icrisat.org/7372/
SN  - 978-92-9066-555-7
PB  - International Crops Research Institute for the Semi-Arid Tropics
CY  - Patancheru, Andhra Pradesh, India
ED  - Reddy, B V S
ED  - Ashok Kumar, A
ED  - Ravinder Reddy, Ch
ED  - Rao, P P
ED  - Patil , J V
N2  - 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.
KW  - Sweet sorghum Juice
KW  -  Syrup
KW  -  Food industry
Y1  - 2013///
SP  - 163
T2  - Developing a Sweet Sorghum Ethanol Value Chain
ID  - icrisat7372
EP  - 171
ER  -