Innovative use of sweet sorghum juice and syrup in food industry

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

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Abstract

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.

Item Type:	Book Section
Divisions:	RP-Dryland Cereals
CRP:	CGIAR Research Program on Dryland Cereals
Uncontrolled Keywords:	Sweet sorghum Juice, Syrup, Food industry
Subjects:	Mandate crops > Sorghum Others > Food and Nutrition
Depositing User:	Mr Siva Shankar
Date Deposited:	24 Jan 2014 11:45
Last Modified:	19 Oct 2016 08:17
URI:	http://oar.icrisat.org/id/eprint/7372
Acknowledgement:	UNSPECIFIED
Links:	Google Scholar

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