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Substitution of sugar cane with sweet sorghum stalks in black honey processing [electronic resource].

By:

Awad-Allah, M. A

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Language: English Summary language: Arabic Description: p.375-391Other title:

استبدال قصب السكر بعيدان الذرة السكرية فى صناعة العسل الأسود [Added title page title]

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Journal of the advances in agricultural researches, 2010 v. 15 (2) [electronic resource].

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In: Journal of the Advances in Agricultural Researches 2010.v.15(2)Summary: Cane syrup or treacle is locally known as black honey in Egypt. It ,s essentially concentrated cane juice without removal of any sucrose. Sorgo or sorghum syrup is obtained by concentration of the juice expressed from the sorghum stalks. Using Sweet sorghum as a source of edible syrup may lead to increase syrup production. This work was carried out to studying physicochemical and sensory evaluation of syrup produced from sugar cane and sweet sorghum. Also, studying effect of harvesting age or maturity stage and treatment of juice by pre-heating at 100±0.5°C on technological quality characteristics of syrup produced from sugar cane and sweet sorghum.

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Cane syrup or treacle is locally known as black honey in Egypt. It ,s essentially concentrated cane juice without removal of any sucrose. Sorgo or sorghum syrup is obtained by concentration of the juice expressed from the sorghum stalks. Using Sweet sorghum as a source of edible syrup may lead to increase syrup production. This work was carried out to studying physicochemical and sensory evaluation of syrup produced from sugar cane and sweet sorghum. Also, studying effect of harvesting age or maturity stage and treatment of juice by pre-heating at 100±0.5°C on technological quality characteristics of syrup produced from sugar cane and sweet sorghum.

Summary in Arabic.

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