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KMID : 1134820210500060587
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 6 p.587 ~ p.594
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Study on the Physicochemical Properties of Sweet Sorghum Juice at High Temperatures Required for High Qualified Syrup Production
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Hwang Eom-Ji
Lee Yeong-Hoon
Cha Young-Rok
Kwon Da-Eun
Park Jin-Cheon
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Abstract
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Sugar is essential for maintaining human life. However, excessive consumption of refined sugar causes obesity and diabetes. Recently, the demand for natural sugar is increasing. In this study, extracted sweet sorghum juice was first treated at high temperature to remove impurities and produce high-quality sweet sorghum syrup, and its physicochemical properties were analyzed by various temperature ranges. While purifying the sweet sorghum juice at various temperatures, the quantum of impurities was observed to be highest at 120°C and decreased at 130°C. The correlation between the sugar content and pH of the sweet sorghum juice was investigated, and the pH decreased as the temperature increased. In addition, the higher the reaction temperature and the longer the reaction time, the higher the juice’s brownness and the higher the content of fructose and glucose. At the same time, sucrose content was reduced. Finally, the sweet sorghum juice should be treated at 120°C for 30 minutes to 1 hour to attain the highest efficiency in removing impurities and to improve the quality of the sweet sorghum syrup.
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KEYWORD
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sweet sorghum, sweet sorghum syrup, high-temperature treatment, physicochemical properties
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