Innovative Use Of Sweet Sorghum Juice In The Beverage Industry
International Food Research Journal 19(4): 1361-1366 (2012)Journal homepage: http://www.ifrj.upm.edu.myInnovative use of Sweet sorghum juice in the beverage industryDatta Mazumdar, S., 1Poshadri, A., 2Srinivasa Rao, P., 2Ravinder Reddy,C. H. and 2Reddy, B.V.S1*NutriPlus Knowledge (NPK) Program, Agribusiness and Innovation Platform (AIP)2Dryland Cereals Research ProgramInternational Crops Research Institute for Semi-Arid Tropics (ICRISAT), India1Article historyAbstractReceived: 6 June 2011Received in revised form:18 April 2012Accepted: 25 April 2012Sweet sorghum juice, obtained from low water consuming, drought resistant, short durationand seed-propagated sweet sorghum crop, was explored as a source to obtain syrup which canbe used as sugar alternative for meeting certain requirements of the beverage industry. Valueaddition, through conversion of the juice to syrup and beverages, offers farmers an excellentopportunity to improve farm income and productivity in semi arid regions. In this study a newmethod to produce clarified sweet sorghum juice is demonstrated. The sweet sorghum juice wasclarified using pre heating followed by vacuum filtration using a filter aid. The clarified juicewas concentrated to syrup with acceptable sensory qualities. Flavoured beverage formulationswere optimised using the clarified juice and syrup. Nutritional and sensory properties of thedeveloped beverages showed that the samples were acceptable to the consumers and ratedat par with a commercially available beverage. This work has immense industrial and socialsignificance.KeywordsSweet sorghum juiceclarificationsweet sorghum syrupRTS beverage All Rights ReservedIntroductionSweet Sorghum [Sorghum bicolor (L.) Moench]belongs to kingdom Plantae, family Poaceae andgenus Sorghum. Sweet sorghum is similar to sorghumexcept for the sugary juice rich stalks and suitable forcultivation worldwide wherever temperatures do notfall below 15oC. Sweet sorghum is a multipurposecrop for simultaneous production of (i) grain fromits ear head used as food (ii) sugary juice from itsstalk for making syrup, jaggery or ethanol and (iii)bagasse and green foliage as an excellent fodderfor animals, as biomass for gasification system, asorganic fertilizer or for paper manufacturing (Reddyet al., 2005; Reddy et al., 2009; Srinivasa Rao et al.,2009). Moreover, sweet sorghum has a great toleranceto a wide range of climatic and soil conditions. It isa short duration crop of 110-130 days as comparedto 12-18 months in case of sugarcane, thus amenablefor crop rotation. In addition its water and fertilizerrequirement are much less, resulting in lower cost ofcultivation than sugarcane.Sweet sorghum is a plant with C4 photosyntheticpathway, so its photosynthetic rate and dry matterproduction in g/m2/day per unit of inputs are morethan those of other sugar producing crops like*Corresponding author.Email: s.dattamazumdar@cgiar.orgsugarcane and sugar beet. These characteristics makesweet sorghum an ideal crop for syrup and jaggeryproduction. Besides having rapid growth, high sugaraccumulation and biomass production potential,sweet sorghum has wider adaptability and can begrown in regions up to 40 latitude, south and north ofequator. The sugar content in the juice extracted fromsweet sorghum varies from 16–23 Brix (Reddy et al.,2005). Sweet sorghum also plays an important rolein the production of ethanol, especially in dry areaswhere other crops are not easily grown (McLaren etal., 2003). The sweet sorghum juice has a balancednutritional profile containing protein, essentialamino acids, minerals etc. (FAO, 1994). Thus givenits physico-chemical characteristics and nutritionalprofile a wide spectrum of utilization in the food andpharmaceutical industry is also possible.To further exploit its potential to develop valueadded products, the use of sweet sorghum as aningredient in the food and pharmaceutical industryneeds to be explored. This shall further strengthenthe sweet sorghum value chain and thus provideadditional livelihood opportunities to the farmersinvolved in its cultivation. Keeping this in view,this paper presents the progress of the work carriedout at ICRISAT-Patancheru; Andhra Pradesh, India,
1362Datta Mazumdar et al./IFRJ 19(4):1361-1366in identifying a suitable method for clarification ofthe sweet sorghum juice to obtain food grade syrupand developing sweet sorghum based beverages.The beverages were developed using clarifiedsweet sorghum juice or juice reconstituted fromsweet sorghum syrup, as the major ingredient andadhering to Indian food regulations (FSSA, 2006).The developed beverages were analyzed for theirphysico-chemical characteristics, microbial stability,shelf life and also consumer acceptability.Materials and MethodsMaterials and chemicalsSweet sorghum crop variety ICSV 25274, grownin post rainy season during the year 2009 at ICRISATfarm was harvested at physiological maturity stage.Food grade filter aid [Diatomaceous earth (celite)]was supplied by Molychem India Pvt. Ltd. (Mumbai,India). Nature identical red apple flavor (DO907930)was purchased from Mane India Pvt. Ltd. All otherchemicals were purchased from Qualigens FineChemicals (Mumbai, India) or Molychem India Pvt.Ltd. (Mumbai, India). Microbiology media wereobtained from Hi-Media Laboratories (Mumbai,India). Unless otherwise mentioned all chemicalsused were of analytical grade. Juice was extractedfrom sweet sorghum stalks using a horizontal threeroller crusher (Jagadish No. 6, Gujarat, India).Physico-chemical characteristicsTotal soluble solids ( Brix) and pH of juice, syrupand the developed beverages were measured with thehelp of digital pocket refractometer and pH meter,respectively. Acidity was calculated by titratingagainst 0.1 N NaOH and expressed as percentage ofcitric acid. Water activity (aw) was measured using awater activity meter (HygroLab , bench top indicatorversion, Rotronic AG, Switzerland).Nutritional analysisCrude protein, crude fiber, total ash, ascorbicacid content, reducing sugars and total sugars weredetermined using approved AOAC methods (2002).Microbial analysisTen gram analytical unit of each food sample[sweet sorghum ready to serve (RTS) beverage,squash and syrup] was homogenized with 90 ml ofsterile Ringer’s solution for 2 min and then 10 foldserial dilutions were prepared in sterile Ringer’ssolution (APHA, 2001). Briefly, individual serialdecimal dilutions, starting with the prepared sampleand each of the subsequent dilutions were prepared in9 ml volume of sterile Ringer’s solution up to 1 10-6dilution, of the original food sample. Triplicate 1ml inoculums of appropriate dilutions were pourplated, on the following media; for enumeration oftotal plate counts (TPC) on plate count agar and forenumeration of yeast and moulds on potato dextroseagar. The inoculated petri plates were incubated at37 C for 48 h for TPC and at 25 C for 48 h for yeastand moulds, respectively. Colonies were counted andexpressed as colony forming units (cfu) per gram.Standard enumeration procedures were followed(Speck, 1975).Sensory analysisThe sensory assessments were conducted at theResearch and Development laboratory of NutriPlusKnowledge (NPK) Program, Agribusiness andInnovation Platform (AIP), ICRISAT. A panel of 12members consisting of staff and intern students ofICRISAT evaluated the products. To ensure that therewas no bias towards the products, it was ensured thatthe panelists chosen were naive to project objectives.Commercially available “Appy” (Apple RTS Fruitbeverage, Parle Agro Pvt. Ltd., India) was used ascontrol. The control was compared with the two appleflavored sweet sorghum RTS formulations, havingtwo different levels of acidity (0.3% and 0.4% as citricacid). Prior to sensory evaluation the samples werechilled to 10ºC. Samples were coded using randomthree-digit numbers and served chilled. 25 ml of eachsample was served, with the order of presentationcounter balanced. Panelists were provided with aglass of water and, instructed to rinse their palate withwater and drink water between samples. They weregiven written instructions and asked to rate the codedsamples on color, sourness, flavor, sweetness andoverall acceptability, using a nine-point hedonic scale[1 like extremely to 9 dislike extremely] (Carr et al.,1999). A more accurate evaluation of hedonic ratingsis the determination of fiducial limits for the controlsample (Merck, 1963). The fiducial limits representa range of average scores (for each sensory attribute)for the control, within which an average score for aparticular sample is not significant. Average scoresof samples above and below the fiducial limits of thecontrol sample indicates significant difference fromthe control sample. Fiducial limits of control samplewas calculated by multiplying the standard error ofthe mean of the control sample with the factor‘t’(Values of ‘t’ resources for significance at 0.5% levelfor two tailed hypothesis)Clarification of sweet sorghum juiceThe freshly harvested sweet sorghum stalkswere crushed in roller mill to extract the juice from
Datta Mazumdar et al./IFRJ 19(4):1361-1366the stalks. The collected juice was pre-heated forabout 20 min at 70 C. The juice was cooled down to40 C. Further, the cooled juice was clarified by usingvacuum filtration. Briefly, the filter cloth cut to size,was placed on the Buchner funnel and a uniform bedof celite was prepared on the filter cloth. The juicewas then poured on the celite bed and filtered undervacuum. This process resulted in clarified sweetsorghum juice. The clarified juice thus obtained, iseither used directly for preparing beverages or it canbe converted in to shelf stable sweet sorghum syrup.Preparation of sweet sorghum syrupThe clarified sweet sorghum juice was used toprepare syrup. The juice was heated and evaporatedslowly. Concentration was carried out under uniformheating conditions with continuous stirring. Asconcentration proceeds, the boiling point increases.It is thus important that heating is carried out under alow flame to avoid charring. During the concentrationprocess frothing occurs as a result of coagulation ofany remaining suspended particles resulting in scum.The scum was continuously removed. When thefinal Brix of concentrated juice (syrup) was 72 to76 Brix, heating was completely stopped. The syrupwas then cooled and stored in PET bottles underambient conditions. This syrup is shelf stable andcan also be used for making sweet sorghum basedbeverages.Beverage product developmentFlavored sweet sorghum based squashSquash was developed from clarified sweetsorghum juice (18.5 Brix). The final TSS of thesquash was adjusted to 40 Brix by the addition ofsugar, as required by regulations (FSSA, 2006). Theingredients were mixed using a Silverson mixer.The prepared squash was then pasteurized at 72 Cfor 15 seconds. The pasteurized juice was then cooledto room temperature ( 30ºC). Nature identical Redapple flavor was added to prepare apple flavored sweetsorghum squash. Finally, preservatives potassiummetabisulphite (E224, source of sulphur dioxide) andsodium benzoate (E211, source of benzoic acid) wereadded to the flavored squashes, as per the limits laiddown in the FSSA, 2006 specifications.The squashes thus prepared were filled intosterilized glass bottles, crown corked and stored atambient conditions. Squash was also developed fromsyrup (73 Brix). Initial trials were designed to preparesquash by directly diluting the syrup to 40 Brix.However, the squash made by directly diluting thesyrup did not have the desired organoleptic attributes.A bitter after taste was perceived by the sensory1363panel. Therefore a different approach was taken; theTSS of the syrup was decreased to 18 Brix (to matchthat of the original juice) by dilution with water. Thisreconstituted juice, thus prepared, was then convertedinto squash by raising the TSS to 40 Brix by additionof sugar. The squash is diluted 3 times in water beforeconsumption.Flavoured sweet sorghum based RTS beverageThe sweet sorghum juice or syrup can be usedas the raw material for preparation of the RTSbeverage. In the first step, equivalent amount ofjuice or syrup is taken to obtain a solution of 4 Brix.The acidity of this solution was measured in termsof citric acid. The acidity was then further adjustedby the addition of citric acid and maintained withinthe limits as per the FSSA, 2006 regulations. TSSof the beverage was then adjusted to a minimumof 10% by addition of sugar. The ingredients wereblended using a Silverson mixer. Subsequentlypasteurization was carried out at 72 C for 15 sec. Thepasteurized RTS beverage was then cooled to roomtemperature ( 30ºC). Nature identical Red appleflavor was added. Finally, preservatives potassiummetabisulphite (E224, source of sulphur dioxide) andsodium benzoate (E211, source of benzoic acid) wereadded to the RTS beverages, as per the requirements(FSSA, 2006). The RTS beverages thus preparedwere filled into sterilized glass bottles.Results and DiscussionsThe Brix, pH, acidity and aw are the physicochemical characteristics which play an importantrole in the development of any shelf stable beverage.The physico chemical characteristics of clarified rawsweet sorghum juice, syrup and developed beverageswere determined using standard methods. The freshlycollected clarified juice had a Brix of 18 0.05 .The juice was clarified according to the methoddescribed above using celite as filter aid followedby vacuum filtration. This method of clarification ofsweet sorghum juice, to our knowledge, has not beenreported in literature. For industrial applications thesame process can be replicated using a filter press withcelite being used as the filter aid. From this clarifiedjuice, syrup was prepared by open pan concentration.Concentration was stopped at approximately 73 Brix. Squash and RTS beverage were developed fromfresh juice and also using the syrup. Based on thesensory data as well as the physico-chemical analysis,optimised formulations of squash and RTS beveragewere obtained. As mentioned it is possible to developthe beverages using either juice or syrup as thestarting raw material. The optimised formulations for
1364Datta Mazumdar et al./IFRJ 19(4):1361-1366Table 1. Optimized squash and RTS beverage formulations developedfrom sweet sorghum juice and syrup*Assuming 4 times concentration of the juice to obtain syrupthe sweet sorghum based squash and RTS beveragesare presented in Table 1.The pH of the fresh juice was about 5.17 0.02.The syrup made from juice had a pH of 3.75 0.034.The decrease in pH was due to concentration of acidsduring syrup preparation. The pH of the squashesprepared from juice and syrup were 2.54 0.052 and2.58 0.031, respectively. This lowering of pH is oneof the critical hurdles, introduced in the formulation,and is responsible for inhibiting microbiologicalspoilage of the squash, This is achieved by theaddition of citric acid. Similarly the pH and aciditywas also adjusted in the RTS beverge formulations.The final acidity of the products were within thespecified limits as per FSSA, 2006. aw of juice,syrup, squash and RTS beverages were 0.99 0.01,0.65 0.02, 0.95 0.02 and 1.0 0.00 respectively.Thus, from this data it is clearly inferred thatthe syrup has aw within the range of intermediatemoisture foods, similar to that of honey (aw 0.75).Thus, the syrup obtained is shelf stable and doesnot need any preservatives and can be stored underambient conditions. However, in order to obtain shelfstable squash and RTS beverages it was essentialto bring down the pH within a range to preventmicrobial growth. Further shelf stability was ensuredby addition of permitted preservatives.The clarified sweet sorghum juice, syrup andRTS beverages developed were analyzed for theirnutritional composition namely protein, total ash,reducing sugars, total sugars and ascorbic acid.The results obtained are expressed on dry basisand presented in Table 2. The clarified juice had aprotein content of 1.12 0.1%. The syrup, squash andRTS beverages obtained from juice had a proteincontent of 5.61 0.1%, 1.35 0.06% and 0.30 0.02%,respectively. Thus, the protein content of the juice aswell as the developed beverages is well within therange obtained for other fruit juices and beverages.The syrup also qualifies as a protein source.The total and reducing sugar content of clarifiedjuice was 18.5 0.1% and 2.95 0.02%, respectively.It is well established that in comparison to sugarcanejuice there is a lesser amount of non reducing sugars,especially sucrose (50-80%) in sweet sorghumjuice. This prevents crystallisation and hence, it isnot possible to obtain crystalline sugar from sweetsorghum juice. However, the sugar profile (ratioof total to reducing sugars) of the juice obtained issuitable for preparation of syrup without any issuesof crystallisation in the syrup (FAO, 2010). Thetotal and reducing sugars content of syrup obtainedwas 72.53 0.1% and 18.53 0.6%, respectively. Thetotal and reducing sugar contents of the optimisedbeverages formulations were also measured and arepresented in Table 2.The ascorbic acid content of freshly crushed andclarified juice was 10.8 0.9 mg/100g. The syrupcontained about 28.0 0.5 mg/100g of ascorbic acid(Table 2). The ascorbic acid content of the syruptheoretically should be 43.60 mg/100g (assumingapproximately four fold concentration of the juice tosyrup). There was about 35% loss in ascorbic acidcontent during syrup preparation. This is expected asVitamin C is heat liable. The ascorbic acid content ofthe squash was 12.12 0.4 mg/100g and the value forthe RTS beverage was 0.4 0.02 mg/100g.Microbiology data showed no growth for thetest of total plate count (TPC) and also negativeresults were obtained for the enumeration of yeastand moulds using samples of sweet sorghum syrup,squash and RTS beverage after 3 months of storageat ambient temperature (27-30ºC). The data obtainedfor the sensory analysis is presented in Table 3.The data was further analyzed by calculating thefiducial limit of the control sample (0.5% level ofsignificance) using the hedonic rating scores obtainedfor overall acceptability. The fiducial limit of overallacceptability calculated for the control sample wasfound to lie between 1.07 and 2.93. Hence, fromthe data of overall acceptability of the samples it isclear that there is no significant difference betweenthe commercial and the developed RTS beveragessamples. However, from the 4 point ranking data(Table 3) it can be inferred that the sample with0.4% acidity was preferred over the sample with0.3% acidity. Similar sensory analysis was alsocarried out for the developed sweet sorghum-basedsquash formulations and data analysis showed thatthe developed squash had acceptable organolepticproperties (data not shown).In summary, different beverages based on sorghumgrains are reported in literature. Most of the sorghum
Datta Mazumdar et al./IFRJ 19(4):1361-13661365Table 2. Nutritional composition of sweet sorghum juice, syrup, squash and RTS beverage samplesTable 3. Data of sensory analysis of sweet sorghum based apple flavored RTS beverage samples and a commercial RTS apple beverage sample using amixed (trained and un trained, 12 panelists) panel on a 9 point hedonic scale (1 like extremely to 9 dislike extremely) and ranking test#XYZ: Sweet sorghum RTS beverage with 0.3% acidity, PQR: Sweet sorghum RTS with 0.4% acidityUVW: Commercial sample of RTS apple beverage (Control). *Ranking scale: 1 best, 2 good, 3 moderate, 4 bad, 5 worstgrain based beverages are fermented beverages andare traditionally used in Africa (Taylor et al., 2006;Taylor and Emmambux, 2008). However, there is noliterature evidence reporting the use of sweet sorghumjuice or sweet sorghum syrup for the developmentof non-alcoholic beverages, especially squash andRTS beverages. Most of the research involvingsweet sorghum juice is focused on production ofethanol and attaining higher ethanol yield and fasterfermentation rate for ethanol production (Liu andShen, 2008). Hence given this background the workpresented in this paper brings forth the potential ofusing sweet sorghum juice in the food industry forthe development of quality syrup as well as othervalue added non alcoholic beverages. However, asthe present work is based on one single variety ofsweet sorghum, further physico chemical analysis ofdifferent sweet sorghum varieties need to be carriedout. These physico chemical properties need to befurther correlated with the sensory properties ofthe end products (syrup, squash or RTS beverage)in order to identify varieties of sweet sorghum bestsuited for use in food applications.ConclusionsThe present work demonstrates a new methodof clarification of sweet-sorghum juice in order toobtain food grade syrup with acceptable organolepticproperties. Using this syrup, shelf stable, squash andRTS beverages were developed and their formulationsoptimised. From this study it can be concluded thatsweet sorghum juice and syrup have a potential tobe used in development of commercial beverages.The beverages can be further fortified or blendedwith other fruit juices, fruit concentrates, proteinconcentrates etc. and marketed as health beveragesin the neutraceutical segment. In addition the syrupitself has a good nutritional profile and potential to besold directly as health syrup. Future work shall focuson exploring packaging options for the developedproducts, market research, in order to gain consumerinsight, to understand the marketability of thedeveloped products, identifying suitable varieties ofsweet sorghum for food grade syrup production andexploring the use of sweet sorghum syrup as a sugaralternative in different food product categories.AcknowledgementsThis research was supported by funds obtainedfrom Ministry of Commerce and IndustriesGovernment of Andhra Pradesh, India towards theactivities of the NPK program. The authors wouldalso like to acknowledge the support extended byDirector General ICRISAT, Dr William D Dar andteam members of Agribusiness and Innovation
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Innovative use of Sweet sorghum juice in the beverage industry Abstract Sweet sorghum juice, obtained from low water consuming, drought resistant, short duration and seed-propagated sweet sorghum crop, was explored as a source to obtain syrup which can be used as sugar alternative for meeting certain requirements of the beverage industry. Value
1.1 Industrial production source breakdown 2 1.2 Sorghum malt usage 2 3.1 Sorghum malting SWIs 11 3.2 Sorghum brewing SWIs 12 3.3 Malting water usage breakdown 13 3.4 Breakdown of brewing SWI 15 3.5 Malting: Effluent discharge percentage 16 3.6 Final effluent analysis - sorghum malting 17 3.7 Sorghum maltsters pollution load 18
Sorghum as an Energy Source R. E. Schaffert and L. M. Gourley* The use of sweet sorghum for energy production, principally ethanol production, is discussed. An example of an integrated food, feed, energy, and biofertilizer system is presented. As sorghum is one of the most efficient plants in terms of photosynthesis andas sorghum directly produces
juice samples, in case of both cultivars, ICSV 93046 and CSH 22SS (Table 2). It is concluded that temperature of 15-18 C would be ideal for storage of fresh sweet sorghum juice after crushing. Table 2. Storage conditions of fresh sweet sorghum juice of two different cultivars, ICSV 93046 and CSH 22SS, at different time and temperature intervals.
primer combinations (Table 2). Pre‑amplification of ligated DNA (diluted 10-fold) was carried out with Table 1. Genotypes of sweet sorghum (Sorghum bicolor) used in the study. Number Accession Origen Number Accession Origen 1 RBSS-1 ICSSH-21 22 RBSS-22 SP-4504 2 RBSS-2 ICSSH-22 23 RBSS-23 S-23 3 RBSS-3 ICSSH-23 24 RBSS-24 SP-4495
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