Open AccessStorage Stability Test of Sweet Sorghum SPV 422 (Sorghum bicolor L. Moench) Syrup
Author(s) -
Kristel M. Gatdula,
Jovita L. Movillon,
Gino Apollo M. Guerrero,
Dionelle A. Arellano
Publication year - 2017
Publication title -
journal of environmental science and management
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.156
H-Index - 9
ISSN - 0119-1144
DOI - 10.47125/jesam/2017_sp1/06
Subject(s) - brix , sweet sorghum , sugar , sorghum , chemistry , degree (music) , polyethylene , food science , agronomy , biology , physics , organic chemistry , acoustics
A four-month storage stability test on the sweet sorghum (SPV 422) syrup was conducted. The syrup’s initial Brix, storage containers’ material of construction and incubation temperature were the experimental parameters. A higher degree Brix concentration of around 40-65 degree Brix is preferred due to having least reductions in the reducing sugar content, pH and dissolved solids concentration upon storage. This study also confirmed that high density polyethylene (HDPE) was a more suitable material than carbon steel for storage containers of sweet sorghum syrup. On the other hand, analyses of the dependence of the syrup’s stability on storage temperature proved that a higher temperature 40ºC was more preferred for lesser degree of changes in amount of reducing sugars and Brix. Conversely, a larger drop in pH was observed at 40ºC incubation temperature.