Storage stability of sweet sorghum (Sorghum bicolor L. Moench) syrup (SPV 422 variety)

Date

2013

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Rex B. Demafelis

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

The stability of sweet sorghum (var.SPV 422) syrup was investigated. Syrup samples of different initial concentrations (ºBrix) were stored for four months at varying temperatures and container vessels. The selected physico-chemical indices include reducing sugar (RS, mg/mL) content, pH, and total soluble solids TSS, ºBrix). At the end of the study, as much as 366.4035% reduction in TSS was observed in 29ºBrix syrup samples. Syrup samples which were initially 41, 53, and 65ºBrix experienced 30.3030%,7.8788% and 4.1995% TSS reduction, respectively. The corresponding decrease in reducing sugar content for the 29, 41, 53, and 65ºBrix syrup samples were 44.2%, 7.9141%, 23.2650%, and 17.1047%, respectively. Syrup stored in 30ºC experienced the greatest decrease in both TSS and RS. A general evaluation of the mean profiles of the three responses shows that syrup samples stored in HDPE are relatively more stable than those stored in CS containers. On the average, pH of the syrup samples stored between 30 to 40ºC four months from 4.97 to 5.7.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2013 E62 /A74

Document Type

Thesis

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