Parametric study on the storage stability of SPV 422 sweet sorghum syrup (Sorghum bicolor L. Moench)
Date
12-2015
Degree
Bachelor of Science in Chemical Engineering
College
College of Engineering and Agro-Industrial Technology (CEAT)
Adviser/Committee Chair
Rex B. Demafelis
Abstract
The storage stability of 60°brix sweet sorghum syrup was assessed in this study. From a period of 11 days from November 2 to November 12, effect of storage temperatures i.e., 4°C, 50°C and ambient temperature together with the effect of different preservative loading - no preservative, 500 ppm sorbic acid, 1000 ppm sorbic acid, 500 ppm sodium bicarbonate and 1000 ppm sodium bicarbonate on the pH, brix, titratable acids and reducing sugars of sweet sorghum syrup. It was found that preservatives have no significant effect on the pH, brix, titratable acids and reducing sugars over the 11 day period of the study. Temperature however, had a significant effect on pH and reducing sugars. It was found that the highest storage temperature, the lower the pH of the samples become. The temperature affected the reducing sugars in that the ambient temperature samples were found to have anomalously higher reducing sugar content.
Language
English
Location
UPLB College of Engineering and Agro-Industrial Technology (CEAT)
Call Number
LG 993.5 2015 E62 F47
Recommended Citation
Ferrer, Joseph Rafael T., "Parametric study on the storage stability of SPV 422 sweet sorghum syrup (Sorghum bicolor L. Moench)" (2015). Undergraduate Theses. 4439.
https://www.ukdr.uplb.edu.ph/etd-undergrad/4439
Document Type
Thesis