الفهرس 
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Abstract
SUMMARY
Sweet sorghum syrups were produced from two sweet sorghum (Sorghum bicolor,L.,Moench) varieties named Honey and Brands which obtained from Sugar Crops Research Institute (SCRI) , Agricultural Research Centre, Egypt. In addition, a representative sample of sugar cane syrup (black honey) from local market was used as a control for this study.
Plants were harvested at dough stage, stalks were stripped cleaned and squeezed by electric three roller horizontal mill (manufactured by Integrated Sugar Company – Abo Korkas, El- Minia, Egypt), remained bagasse was weighed and dried for chemical analysis .The extracted juice was filtrated using fine mesh screen then evaporated using batch system, Skimming were removed during evaporation till boiling temperature at the finish of sorghum syrup was 106 ±2° C and brix ranged between 70-75%. Final syrup was filtered in order to remove impurities that contain protein denaturated by heat and packed in jars at (82±2°C). The aims of this study are studying the importance of sweet sorghum syrup as a functional material and evaluating its ability as a sugar substitute in some food products to encourage the usage of sweet sorghum syrup as an alternative to black honey which will help decreasing the gab between sugar production and consumption.
The obtained results could be summarized as follow:
1- Data pointed out the effect of nitrogen fertilization on juice weight
(JW), syrup weight (SW), juice extraction percentage (JEP), syrup
extraction percentage (SEP), juice yield (JY) and syrup yield (SY) of two
sweet sorghum varieties was significant (P<0.05).Concerning to JEP
highest values appeared in Honey B and C (48.32 and 48.24 ton/fed,
respectively). while highest values of SEP appeared in B samples of
Honey and Brands varieties (8.69 and 8.65 ton/fed), respectively. Data
demonstrated that stalk yield, juice yield and syrup yield recorded the
highest values with A and B samples (42.63, 38.86, 38.57 and 40.83
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ton/fed), (19.89, 18.78, 18.36 and 19.25ton/fed), (3.03, 3.38, 2.63 and 3.53 ton/fed) respectively. The highest amount of juice was obtained from Honey A (8.10 Kg) followed by Brands B (7.83 Kg) for juice weight. While highest amount of syrup was obtained from Brands B (1.29K g) followed by Honey B (1.27Kg).
2- Data cleared that the response of brix, protein, as well as ash
percentages significantly affected by the applied levels of nitrogen. Data
showed that Black honey (control) recorded the lowest significant value
(p<0.05) for brix %, protein and ash (71.70, 0.42 and 1.56, respectively).
Also there was a difference (p <0.05) between the studied varieties where
sweet sorghum variety Brands surpassed Honey variety with respect to its
effect on the various chemical constituents of syrup for two sweet
sorghum varieties i.e. brix %, protein %, and ash %.
3- Results given showed that reducing, non reducing and total sugars content of sweet sorghum syrup were significantly affected. Results cleared that Black honey (control treatment) appeared a relative advantage in the values of non reducing sugars compared with the various treatment for sweet sorghum varieties, On the contrary both varieties Honey and Brands gave higher Reducing sugars percentage than that of control treatments ( Black honey).
4- It was noticed that highest values of glucose and fructose was recorded in Brands B (21.63 and 17.37 %, respectively), while highest value of maltose was recorded in Honey B (26.05%). Sucrose was increased as nitrogen fertilization increased in C samples of Honey and Brands varieties respectively (19.72 and 21.68%) as it was not detected in B samples in both varieties.
5- Data obtained revealed that all samples over passed control treatment (Black honey) with respect to phosphorus, potassium, calcium, and ferric percentages. the highest value of phosphorus appeared in Honey C and B (0.363 and 0.316 %, respectively), the collected dataYara I. El-Geddawy, MS.c., 2014
showed that highest percentage of potassium was in Honey C followed by Brands A (1.161 and 1.157%, respectively), the highest values of Ca % in sorghum syrup appeared in A samples of the two sorghum varieties Honey and Brands (0.309 and 0.277%, respectively) while highest values of Fe % was for Brands C and Honey B (0.116 and 0.113%, respectively).
6- Data revealed that non of the examined nitrogen level or variety appeared a distinct effect on the values of the essential amino acid in the syrup of the two sweet sorghum varieties. Results showed that syrup of sweet sorghum variety Honey produced high values of alanine %, proline % and glycine %, however the syrup of sweet sorghum variety Brands gave high percentages of aspartic acid %, serine % and tyriosine %.
7- The obtained results showed that the differences between the studied varieties with respect their influence on the values of pH and titratable acidity were negligible. Also, it is obviously showed that the differences between the values of pH and titratable acidity for the various nitrogen levels did not differed than control treatment (Black Honey). The highest values of RI were recorded with Brands C and B (1.4832 and 1.4823, respectively). Also, it is could be noted that both Honey B and Black Honey syrup gave the lowest value of RI (1.4706 and 1.4709, respectively).
8- Results cleared that color was significantly affected by studied factors (nitrogen level and varieties), highest values of lightness appeared in Honey A and C followed by the control (18.89, 11.01 and 10.15), respectively. Highest value of redness appeared in Brands A (3.28), it could be noticed that highest value of yellowness appeared in Honey A and C followed by the control (18.63, 4.98 and 4.94) respectively.
9- Sweet sorghum syrup showed weak non- Newtonian behavior, the obtained results showed that Honey C and Brands B gave higher viscosit
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values (83.47 and 76.90 poise, respectively) compared with other samples.
10- Protein and fat percentages of sweet sorghum bagasse insignificantly affected. Regardless, the insignificant influence it could be deduced that A and C samples produce the highest values of protein percentages (8.00 and 6.66%) respectively, while Honey B showed the highest fat content (5.50%). Concerning to ash % and crude fiber were significantly affected by nitrogen levels. The highest value of ash was recorded in Honey C (8.83%). While highest content of crude fiber appeared in Brands A (37.70 %), highest NFE % was obtained in for Honey A, B and C (57.53, 55.03 and 52.90%), respectively.
11- Results obtained show that sweet sorghum variety Brands recorded higher values of dietary fibers i.e. hemicelluloses, neutral detergent fiber (NDF) and acid detergent fiber (ADF) was produced with C sample (21.08, 58.17 and 37.09, respectively).
12- No significant difference (P >0.05) for water holding capacity
(WHC) could be noticed between Honey A, B and C. In addition, Brands
A and C. Also it could be noted that Honey variety over passed Brands
variety in this trait. Significant observation (P<0.05) for oil holding
capacity (OHC) could be recorded between Honey A and C, as well as,
between Brands A and B samples.
13- The results of chemical composition of biscuits substituted with different ratios of sweet sorghum syrup cleared that the moisture, fat, protein, total carbohydrates content and caloric value were significantly (p < 0.05) affected by the different substitution levels of sweet sorghum syrup. Also, results showed that the proximate composition of the biscuits ranged in values with moisture from 1.70 to 9.00 %, protein 8.12 % to 10.16%, fat 17.78 % to 22.85 %, ash from 1.15 to 2.59% and carbohydrate 65.14 to 70.78 %.
Summary
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14- Various physical properties of biscuit were affected by the substitution ratios of sweet sorghum syrup. The lower values of diameter were appeared in Honey C and Brands A with substitution ratio 25 % and 75%, respectively, followed by Brands C with substitution level 50 % and finally Honey C with substitution ratio 75 % (4.56, 4.70 and 4.80 cm, respectively) compared to control one (without sweet sorghum syrup ”5.11cm ”) with different substitution levels, All treatments showed lower thickness than control, except Honey C with substitution ratio 75% (1.17 cm). Also, all treatments were higher than the control with respect to the effect of substitution ratio on spread ratio except Honey C with substitution ratio 75% (4.11), the highest value was found in Brands C at 75% (9.16). On the other hand profile texture attained the highest values with Honey A with substitution ratio 25% (17.35 N), followed by Brands B and A with the substitution ratio 25 and 75% respectively (14.07 and 13.14 N). Lowest value of profile texture was appeared in Honey B with substitution ratio 75 %, followed by Honey A with substitution level 25 %, Honey variety C substitution ratio 25 % (3.92 , 5.34 and 6.67 N, respectively).
15- Lightness, redness and yellowness values were significantly (p < 0.05) affected by the different substitution levels of sweet sorghum syrup. Highest value of lightness was found in control (70.65). While highest redness values were appeared in Honey C and A at 75% of sweet sorghum syrup (18.58 and 16.30). The highest value of yellowness appeared in control (32.26).
16- Significant differences (p < 0.05) existed in appearance, exterior color, interior color, odor, taste, sweetness, firmness, color and general acceptability of the biscuits, while cell uniformity insignificantly affected (p > 0.05).
17- Moisture, ash, fat , protein, total carbohydrates content, caloric value, total soluble solids and titratable acidity of jelly substituted with
Summary
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Yara I. El-Geddawy, MS.c., 2014
different ratios of sweet sorghum syrup were significantly (p < 0.05) affected by the different substitution levels of sweet sorghum syrup. Also, results showed that the proximate composition of the jelly ranged in values with moisture from 21.13 to 36.33 %, protein 8.49 % to 11.81%, fat 1.14 % to 1.75 %, ash from 0.43 to 0.94% and carbohydrate 52.07 to 68.34%.
18- Results cleared that except for control, Honey A and C with substitution ratio 4 and 2% lake of body and consistency did not appear in all samples, the same trend was noticed concerning to setting time, where samples set during period ranged from 8 hours up to three days, on the other, hand all samples exhibit clarity.
19- Lightness, redness and yellowness were significantly (p> 0.05) affected by substitution ratios highest value of lightness appeared in Honey C with substitution ratio 6% and 4 % (23.68 and 22.21, respectively), highest value of redness appeared in Honey A with substitution ratio 4 % and 2 % (11.66 and 11.42, respectively), while the highest value of yellowness was found with Honey C with substitution ratio 6 % and 4 % (11.62 and 10.58, respectively). On the other hand, pH was significantly affected by different substitution ratios, the highest pH value appeared in Honey C with substitution ratio 4% and control (3.80).
20- Odor, color, consistency and general acceptance were
insignificantly (P>0.05) influenced by the different substitution ratios of
sweet sorghum syrup, however the available data cleared that taste values
were significantly (P<0.05) influenced with the various substitution
levels. Concerning to general acceptance, all treatments were more
acceptable than control, the most accepted substitutions were Brands C
with 4% and 6% substitution, followed Brands B with 4 % substitution
(7.11, 7.00 and 6.95, respectively). While lowest accepted substitution
appeared in Brands A with substitution ratio 4% (6.48).