Storage Stability of Sweet Sorghum (Sorghum bicolor ‘SPV 422’) Syrup from Clarified Sweet Sorghum Juice

Author : Victorio, Rennie Boy Sainz
Major Adviser : Demafelis, Rex B.
Committee Members : Bambase Jr., Manolito E.; Movillon, Jovita A.; Gatdula, Kristel M.; Dizon, Lisa Stephanie H.
Year : 2017
Month : June
Type : Thesis
Degree: BS
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Sweet sorghum is a complementary feedstock for bioethanol production. However, one major problem encountered in handling sweet sorghum juice is its fast deterioration at ambient conditions. To learn the most favorable conditions for juice storability, a storage stability was performed. The stability of sweet sorghum syrup was analyzed by profiling the Brix (measured using hand-held refractometer), pH (measured using pH meter), and the concentration of the reducing sugar (DNS method by Miller (1959)) of samples stored at specified conditions every two weeks for four months. The parameters varied in this study were storage temperature (T = 4°C, 30°C, and 40°C), initial Brix (55, 60 and 65°Brix), and the material of construction of the storage containers (HDPE and carbon steel). Three-way analysis of variance (ANOVA) was done to determine the significance of the effect of the factors on the responses. With the end-of-storage-period reducing sugar (RS) concentration as the basis for the most favorable storage conditions, it was concluded that an initial concentration of 65°Brix, storage temperature of 40 °C, and HDPE as the material of construction of the storage container were the most favorable conditions, with an average RS of 558.98 mg/mL. This value was higher compared with the 113.97 mg/mL of a parallel storage storability study, which utilized syrup from unclarified juice. It was therefore recommended to clarify the juice prior to syrup production for storability purposes.

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