Sweet Sorghum Syrup - an Alternative Sweetner for Preparation of Sesame Chikki

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ORIGINAL ARTICLE Sweet Sorghum Syrup - An Alternative Sweetner for Preparation of Sesame Chikki

Kulkarni D.B. 1* , Deshpande H.W. 2 and Sakhale B.K. 3

1* M. Tech Student, Department of Food Science and Technology, 2Associate Professor and Head, Department of Food and Industrial Microbiology, College of Food Technology, VNMKV, Parbhani-431402, MS, India. 3Assistant Professor, Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, MS, India.

Abstract Sugar is one of the vital ingredients in variety of processed foods

like bakery, confectionary, dairy, fruit and vegetable products. The rise in

sugar prices during last decade can be overcome with suitable sugar alternative. Sweet sorghum syrup prepared from evaporation of Sweet Sorghum stem juice can replace sugar in the food. Sweet sorghum stems *Corresponding Author: (var. CSH22 SS) crushed with modified sugarcane crusher had 27% greenish yellow colored juice. Concentration of juice yields carbohydrate Kulkarni D.B. rich syrup 71.2% out of which 22.80% are reducing sugars and micro nutrients viz. calcium, phosphorus and iron and 286.1Kcal energy. The cost Email: [email protected] of production of syrup was 25Rs/Kg. Chemical analysis of sugarcane

jaggery and sesame seeds were done. Sesame seeds were rich in protein and

Received: 14/03/2018 fat which comprises 20.2% and 45.3% respectively. Sweet Sorghum syrup Accepted: 12/04/2018 based sesame chikki was prepared. Organoleptic evaluation resulted that samples A, B and C were superior over samples D and E. The chemical analysis of sesame chikki indicated that the products had low moisture content that increases its shelf life. The product had balanced nutritional profile. The total energy obtained by sesame chikki was 220.62-209.71Kcal which was lower than control samples. The cost of production of product was 12.25-11.85Rs/100g.

Keywords: Sweet sorghum syrup, Alternative sweetener, Syrup based products, Sugarcane Jaggery, Sesame Chikki.

1. Introduction which also names sugar sorghum is a variety of The sweetener cane sugar is very famous for common grain sorghum except it has sugary stalk. Indian food and pharmaceutical industry. The global Charles and Regassa (2011) reported that sweet sugar production in 2012-13 is 174 MMT (Blauer, sorghum was introduced to the United States for syrup 2013). Brazil is the largest sugar producing country production in the 1850s. Sweet sorghum was the accounting 21 percent of world sugar production “principal sweetener” for our ancestors as a key part of whereas India is second largest producer of sugar in the our heritage. A versatile product that grows easily and world accounting 17 percent of the world sugar used for sweetening drinks, making confections and production (Picardo and Dsilva, 2013). There is great flavoring meats but its most popular usage in place of rise in sugar prices during last decade and given a sugar (Rajvanshi and Nimbkar, 1996). Kentucky and strong global demand, international sugar prices may Tennessee are the leading states in syrup production. well remain relatively high and volatile in the coming Sorghum syrup is made from pure, natural juice years (FAO, 2010). Hence, there is necessity for extracted from sorghum cane and thickened by an suitable sugar alternatives. Sweet sorghum juice, evaporation process that creates clear, amber colored, obtained from sweet sorghum stems is thus a suitable sweet flavored, sticky texture and glossy finish syrup. source to obtain syrup. This syrup can replace sugar in In the process, the syrup retains all of its natural sugars the food and pharmaceutical industry applications. and other nutrients. It is 100 per cent natural and Sweet sorghum syrup can thus reduce the dependence contains no chemical additives of any kind. In addition on sugar in the food industry. to being table syrup to be eaten with bread or pancakes, Sweet sorghum ( Sorghum bicolor L. Monech ) it can be used in salad dressing, as a sweetener in baked

Journal of Food, Nutrition and Packaging | Year-2018 | Volume 05 | Pages 07-13 © 2018 Jakraya Kulkarni et al…Sweet Sorghum Syrup - An Alternative Sweetner for Preparation of Sesame Chikki goods or as ice-cream topping (Rajvanshi et al., 1994). grade (Thomas Baker chemicals limited, Mumbai) and Sorghum is one of the most important dry land cereals glassware were obtained from College of Food grown in India, 7.8Mha and 45.8Mha round the world Technology, VNMKV, Parbhani. in 99 countries (Reddy et al., 2009). Overall in Asia sorghum is primarily used for food comprising 66 per 2.1 Process of Sweet Sorghum Syrup cent of total in utilization. The rest is utilized for feed Preparation and industrial uses. The sugars in stem are sucrose, Sweet sorghum stalks were crushed on the same fructose and glucose. Sweet sorghum juice can be day as harvesting. Delay in crushing results in low concentrated to make jaggery using the same method of juice recovery and eventually low syrup yield. The making jaggery from sugarcane. The sweet sorghum starting time for crushing usually depends upon sowing juice has a balanced nutritional profile containing date, as generally the crop is harvested at physiological protein, essential amino acids and minerals (FAO, maturity (110 days after sowing). Generally modified 1994). One tablespoon 20g of sorghum syrup contains sugarcane crusher was used for crushing sweet 62 calories and 15 g of carbohydrates. Sweet sorghum sorghum. The syrup making process involves has those hard-to-find nutrients such as iron, calcium, collection of juice from the crushing point and boiling and potassium and was the medicine 4 of the olden it to concentrate the sugars in the juice. The juice from days when pills were not yet existent (Raventhorpe, the crushing point is pumped to the boiling pans for 2012). Pure syrups contain no protein or fat. Sweet making syrup with constant boiling and stirring. The sorghum syrup has high antioxidant activity. It was juice in the pan was constantly stirred, and the found four times the antioxidant power of the darkest undesirable coagulate was skimmed off frequently. The honey tested. Anti-oxidants are the substances that skimmings are generally rich in protein and starch as restrict body damaging free radicals which are well as some sugar, and can be used in the preparation responsible for aging. of animal feed. As the syrup density increases, the Chikki is a traditional ready-to-eat Indian and boiling temperature gradually increased. The boiling Pakistani sweet generally made from groundnuts and pans were removed from the burners when the jaggery (Chitrodia and Biju, 2012). Chikki is a type of temperature reaches 226-230 ºF (108 0C to 110 0C) or confection, consisting of flat broken pieces of hard when the syrup attains a density of 70 0Brix (tested with sugar candy embedded with nuts such as pecans, a syrup hydrometer or sugar refractometer). The final almonds, or peanuts (Chetana and Sunkireddy, 2011). syrup was allowed to cool to 140-160 0F and stored in There are several varieties of Chikki in addition to the plastic containers at room temperature (Reddy et al., most common groundnut Chikki . Each Chikki is named 2012a). depending upon the ingredients used. Usually, ingredients such as puffed or roasted Bengal gram, 2.2 Preparation of Sesame Chikki sesame, puffed rice, beaten rice, and desiccated Sesame seeds were roasted in a pan and kept coconut are used. Some Chikki is made using a aside. Jaggery was crushed. Jaggery was heated until combination of these ingredients. Special Chikki are the temperature reached to 145°C. Add pre-weighed, made out of cashews, almonds, and pistachios. Most roasted sesame seeds were mixed properly till sesame popular Chikki is sourced from the Indian towns of seeds were coated with jaggery. Hot mass was then Lonavala, Matheran, Mahabaleshwar, Panchgani and transferred on a wooden board or clean platform. The Karjat near Mumbai (Vaid and Molshree, 2012). The mixture was then spread uniformly by rolling it with present research paper focus on physicochemical the help of a roller. Vertical and horizontal lines were characteristics of sweet sorghum stems juice, chemical marked with a cutter to make individual slabs then properties and process of syrup making, Process of cooled to room temperature (27 ± 2°C) and packed in sesame Chikki preparation, organoleptic quality, polythene pouches (Chetana and Sunkireddy, 2011). theoretical energy value and techno-economic feasibility of syrup and sesame Chikki . 2.3 Standardization of Recipe for Sesame Chikki with Different Levels of Sweet 2. Materials and Methods Sorghum Syrup The present investigation was carried in Various recipe combinations are made to Department of Food Science and technology, College standardization sweet sorghum syrup based sesame of Food Technology, VNMKV, Parbhani, MS, India). Chikki. All the Chikki formulations were made with 50 Sweet sorghum stems (var. CSH22 SS) were obtained g of roasted sesame seeds. Control sample contained from Sorghum Research Station, MAU Parbhani. 0.00 ml sweet sorghum syrup, 50 gm of sugarcane Sesame seeds and Sugarcane jaggery were procured jaggery. Sample code A contained 10 ml Sweet from local market Parbhani. Chemicals of analytical

Sorghum syrup and 40 g sugarcane jaggery. Sample B, The chemical composition of sweet sorghum C, D and E were made with 20, 30, 40, 50ml sweet syrup described in Table 1 shows that the syrup had sorghum syrup and 30, 20, 10 and 00 ml sugarcane 72 0Brix TSS, 21.80% moisture, 0.1% proteins, 0.1% jaggery respectively. fat, 4.80% ash, 71.2% carbohydrates, 22.80% reducing sugar and 1.00% total minerals. The syrup contained 2.4 Analytical Methods 140.00mg calcium, 70.00mg Phosphorus and 4.00mg/100gm Iron. PH of the syrup was 5.2. The 2.4.1 Physical Characteristics chemical composition of sweet sorghum syrup is Physical characteristics of sweet sorghum stem influenced by type of variety, growing season, juice like colour, weight of canes, juice content, edible agroclimetic conditions and stage of maturity. These index, waste index were determined. results were in good agreement with the results reported by Rajvanshi et al. (2001); Reddy et al. 2.4.2 Chemical Characteristics (2012a). TSS (Total soluble solids) were measured by The chemical composition of sugarcane jaggery using hand refractometer (Erma Japan) and reported as in Table 2 represents that it contain 15.80% moisture, 0Bx. The pH was determined by using a digital pH 0.2% proteins, 0.1% fat, 4.20% ash, 77.8% meter (ELICO LI 612). Estimation of moisture, ash, carbohydrates, 10.20% reducing sugar and 0.98% total protein, crude fat, total carbohydrates, reducing sugar minerals. The mineral content includes was done according to AOAC, (2000) and minerals 12.00mg/100gm Calcium, 4.00mg/100gm Phosphorus content was estimated by method given by Ranganna and 11.00 mg/100gm Iron. PH of jaggery was 4.5. (2007). Organoleptic evaluation of sesame Chikki was Seasonal and agroclimetic variations were taken into done with nine point hedonic rating scale (Carr et al ., consideration to compare the results with the results of 1999). The total energy was calculated theoretically Rao et al. (2007). (Gopalan et al., 2004). The cost of food product was The chemical composition of sesame seeds calculated by considering the current prices of raw presented in Table 2 revealed that the sesame seeds materials from local market including the processing contained 10.7% moisture, 20.2% protein, 45.3% fat, cost and cost was calculated per Kg of formulated food. 5.2% ash, 12.2% total carbohydrates and 4.8% crude The analysis of variance of data obtained was done by fiber. The mineral analysis showed that it contained using Completely Randomized Design (CRD) as per 120mg calcium, 620mg of phosphorus and 5mg/100g method given by Panse and Sukhatme (1984). Iron. Similar types of results were reported by Nzikou, et al. (2009); Borchani et al. (2010). 3. Results and Discussion The results and relevant information discussed 3.3 Theoretical Energy Value of Sweet in this investigation are presented below. Sorghum Syrup and Sugarcane Jaggery The theoretical energy value of sweet sorghum 3.1 Physicochemical Properties of Sweet syrup and sugarcane jaggery presented in Table 2 Sorghum Stem Juice revealed that the total energy provided by 100 g of Physicochemical properties of sweet sorghum product was calculated theoretically by multiplying stem juice shows that the color juice was greenish carbohydrate and protein with 4 Kcal and fat with 9 yellow, average weight of stems was 80.2kg. Weight of Kcal respectively (Gopalan et al., 2004). The total stripped stalks, leaves and bagasse after juice extraction energy was expressed in terms of Kcal/100g. was 45.8, 4.3 and 18.6 kg respectively and volume of The sweet sorghum syrup contained 0.10% obtained juice was 22.3lit. The edible index and waste proteins 0.10% fat and 71.20% carbohydrates which index was 27.77 and 28.55 % respectively. PH of juice yield 286.10Kcal/ 100g. The sugarcane jaggery was 5.6 and TSS was 16 0 Brix. The results of present contained 0.20% proteins, 0.10% fat and 77.80% study were in good accordance with results reported by carbohydrates. Hence the energy value of sugarcane (Nimbkar et al., 2006; Reddy et al., 2012a). Variation jaggery was 312.90 Kcal/100g. The values obtained for in values may be due to varietal difference, sowing theoretical energy value of sweet sorghum syrup and time, harvesting time, environmental conditions and sugarcane jaggery in the current study are in agreement other related factors. with the results reported by (Nimbkar et al., 2006; Reddy et al., 2012a; Rao et al., 2007). 3.2 Chemical Composition of Sweet Sorghum Syrup, Sugarcane Jaggery and Sesame 3.4 Techno-Economical Feasibility of Sweet Seeds Sorghum Syrup

Table 1: Chemical composition of Sweet Sorghum syrup, Sugarcane jaggery and sesame seeds

Parameters Sweet sorghum Sugarcane Sesame syrup jaggery seeds Moisture % 21.80±0.047 15.80±2.725 10.7±0.2357 Protein % 0.1±0.0306 0.20±0.0471 20.2±0.329 Fats % 0.1±0.0047 0.10±0.0047 45.3±0.282 Ash % 4.80±0.094 4.20±0.188 5.2±0.141 Carbohydrates % 71.2±0.188 77.8±0.282 12.2±0.0471 Reducing sugar % 22.80±0.141 10.20±0.0942 ------Total minerals % 1.00±0.235 0.98±0.037 ------Calcium (mg/100gm) 140.00±4.714 12.00±3.29 120±4.714 Phosphorus 70.00±9.4283 4.00±0.471 620±9.42 (mg/100gm) Iron (mg/100gm) 4.00±0.942 11.00±1.414 5±0.94 PH 5.2±0.0471 4.5±0.0942 ------*Each value is the average of three determinations

Table 2: Theoretical energy value of Sweet Sorghum syrup and sugarcane jaggery

Samples Constituents Total energy (Kcal) Protei Carbohydrat Fat n e Sweet sorghum 0.10 71.20 0.1 286.10 syrup 0 Sugarcane jaggery 0.20 77.80 0.1 312.90 0

The cost of production of sweet sorghum syrup jaggery. The protein and fat content of samples does was calculated by considering the current prices of raw not show any notable change as the same quantity of materials from local market and also the processing raw material i.e. sesame seeds used in the preparation cost on laboratory scale. The cost of sweet sorghum of all samples. It was in the range of 10.10-10.30% and stems was 18.55/kg, cost of labor 3.82Rs/Kg and the 22.55-22.51% respectively. Ash content was highest in cost of processing and packaging material accounts to sample E, 4.58 % and lowest in control sample 4.45% 2.48 Rs/Kg. Hence the total cost of production of 1Kg as sweet sorghum syrup contained more ash percent sweet sorghum syrup was approximately 25 Rs. The than sugarcane jaggery. Sugarcane jaggery contained cost of production of syrup may be affected by bulk more carbohydrates than sweet sorghum syrup. processing on large scale on farm. The results were in Therefore the total carbohydrates were in the range of good agreement with the results reported by Reddy et 45.00-41.68% respectively. Sweet sorghum syrup al. (2012 a). contained more reducing sugars as compared to sugarcane jaggery. Thus reducing sugars of the samples 3.5 Chemical Composition of Sesame Chikki increases with increase in concentration of sweet Prepared with Different Levels of Sweet sorghum syrup. It was 5.10, 6.36, 7.62, 8.88, 10.14 and The data explained in Table 3 shows chemical 11.40% for the samples control, A, B, C, D and E composition of various samples of sesame Chikki. It respectively. There was notable increase in calcium and reveals that moisture, ash, reducing sugars, calcium and phosphorus content in the sample which was the result phosphorus content of various Chikki sample increases of high level of these minerals in sweet sorghum syrup. and carbohydrates and Iron content decreases with It ranged from 66.00-130.00mg/100g and 312.00- increase in concentration of sweet sorghum syrup in the 340.00mg/100g respectively. The decreased values of samples. The moisture content was 6.80, 6.92, 7.20, iron content were found with decrease in sugarcane 7.66, 7.80 and 7.90% for samples control, A, B, C, D jaggery in the samples. It was 8.00, 7.30, 6.60, 5.90, and E respectively. This may be due to higher moisture 5.20, 4.50mg/100g of respective samples this might be content of sweet sorghum syrup than sugarcane due to higher iron content of sugarcane jaggery than sweet sorghum syrup. The obtained results were in -

Table 3: Chemical composition of sesame Chikki prepared with different levels of Sweet Sorghum syrup

Samples Moistur Protein Fats Ash Carbohydrate Reducing Ca P I e % (g) (g) % % sugar % (mg) (mg) (mg) Control 6.80 10.20 22.55 4.45 45.00 5.10 66.00 312.0 8.00 A 6.92 10.10 22.54 4.48 44.25 6.36 78.80 318.6 7.30 B 7.20 10.30 22.52 4.51 43.68 7.62 91.60 325.2 6.60 C 7.66 10.20 22.52 4.54 43.02 8.88 104.4 330.8 5.90 D 7.80 10.10 22.51 4.55 42.36 10.14 117.20 338.4 5.20 E 7.90 10.10 22.51 4.58 41.68 11.40 130.00 340.0 4.50 SE 0.047 0.0544 0.031 0.016 0.031 0.0474 0.335 0.578 0.593 CD at 5% 0.155 0.177 0.102 0.050 0.102 0.159 1.030 1.88 1.83 Ca=Calcium; P=Phosphorus; I=Iron, *Each value is the average of three determinations

Table 4: Organoleptic evaluation of sesame Chikki

Samples Color Textur Taste Appearanc Overall e e acceptability Control 9 9 9 9 9 A 9 9 9 8 9 B 7 8 8 8 8 C 7 8 7 7 8 D 6 8 6 7 7 E 5 8 4 6 6 SE 0.471 0.224 0.47 0.4714 0.414 4 1 CD at 1.450 0.62 1.45 1.450 1.4504 5% 0 good agreement with results reported by Prasad et al. acceptable quality of sesame Chikki prepared with 10% (1995); Byrappa et al. (2011). (A), 20% (B), and 30% (C) of sweet sorghum syrup was superior than samples 40% ( D) and 50% (E). The 3.6 Organoleptic Evaluation of Sesame Chikki similar products like sweet sorghum based energy bar Organoleptic evaluation of sesame Chikki and toffee were acceptable at the level of 12 and 16% prepared with various combinations of sweet sorghum of the product respectively reported by Mazumdar and syrup discussed in Table 4 reveals that the sensory Reddy (2012). scores for color, taste, appearance and overall acceptability of samples A, B, C, D and E decreases 3.7 Theoretical Energy Value of Sesame Chikki with increase in concentration of sweet sorghum syrup Theoretical energy value of sesame Chikki made in the samples. The darkness in the color of sesame with different levels of sweet sorghum syrup presented Chikki increased and thus sensory scores for color in Table 5 states that the control sample yields decreased from 9-5 in the respective samples with 423.75Kcal energy. The total energy obtained from increase in level of sweet sorghum syrup this may be sweet sorghum syrup was lower than sugarcane jaggery due to umber colour of raw material sweet sorghum as sugarcane jaggery contained more carbohydrates syrup. The sensory cores obtained for texture of than sweet sorghum syrup. Therefore the total energy product does not show any notable change in the of sample A accounts to 420.62 Kcal. The samples B, samples as desired consistency of sugarcane jaggery C, D and E accounted 418.60, 415.56, 412.43 and and sweet sorghum syrup was maintained at the time of 409.71 Kcal respectively. It was concluded from the processing by drop test. The sensory scores for taste, above experiment that the increase in sweet sorghum appearance and overall acceptability goes on syrup level in the product decreases its energy value decreasing from 9-4, 9-6 and 9-6 for samples control, this might be due to higher carbohydrate content of A, B, C, D and E respectively as the level of sorghum sugarcane jaggery than sweet sorghum syrup which syrup increased in the samples this might be related to decides the energy value of product (Nimbkar et al., the muddy taste of sweet sorghum syrup. 2006). From the present study it can be concluded that

Table 5: Theoretical energy value of Sesame Chikki

Sample Constituents Total energy (Kcal) s Protei Carbohydrat Fat n e Control 10.20 45.00 22.5 423.75 5 A 10.10 44.25 22.5 420.62 4 B 10.30 43.68 22.5 418.60 2 C 10.20 43.02 22.5 415.56 2 D 10.10 42.36 22.5 412.43 1 E 10.10 41.68 22.5 409.71 1

Table 6: Techno-economical feasibility of sesame Chikki

Sr. Ingredients Rate Cost (Rs.)/100g No. (Rs./kg) Contro A B C D E l 1. Sweet sorghum 25 Rs/kg 00 0.25 0.50 0.75 1.00 1.25 syrup 2. Sugarcane jaggery 35 Rs/kg 1.75 1.40 1.05 0.70 0.35 00 3. Sesame seeds 140 Rs/Kg 7.00 7.00 7.00 7.00 7.00 7.00 A) Total cost of raw materials 8.75 8.65 8.55 8.45 8.35 8.25 B) Processing cost 2.10 2.10 2.10 2.10 2.10 2.10 C) Miscellaneous cost 1.50 1.50 1.50 1.50 1.50 1.50 Total cost of production (A+B+C)/100g 12.35 12.2 12.1 12.0 11.9 11.8 5 5 5 5 5

3.8 Techno-Economical Feasibility of Sesame alternative sweetener in variety of food formulations. Chikki The techno-economic feasibility of sesame 4. Conclusion Chikki prepared with sweet sorghum syrup Table 6 was It may be concluded from present investigation determined by calculating the total cost of production that sweet sorghum syrup obtained from stalk juice was for 100g of product. The raw material cost, processing rich source of reducing sugars and total minerals. It can cost (@ of 10% of raw material cost) and be used as ingredient in variety of food formulations. miscellaneous cost (@ of 2 % of raw material cost), the The confectionery product like sesame Chikki prepared unit cost of production and the net cost were assessed form syrup was nutritionally balanced, acceptable to (Panse and Sukhatme, 1984). The cost of production of the consumers and rated at par with control samples. A 100g product presented in Table 8 reveals that the cost product is easy to prepare on farm scale with minimum of production of sesame Chikki prepared with varying requirements and thus ready for commercialization. concentration of sweet sorghum syrup ranged between Nevertheless, the sweet sorghum syrup has commercial 12.25-11.85Rs/100g. The cost of production of control potential for production of health related food products sample was 12.35Rs/Kg. considering the systematic and organized approach and It shows that the added sweet sorghum syrup sophisticated methods for retention of bio-active decreases the cost of production of sesame Chikki in components, storage life, clinical studies and packaging the samples this was due to lower cost of production of requirements. sweet sorghum syrup than sugarcane jaggery. Hence it is profitable to utilize sweet sorghum syrup as

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