Method choice for processing sugar sorghum juice to prevent the formation of 5-hydroxymethylfurfural in the syrup during storage

Abstract

In the world practice the production of a sweetener from the sweet sorghum was not widely spread, due to the non-commercial type of syrup, despite the excellent carbohydrate composition of the juice. In addition, the content of carbohydrates in the sweet sorghum juice are similar to honey, and if it is improperly processed and stored for a long time, can result in the formation of 5-hydroxymethylfurfural.
The conducted researches were devoted to finding a method for producing sweet sorghum syrup in order to preserve its quality. The key indicator of the sorghum syrup quality after storage was the concentration in the syrup of 5-hydroxymethylfurfural.
To obtain syrup from sweet sorghum juice, 4 different purification methods were used including various adsorbents and antioxidants, as well as a gentle evaporation regime (+58°C). Studies of the syrup chemical composition have shown that the accumulation of 5-hydroxyoxymethylfurfural is influenced by the production methods, the temperature and the storage time. It was found that the higher content of 5-hydroxyoxymethylfurfural is correlated with the stronger color, the lower density, as well as the viscosity of the syrup.
It was found that the good quality syrup can be produced by processing according to the multistep scheme including the mechanical filtration of the juice, the hydrolysis with amylolytic enzymes, the centrifugation, the purification of the juice with an activated carbon, a treatment by chitosan, sucrose conversion by invertase and the evaporation. This processing option has the following advantages over others: insignificant accumulation of 5-hydroxymethylfurfural during storage and the prevention of sucrose crystallization.

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