New Approach for Using Different Forms of Sweet Sorghum Syrup in Cake Making

Abstract

The present work was carried out at Giza Agricultural Research Station, Giza Governorate, Egypt, to evaluate using different forms of sweet sorghum syrup for making cake. Two forms of sweet sorghum (Roma variety) juice were used as a sugar replacement with ratio (10, 20, 30 and 40%) for syrup and (25, 50, 75 and 100%) for freeze-dried juice. Results showed that the syrup and freeze-dried juice were rich sources of both sugars and minerals which give its physico-chemical characteristics a wide spectrum of utilization in foods. The chemical properties indicated that the freeze-dried juice contained the highest value of sucrose, glucose, fructose, crude protein, phenols and minerals (K, Ca and Fe) followed by syrup, respectively. Meanwhile freeze-dried juice product gave the highest value for HMF. The physical properties indicated that the sweetness acceptability and power sweetener were higher in freeze-dried juice than syrup. The colour evaluation indicated that, the degree of browning and darkening is higher increased with syrup followed by freeze-dried juice. In regard to physical properties of cakes prepared with forms of sweet sorghum, the height, volume and specific volume of cake slightly decreased by sugar replacement up to 20% for syrup and 50% for freeze-dried, while the weight had significantly increased. Concerning crust and crumb color, the results indicated that a darker crust and crumb were increased with the increase of substitution levels. So, the cake applications with sweet sorghum forms of syrup are a suitable source for adding color to the cake by previous substitution levels that do not affect the quality. Organoleptically, cake showed insignificant difference between control (sucrose) cake and replacement with syrup (up to 20%) or freeze-dried juices (up to 50%), where it had high scores for crust and crumb color, texture, taste and flavor of cake.