Page 87 - Zbornik_Konf_2019

https://doi.org/10.15414/2019.9788055220703

4 International Scientific Conference Abstracts Book
th
INNOVATIVE TECHNOLOGY FOR THE PRODUCTION OF ORGANIC SUGAR SYRUP
OBTAINED FROM SWEET SORGHUM AND ITS USE FOR THE PRODUCTION
OF HEALTHY FOODS
Nataliia Hryhorenko, Oksana Cherednychok, Anna Babiazh, Anna Hryhorenko

Institute of Bioenergy Crops and Sugar Beet of the NAAS of Ukraine, Kyiv;
E-mail.: grygorenko.na@gmail.com

The issue of healthy eating requires the denial of synthetic ingredients and the
replacement by natural feedstock to make products based on it with high biological value.
Expansion of the use of synthetic sweeteners in the food industry is a result of the decrease in
sugar beet areas and sugar production in Ukraine. The use of synthetic sweeteners in the food
industry is associated with a high level of sugar equivalent and low prices. At the same time,
according to research conducted in different countries of the world, it has been established
that synthetic sweeteners lead to hematologic, hepatotoxic, cytogenetic, allergic, neuralgic and
other changes in human organs.
Therefore, the research aimed at search of natural sweeteners of plant origin that are
biologically active substances adapted to the physiological functions of the human body has
been conducted. Such promising vegetable feedstock in Ukraine is sugar sorghum (Sorghum
saccharatum (L.) Pers.). Stalks juice has a balanced nutritional value, contains easily digestible
sugars, amino and organic acids, macro and microelements, and vitamins.
The purpose of the work is to develop a technology for obtaining a sugar-based product
from sugar sorghum for its further practical use in food as a sweet ingredient.
The object of research is the technological processes of sugar-containing sorghum syrup
production. There were used refractometric and analytical iodometric methods for
determining the total content of sugars. The composition of macro and microelements in juice
and the end product was determined by the atomic absorption spectrophotometry method,
and the qualitative and quantitative composition of the amino acids was determined by the
amino acid analyzer T-339 Microtechno.
According to the results of the research, a technology was developed for obtaining a food
sugar-containing product from juice of sorghum, which included grinding of stems, juice
extraction, separation of pulp, temperature coagulation of nonsucrose substances, two-stage
hydrolysis of starch, application of cationic flocculant on the basis of polyhexamethylene
guanidine (PGMG), conducting of centrifugal filtration, decolouration and cleaning of sugar
sorghum juice with the use of active cellulose sorbents and ultrafiltration and concentration
a syrup with final content of dry matter of 70–75 %. The technology allowed to obtain
a transparent, amber, sweet, slightly acidic and pleasant smell of food sugar-containing
product in industrial conditions. This product has the optimal balance of carbohydrates –
sucrose, glucose, fructose (50:33:15) % of total sugars. This balanced composition of the food
product allows to recommend it for consumption as a natural sugar substitute. The product
contains 19 amino acids, seven of them are essential: threonine, valine, methionine,
isoleucine, leucine, phenylalanine, and lysine. The product contains seven microelements:
iron, nickel, zinc, copper, cobalt, manganese, chromium that are necessary for carrying out
metabolic processes in the human body.
Consequently, sugar syrup from sugar sorghum is a valuable food product, since it
contains biologically active substances and may be useful in the production of healthy food
products, and also have a wide application in the food industry as a whole.

Keywords: sugar-contain product, food and biological value.

4 International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Life |87
th
September 11–13, 2019