IMPROVEMENT PHESIO-CHEMICAL SENSORY AND MICROBIOLOGICAL CHARACTERS OF SWEET SORGHUM

The present work was carried out to evaluate four types of sweet sorghum syrup made from Mn 4080 sweet sorghumvariety either alone or with one of three herbal extracts (tumeric, cinnamon and ginger) for the physicochemical,sensory and microbiological properties.The results indicated that sweet sorghum syrup contained cinnamon extract had the highest percentages of sugarprofile, tannins, total phenolics, antioxidant activity and minerals (K, Ca and Fe). Moreover, purity and the degree ofbrowning and darkening were increased. Organoleptically, syrup contained cinnamon extract had the highest scorein the overall acceptance as compared with the other sorghum syrup types. The results also showed that extracts cinnamonherb played a good role in shelf-life stability during storage period at 25 ± 2°C up to 9 months.The present work suggests that the cinnamon extracts can be used as an antioxidant and to improve the palatabilityof sorghum syrup.