Sweet sorghum is a promising biomaterial, considering its nutritional and energy value, unpretentiousness in cultivation and its promising economic parameters of processing. The concentrate of sweet sorghum juice is an outstanding material for food purposes, meeting the emerging trends of the industry. This review presents data on the physicochemical properties of sweet sorghum juice and sirup, as well as technological details on the processes of its pretreatment, clarification, and concentration. Physicochemical properties of raw juice of sweet sorghum, as well as purified juice and sirup, are discussed in terms of material pretreatment, methods of clarification and concentration, and storage conditions. Comprehensive theoretical principles, methodological details and explanations of the consistency of sweet sorghum juice processing are given. This work focuses entirely on the relationship between sweet sorghum juice treatment methods and its composition and provides versatile source of information for food science community, farmers, and entrepreneurs.
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Article Synopsis
- This review highlights the current and potential benefits of sorghum ingredients, such as syrup, grain, and flour, for human consumption, emphasizing their nutritional value and functional uses.
- Sorghum syrup is noted for its unique flavor, lower glycemic index, and higher antioxidant content compared to common sweeteners, with promising applications in beverages like coffee.
- The review also discusses sorghum's increasing use in gluten-free products and sustainable alternatives, positioning it as a versatile ingredient amid growing concerns about climate change and food quality.
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