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This study was conducted to evaluate phytochemicals of juices and syrups of sweet sorghum (Sorghum bicolor (L.) Monech) and sugar cane (Saccharum Spp.), and to determine the chemical composition of both juice and syrup in addition to their antioxidanr activity. Chemical, physical, fat stability and organoleptic characteristics of some food products i.e. cup cake and beef burger where sorghum and sugar cane syrups were used as a sugar alternative material or as a food additive in preparation of cup cake and beef burger, respectively were evaluated. Results showed that the effect of varieties on physicochemical properties of juices and syrups i.e. total soluble solids (brix), pH, moisture, protein, ash and total sugars percentages significantly (P ≤ 0.05) affected by varieties. Data obtained cleared that the highest values of lightness, redness and yellowness were recorded by G.T. 54-9 sugar cane juice sample. Meanwhile, the commercial sugar cane juice exhibited the lowest lightness and yellowness also, the highest values of lightness, redness and yellowness appeared in Rex syrup sample followed by Welly syrup. Antioxidant activity results clear that syrup samples exhibited higher antioxidant activity compared to juice samples. Correlation between the total phenolic contents and total flavonoid contents and antioxidant activity suggested that phenolic acids present in juice samples are the major contributors for the antioxidant activity. On the other hand, flavonoids were the most important contributors to antioxidant activity in syrup. The effect of sweet sorghum and sugar cane syrups as antioxidants during cadmium acetate administration in male alino rats was evaluated. In general, the treatment with sugar cane syrup reduced the cadmium acetate induced hepatotoxicity in rats. Proximate composition of cup cakes prepared with different ratios of sugar cane G.T. 54-9, sugar cane commercial and sweet sorghum syrups (SCS, CSCS and SSS, respectively) during storage at 30 ± 2 ºC for one week was evaluated. Generally, values varied between 23.69 to 27.82 % moisture, 9.54 to 17.14 % fat, 1.10 to 2.71 % ash, 2.10 to 9.45 % protein, 0.85 to 5.34 % fiber, 72.06 to 85.78 % total carbohydrates and 437 to 480 Kcal/100g caloric value at zero time. Meanwhile, after storage values varied between 18.42 to 26.52 % moisture, 11.26 to 18.02 % fat, 2.67 to 8.24 % ash, 1.71 to 5.51 % protein, 0.31 to 3.80 % fiber, 72.60 to 81.52 % total carbohydrates and 433.57 to 459.95 Kcal/100g for caloric value. Cup cake’s crust and crump color parameters, cup cake weight and specific weight were significantly (P ≤ 0.05) affected by
differences in substitution ratios. Stability of fat extracted from different cup cake samples was evaluated. Samples prepared with SSS exhibited the highest effect on peroxide value followed by cup cake samples substituted with 15 % SCS and 15 % SCCS (0.00, 9.66 and 8.32 mg peroxide/Kg oil, respectively). Significant differences (p ≤ 0.05) were observed between cup cake formulas in all organoleptic characteristics. The highest appearance, crump color and crust color score were given to the control sample. Results also, cleared that different addition ratios significantly (P ≤ 0.05) affect proximate composition, physical properties (WHC, plasticity and pH), cooking quality criteria (shrinkage%, cooking yield, cooking loss) and acid value as a fat stability indicator of prepared beef burger samples. The microbiological criteria (total viable count- psychrophylic bacterial count- yeast and mould count) of beef burger under cold storage (4±1ºC) were evaluated.Results cleared that using sweet sorghum and sugar cane syrups in beef burger production had close results to control sample. Organoleptic characteristics results indicate that increasing substitution ratio in different cup cake samples dramatically affected the organoleptic properties where the highest and the lowest overall acceptability was observed for control and cup cake prepared with 60 % SSS to be 5.00 and 3.00, respectively. Depending on general acceptance results cleared that the highest overall acceptance was found in control sample followed by other treatments (8.00 and 7.00) while the lowest overall acceptance was recorded by samples prepared by addition of 10 and 15 % SSS (6.00).
Key words: Antioxidant activity, Beefburger, Bioactive compounds, Cupcake, Juice, Oxidation stress, Sugar cane, Sweet sorghum, Syrup.