الفهرس 
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Abstract
The great increasing in sugar consumption in Egypt caused a gap between production and market demand consequently calls for seeking a sugar substitute for certain uses in the food industry. The price of sugar has increased dramatically. This caused a big rise in the production costs of bakery products, candies, and syrups. Medical problems such as obesity, diabetic, resulted from excessive energy intake should be solved. Therefore, alternative sweeteners were sought to replace part of the sugar in their formulations. Syrup was first produced on individual farms where sorghum syrup. So in this work we replaced the sugar with levels of sorghum syrup in some products i.e. biscuit, foulia and semsemia candies, strawberry and tamarind syrups. Also this investigation was carried out to study the chemical composition of raw materials and processed products i.e. sweet sorghum syrup (S.S.S), wheat flour (72% extraction), peanut and sesame. And so the effect of replacement sucrose with different levels of sweet sorghum syrup (S.S.S) on the quality characteristics of the produced biscuits, foulia, semsemia, tamarind and strawberry syrups. Also it was carried out the effect of used sweet sorghum syrup (S.S.S) on storage stability of biscuit, foulia and semsemia. The optimal levels of replacing sucrose with sweet sorghum syrup (S.S.S) to produce the previous products.
However, the data obtained in this study could be summarized as follows:
1-Physical and chemical properties of sweet sorghum syrup (S.S.S):
Sweet sorghum syrup contained: moisture 24.51%, sucrose 36.12%, R.S 32.04%, T.S 75.49%, T.A 175, starch 0.44% ash 3.83%, protein 2.85%, T.S.S. 75.24, R.I. 1.433. While Wheat flour contained, moisture 13.42%, protein 9.53, fat 2.66 ash 0.60, total carbohydrate 72.65.However, sesame contained moisture 1.48 %, protein 24.66 %, Fat 53.33 %, total carbohydrate 15.02 %, fiber 2.50 %, and ash 3.00% but, pea-nut contained, moisture 2.18%, protein 25.78%, fat 52.41% fiber 1.52%, and ash 2.50%.
2-Sensory evaluation of studied products:
2.1. Sensory evaluation of biscuit:
The sensory evaluation of biscuit indicated that replacement of sucrose by 25% of S.S led to produce biscuit having excellent quality grade and better than control biscuit. However, the level of replacement may be reached to 100% in the production of biscuit. The results indicated that the possibility to substitute up to 50% of sucrose by S.S. without significant (P≤0.05) effects on the quality of biscuit produced.
2.2-Sensory evaluation of semsemia candy:
The sensory evaluation of candies indicated that replacement of Sucrose by 50% of S.S. led to produce Semsemia having excellent quality grade and the levels of S.S. may be reached to 100% in the production of semsemia. The results indicated that there were significant variation (p≤0.05) between control and sucrose replaced samples. It also showed that 50% of sucrose was preferable for semsemia processing.
2.3-Sensory evaluation of foulia candy:
The sensory evaluation of foulia indicated that replacement of sucrose by 25% of S.S. led to produce foulia having excellent quality grade for most sensory characteristics. Although the levels of replacement might be reached to 100% in the production of foulia, the results showed that the higher the level of substitution the lower the values obtained for different measurements of panel test.
2.4-Sensory evaluation of tamarind beverage:
The sensory evaluation of tamarind beverage indicated that replacement of sucrose by 25% of S.S. led to produce tamarind beverage having excellent quality grade for most sensory characteristics. Although the levels of replacement might be reached up to 75% to produce good tamarind beverage gradual decreasing in all studied characteristics scores were associated with increasing the level of S.S.
2.5-Sensory evaluation of strawberry beverage:
The sensory evaluation of strawberry beverage showed that the replacement of sucrose by 25% S.S. led to produce strawberry beverage having excellent quality grade but with increasing the replacement level to 50% S.S. a bad quality grade of strawberry beverage especially taste and odor was obtained.
3- Physical properties of prepared biscuit:
Physical properties of prepared biscuit were as follows:
Width of 5 biscuits in series of control was 25.5 and sucrose replaced sample was 26.5, thickness of control sample was 2.55 and sucrose replaced sample was 3.00, spread ratio of control was 10, and sucrose replaced sample was 8.83, and spread factor was 88.33% and density of control biscuit was 0.56 gm /cm3, and was 0.51 gm/cm3 for the 25% sucrose replaced sample.
4-Chemical composition of prepared biscuit:
The chemical composition of the prepared biscuit was as Fallows: moisture 3.42 %, 3.88 %, protein 6.93 %, 7.01 %, fat 20.46 %, 20.74 %, total carbohydrate 68.09 %, 66.87 % ash 0.95 %, 1.01 %, and crude fiber 0.46 %, 0.48 %, for control and sucrose replaced sample, respectively.
5-Chemical composition of prepared semsemia:
The chemical composition of the prepared semsemia was as follows:-
moisture 3.35 %,3.75 %, protein 15.82 %, 17.72 %, fat 37.73 %, 38.01 %, total carbohydrate 40.63 %, 37, 37 % ash 1.74 %, 2.27 %, and fiber 0.72 %, 0.83 %, for control and 50% sucrose replaced sample, respectively.
6-Chemical composition of prepared foulia:
The chemical composition of the prepared foulia was as follows:- moisture 3.59 %, 3.75 %, protein 17.96 %, 18.83 %, fat 37.41 %, 37.63 %, total carbohydrate 39.06 %, 37.29 %, ash 1.37 %, 1.89 %, fiber 0.60 %, 0.61 %, for control and 25% sucrose replaced sample, respectively.
7-Physical and chemical properties of tamarind and strawberry syrups:
The physical and chemical characteristics of prepared tamarind and strawberry syrups were as follows:
T.S.S 62.21%, 61.66%, 60%, 61.52%, pH, 2.27, 2.29, 2.9, 3.05, moisture% 37.33, 38.46, 40, 38.50 and ash 0.48, 0.44, 0.24, 0.36 for tamarind control tamarind A, strawberry control and strawberry (A) beverages respectively.
Results showed that the changes in TBA- value of candy samples during storage were increased. Semsemia samples contained S.S. had lower TBA–values than the control samples during the storage period. The same trend was observed in the sucrose replaced foulia samples. Control and sucrose replaced foulia sample had lower TBV values campare to semsemia samples during stage period.
The moisture content of the samples at the end of storage period was the lowest in biscuit followed by semsemia and was the highest in foulia samples. The moisture content of the control samples in all prepared products was lower than that the samples contained S.S.
Sensory attributes of prepared biscuit samples (taste and color) were not affected by storage for 60 days, then significant (p≤ 0.5) negatively affected, while odor and overall acceptability were affected significantly (p≤ 0.05) after 45 days of storage. Texture values were significantly (p≤ 0.05) decreased after 30 days the results showed also that the decreasing ratios were higher after 75 days than the period before and the same trend was found in control and samples contained S.S.
The panel test scores of prepared semsemia samples during storage were decreased with prolonging of storage period from 0 to 105 days. Overall acceptability was affected after only 15 days than odor and texture after 60 days. The results showed also that taste and color had no significant (p≤ 0.05) change after 60 days while the panel test scores for all studied semsemia were great decreased after 75 days of storage.
Conclusion
Based on the results obtained of this study, it could be conceded that replacement of sucrose by 25% of S.S led to produce biscuit, foulia candy, tamarind syrup and strawberry syrup and replacement of sucrose by 50% of S.S. having excellent quality grade and better than control biscuit and the same quality without significant differences on other products.