Production and evaluation of sugarcane molasses and use it in biscuit manufacturing

The research was carried out at the Food Science Laboratories , Faculty of Agriculture , Damascus University, and the Central Supply Laboratory Ministry of Economy and Internal Trade with the aim of studying the chemical indicators, antioxidant properties and the content of bioactive compounds of fresh sugarcane juice, in addition to the production of sugarcane molasses and studying its chemical indicators, antioxidant properties, its content of bioactive compounds and its sensory properties, and comparing them with commercial sample indicators, and studying the effect of replacing sucrose with different percentages of sugarcane molasses on biscuit quality indicators, and Finally, the economic feasibility study of manufactured products. The results showed that the biscuit samples prepared using cane molasses showed a high content of total phenols and antioxidant activity, and the percentage of total phenols in the biscuit samples ranged between (38.10-165.20 mg gallic acid / 100 g), and the percentage of antioxidant activity between (83.10-70.10%), and the results showed significant differences in the content of total phenols and antioxidant activity, between the samples of controlled cane molasses biscuits and sugarcane molasses biscuits treated with the addition on sodium meta-bisulfite at different percentages. Samples manufactured using sugarcane molasses treated with sodium meta-bisulphite at a rate of 30% showed a noticeable increase in the brightness index,degree of yellowing, and degree of redness, while the rate of 40% showed a decrease in the degree of brightness and degree of redness,and an increase in the degree of yellowing. The results of the sensory evaluation of biscuit samples manufactured from control sugarcane mplasses: There were significant differences with biscuit samples made from sugarcane molasses treated with sodium metabisulfite with regard of smell,color,taste and texture. The control sample showed the lowest degree of texture, while the samble manufactured using 20% of control sugarcane molasses received the highest rating.Sensory ratlng for both texture and general acceptability (6.55,6.77),respectively. The sample manufactured using 15% sugarcane molasses,manufacurad from juice treated with sodium meta-bisulfite,showed the highest sensory rating for color grades (7.29,7.27),respectively,and when comparing the sample commerecial sugarcane molasses and the laboratory sample. It was observed that the percentage of total sugars was lower in the commercial sugarcane molasses sample compared to the laboratory sample, 75 while the acidity number agreed in the both the commercial and laboratorybsamples. Adding sodium meta-bisulfite at a concentration of 0.03% to biscuit samples led to an improvement in the sensory and chemical properties of the biscuits .When stuyding the economic feasibility of the studied sample,it was found that economic efficiency had not been achived due to the high price of raw materials