Abstract:
The paper pointed out the advantages of using natural sweeteners, as well as
their utilization mode and conditions. The technological conditions of juice production and the
existing possibilities for processing sweet sorghum by food industry were described. In the
paper, they presented the results of research on developing the technology of sweet sorghum
production and of food products, based on varieties of sweet sorghum with a high content of
carbohydrates: drinks, jellies and biscuits.
