Quality Profiles of Pasteurized Palm Sap (Borassus flabellifer Linn.) Collected from Different Regions in Thailand
Palm sap is obtained by tapping the inflorescence of the palmyra palm, and is usually used in terms of pasteurized palm sap. So far, this product has been produced by each producer using their own experience, and using conventional methods. Therefore, the purpose of this study was to characterize th...
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| Format: | Article |
| Language: | English |
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Walailak University
2015-01-01
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| Series: | Walailak Journal of Science and Technology |
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| Online Access: | http://103.58.148.28/index.php/wjst/article/view/1319 |
| _version_ | 1811298947999727616 |
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| author | Phisut NAKNAEN Mutita MEENUNE |
| author_facet | Phisut NAKNAEN Mutita MEENUNE |
| author_sort | Phisut NAKNAEN |
| collection | DOAJ |
| description | Palm sap is obtained by tapping the inflorescence of the palmyra palm, and is usually used in terms of pasteurized palm sap. So far, this product has been produced by each producer using their own experience, and using conventional methods. Therefore, the purpose of this study was to characterize the quality of pasteurized palm sap collected from 3 provinces, including Bangkok, Phetchaburi, and Ayutthaya. Five pasteurized palm sap samples were randomly collected from each province, and analyzed for their physical, chemical and microbiological qualities. The results showed a range of L*, a* and b* values between 44.12 to 78.67, 0.40 to 2.61, and 10.47 to 19.33, respectively. The transmittance value ranged from 27.32 to 81.30 %. The pH value varied from 5.00 to 8.17, while total acidity ranged from 0.01 to 0.23 %. The total soluble solids ranged from 14.60 °Brix to 24.10 °Brix. Total and reducing sugars varied in a range of 14.23 to 24.10 %, and 0.25 to 8.47 %, respectively. The sucrose, glucose and fructose contents were found in a range from 13.67 to 19.05 %, 0.14 to 4.85 %, and 0.17 to 4.17 %, respectively. Phenolic content varied from 0.64 to 1.03 mg/g. The total viable count, and the yeast and mold count, of all samples were higher than the allowed maximum limit, as recommended by Thai Community Product Standards. The results indicated a large variation in quality of pasteurized palm sap among the 3 provinces (p < 0.05).
doi:10.14456/WJST.2016.17 |
| first_indexed | 2024-04-13T06:27:52Z |
| format | Article |
| id | doaj.art-fb54aaa18965422bab93f5bc910aabe4 |
| institution | Directory Open Access Journal |
| issn | 1686-3933 2228-835X |
| language | English |
| last_indexed | 2024-04-13T06:27:52Z |
| publishDate | 2015-01-01 |
| publisher | Walailak University |
| record_format | Article |
| series | Walailak Journal of Science and Technology |
| spelling | doaj.art-fb54aaa18965422bab93f5bc910aabe42022-12-22T02:58:21ZengWalailak UniversityWalailak Journal of Science and Technology1686-39332228-835X2015-01-0113310.14456/vol13iss3pp553Quality Profiles of Pasteurized Palm Sap (Borassus flabellifer Linn.) Collected from Different Regions in ThailandPhisut NAKNAEN0Mutita MEENUNE1Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Bangkok 10110Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112Palm sap is obtained by tapping the inflorescence of the palmyra palm, and is usually used in terms of pasteurized palm sap. So far, this product has been produced by each producer using their own experience, and using conventional methods. Therefore, the purpose of this study was to characterize the quality of pasteurized palm sap collected from 3 provinces, including Bangkok, Phetchaburi, and Ayutthaya. Five pasteurized palm sap samples were randomly collected from each province, and analyzed for their physical, chemical and microbiological qualities. The results showed a range of L*, a* and b* values between 44.12 to 78.67, 0.40 to 2.61, and 10.47 to 19.33, respectively. The transmittance value ranged from 27.32 to 81.30 %. The pH value varied from 5.00 to 8.17, while total acidity ranged from 0.01 to 0.23 %. The total soluble solids ranged from 14.60 °Brix to 24.10 °Brix. Total and reducing sugars varied in a range of 14.23 to 24.10 %, and 0.25 to 8.47 %, respectively. The sucrose, glucose and fructose contents were found in a range from 13.67 to 19.05 %, 0.14 to 4.85 %, and 0.17 to 4.17 %, respectively. Phenolic content varied from 0.64 to 1.03 mg/g. The total viable count, and the yeast and mold count, of all samples were higher than the allowed maximum limit, as recommended by Thai Community Product Standards. The results indicated a large variation in quality of pasteurized palm sap among the 3 provinces (p < 0.05). doi:10.14456/WJST.2016.17http://103.58.148.28/index.php/wjst/article/view/1319Palm sappasteurizationqualityBangkokPhetchaburiAyutthaya |
| spellingShingle | Phisut NAKNAEN Mutita MEENUNE Quality Profiles of Pasteurized Palm Sap (Borassus flabellifer Linn.) Collected from Different Regions in Thailand Walailak Journal of Science and Technology Palm sap pasteurization quality Bangkok Phetchaburi Ayutthaya |
| title | Quality Profiles of Pasteurized Palm Sap (Borassus flabellifer Linn.) Collected from Different Regions in Thailand |
| title_full | Quality Profiles of Pasteurized Palm Sap (Borassus flabellifer Linn.) Collected from Different Regions in Thailand |
| title_fullStr | Quality Profiles of Pasteurized Palm Sap (Borassus flabellifer Linn.) Collected from Different Regions in Thailand |
| title_full_unstemmed | Quality Profiles of Pasteurized Palm Sap (Borassus flabellifer Linn.) Collected from Different Regions in Thailand |
| title_short | Quality Profiles of Pasteurized Palm Sap (Borassus flabellifer Linn.) Collected from Different Regions in Thailand |
| title_sort | quality profiles of pasteurized palm sap borassus flabellifer linn collected from different regions in thailand |
| topic | Palm sap pasteurization quality Bangkok Phetchaburi Ayutthaya |
| url | http://103.58.148.28/index.php/wjst/article/view/1319 |
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