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Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2 404

A Study on the Processing of Toddy Palm Khin Si Win1 Abstract In this research work, toddy palm of Dar Pein Town, Township, Region was used to produce the value-added product of toddy . Effective preparation technique was employed to obtain the high quality processed toddy palm wine. Toddy palm sap of soluble solids content 12 to 12.5 % Brix was mixed with 10 % sugar to get the soluble solids content of toddy palm sap was obtained 23.5 – 24 % Brix. High purified raw materials such as 0.2 % , 0.1 % pectic enzyme and 0.01 % potassium sorbate were employed to produce the most attractive processed toddy palm wine. The physico-chemical characteristics of the processed toddy palm wine were analyzed by the determination of pH, acidity, total soluble solids (TSS), specific gravity, alcohol content and colour. It was found that the characteristics of these processed toddy palm wine were also comparable with the commercial wine (full moon wine) from other fruit juice. Key words: toddy palm sap, toddy palm wine, effective production techniques,high purity raw materials, physico-chemical characteristics

Introduction Wine is one of the most popular beverages all over the world. The wine is consumed in a variety of flavors varying from sweet unfermented to sour, fermented and vinegary. Toddy is an and sweet with a characteristic flavour and contains between 4 and 6 % alcohol. Toddy has a short shelf life of about 24 hours, which can be extended if it is refrigerated (https://www.linkedin.com/pulse/toddy-palm-wine-promising-industry-andhra- pradesh--osk-reddy). All facts of wine production must be carefully controlled to create a quality wine. Such variable are temperature and timing during fermentation and aging, the amount of sugar, yeast and pectic enzyme added during fermentation. All of these facts have a tremendous impact on the quality of the finished wine. In this research work, toddy palm wine was produced from toddy palm juice of Dar Pein Town, , . The aim of this research work is to prepare the value-added product of toddy palm, in private sector and to generate the employment from rule and urban community for their carrier opportunities.

Materials and Methods Yeast, pectic enzyme, potassium sorbate, calcium oxide and sugarwere purchased from Atlas Chemical Centre at 27th St., Pabedan Township, Yangon Region. Toddy palm juicewascollected from Dar Pein Town, Hlegu Township, Yangon Region.

Preparation of Processed Toddy Palm Wine Before preparation of toddy palm wine, soluble solids of toddy fresh sap was determined by refractometer. Soluble solids content of toddy fresh sap from Dar Pein Town, Hlegu Township, Yangon Region was found to be about 12 % Brix. Then, the fresh sap, 1 kg,

1Dr., Associate Professor, Department of Industrial Chemistry, University of Yangon

405 Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2

was filtered by filter paper. After filtration, the clear sap was pasteurized at 80 - 85°C for a few minutes. Then, the pasteurized juice was cooled to 35 - 40°C. After cooling, the juice was mixed with sugar, 100 g (10 %), to get 23.5 - 24 % Brix of soluble solids. Then the mixed juice was boiled at 100 - 110°C for a few minutes. After boiling, the juice was cooled to room temperature. After cooling, 1 g of pectic enzyme and 2 g of yeast was added to the mixed juice and fermentation was carried on. After fermentation, shown in Figure (1), the fermented juice (wine) was clarified by activated charcoal and stabilized by potassium sorbate (0.01 %) to remove undesirable mud of fresh sap. Then, the processed wine was aged to obtain good quality wine for a few months (6 months). After aging, the processed wine, shown in Figure (2), was bottled to be storage and should be kept in cool places away from direct sunlight. Results and Discussion The process of toddy palm sap fermentation is an alcoholic fermentation of the sugars in the sap to produce alcohol and carbon dioxide gas. The extracted sap is sweet. After collection it undergoes a rapid natural fermentation to produce alcohol. In the processing of toddy palm wine, Table (1) shows the characteristics of toddy palm sap from Dar Pein Town, Hlegu Township, Yangon Region. It was found that pH and specific gravity of fresh sap from toddy palm tree were in the range of FAO standard (pH : 6.7 to 6.9 and specific gravity : 1.07). Effect of weight of sugar on the organoleptic properties of processed toddy palm wine is shown Table (2), from this table, various weights – 0, 50, 100 and 150 g of sugar were used to produce toddy palm wine. Among these, the organoleptic properties of processed toddy palm wine containing less than 100 g of sugar were found to be less fermentation, light taste and short shelf-life. When 100 g of sugar was used in the processing of toddy palm wine, the most attractive flavour, good taste and long shelf – life processed toddy wine was obtained. Excess amount of sugar, 150 g, was also used in the processing of wine, the quality of processed was nearly the same with that of toddy wine made by 100 g of sugar. Table (3) shows effect of weight of yeast on the organoleptic properties of processed toddy palm wine. From these results, amount of yeast – 1, 1.5, 2.0, 2.5 g were used. Among these, the organoleptic properties of processed toddy palm wine involving 2 g of yeast was found to be good taste, attractive flavour and long shelf-life. Comparison of physico-chemical characteristics of processed toddy palm wine with commercial wine (Full moon) is shown in Table (4). The effect of pH on growth of and fermentation activity depends also on the concentration of sugar and . Among the results, pH, acidity and specific gravity were nearly the same with wine from the market (Full Moon Wine, product of Royal Gateway Co., Ltd., Thailand). Furthermore, soluble solids content of toddy palm wine were lower than that of wine from market and alcohol content was higher than the commercial wine processed from other fruits. These alcohol contents also agree well with the literature value (alcohol 5 % v/v - 14 % v/v).

Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2 406

Table (1) Characteristics of Toddy Palm Sap from Dar Pein Town, Hlegu Township, Yangon Region Toddy Fresh Sap Literature Sr. Characteristics* from Value No. Dar Pein Town FAO* 1 pH 6.6-6.8 6.7-6.9 2 Acidity (% w/v) 0.042 - 3 Specific Gravity 1.02 1.07 4 Total Soluble Solids (% Brix) 12.0-12.2 12.0-16.5 *http//www.Cipav.org.co/Irrd/Irrd11/1/dali111.htm

Table (2) Effect of Weight of Sugar on the Organoleptic Properties of Processed Toddy Palm Wine Weight of Toddy Fresh Sap = 1000 g Aging Period/Time = 6 months Yeast = 2 g Pectic Enzyme = 1 g Potassium Sorbate = 0.1g Organoleptic Properties Sr. Sugar TSS Alcohol No. (g) (% Brix ) Content Appearance (% v/v) Poor fermentation, light taste and 19 1 0 12 0.8-1.2 short shelf-life Less fermentation, light taste and 2 50 18-19 2.6-3.0 short shelf-life Complete fermentation, good 3 100* 23.5-23.7 5.8-6.4 taste, attractive flavour and long shelf-life Complete fermentation, strong 4 150 23.7-24.0 6.2-6.4 taste, attractive flavour and long shelf-life *the most favorable condition

407 Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2

Table (3) Effect of Weight of Yeast on the Organoleptic Properties of Processed Toddy Palm Wine Weight of Toddy Fresh Sap = 1000 g Aging Period/Time = 6 months TSS (% Brix) = 23.5-23.7 Pectic Enzyme = 1 g Potassium Sorbate = 0.1g Organoleptic Properties Sr. Sugar Yeast Alcohol No. (g) (g) Appearance Content (% v/v) Poor fermentation, light taste 1 100 1 1.8-2.2 and short shelf-life Less fermentation, light taste 2 100 1.5 3.6-4.2 and short shelf-life Complete fermentation, good 3 100 2* 5.8-6.4 taste, attractive flavour, and long shelf-life Complete fermentation, 4 100 2.5 6.0-6.2 strong taste, attractive flavour and long shelf-life *the most favorable condition

Fig. (1) Fermenter for Wine Processing Fig. (2) Processed Toddy Palm Wine

Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2 408

Table (4) Comparison of Physico-chemical Characteristics of Processed Toddy Palm Wine with Commercial Wine

Sr. Processed Toddy Commercial Characteristics No. Palm Wine Wine***

1 pH* 3.8 4.0

2 Acidity (% w/v)* 0.12 0.08 3 Colour** 0.4 Y, 1.3 W, 0.2 B 0.5 W, 0.5 B Total Soluble Solids (TSS) 4 4.5 5.1 (% Brix)* 5 Specific Gravity* 0.991 0.99 6 Alcohol Content (% v/v)* 6.5 5.5 * These determinations were determined at the Laboratory of Department of Industrial Chemistry, Dagon University. ** These determinations were determined by AOAC official methods at No. 137 (A), Small Scale Industries Department, Ministry of Agriculture, Livestock and Irrigation, Thudama Main Road, , Yangon Region. ***Full Moon Wine, product of Royal Gateway Co., Ltd., Thailand

Conclusion In this research work, the purified raw material especially toddy palm sap was used to prepare the characteristic flavour scentedprocessed toddy palm wine, and the most suitable experimental process conditions were also studied. These help to maintain the stability along with the purity and uniformity of product. Natural palm flavour could be controlled up to 6 months of aging time by organoleptic test.This experimental research field has been performed, based on the preparation of toddy palm wine from the laboratory scale to massproduction in future.

409 Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2

Acknowledgements I would like to express my sincere gratitude to Dr U Win Naing, Rector, Dagon University, Dr Daw Nu Nu Yi, Pro-rector and Dr Daw Nay Thwe Kyi, Pro-rector, Dagon University, for their permission to present this research work. I would like to mention my gratitude to Dr Khin Hla Mon, Professor and Head of the Industrial Chemistry Department, Dagon University, for her kind permission and invaluable suggestions to present this research work. I would like to express my thanks to Dr Ko Win, Professor of Industrial Chemistry Department, Dagon University, for his invaluable advice and help to present this research paper. I am also grateful to Dr Yin Shwe, Professor and Head (Retired), Industrial Chemistry Department, Dagon University, for her invaluable advice and constructive criticism during the preparation of this research paper.

References Director of Agriculture, (1951), Palm , Market Section, Survey No. 16, SUPDT, GOVT. Printing and Stationery, Myanmar. Potter, N.N. and Hotchkiss, J.H (1995), Food Science, 5th Edition, CBS Publishers &Distributors, New Delhi, . The Wealth of India, Dictionary of Indian Raw Materials and Industrial Products, Council and Scientific & Industrial Research, India. Watt, G. (1972), Dictionary of the Economic Products of India, Vol –1, 2nd Edition, International Book Distributors, India.

Websites-on https://www.linkedin.com/pulse/toddy-palm-wine-promising-industry-andhra-pradesh-telangana-osk-reddy https://en.wikipedia.org/wiki/ History-of-wine https://www.Cipav.org.co/Irrd/Irrd11/1/dali111.htm https://www.storey.com/article/making-fruit-wine-how-much-sugar/ https://en.wikipedia.org/wiki/Yeast in-winemaking https://www.chefsteps.com/ingredients/pectinase https://en.wikipedia.org/wiki/Potassium-sorbatePotassium-sorbate https://en.wikipedia.org/w/index.php?title=Fermentationinwinemaking&oldid=844260400 https://www.winemonthclub.com/the-wine-making-process https://en.wikipedia.org/wiki/Aging-of-wineAging-of-wine