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Quality Profile of Palm Sugar Concentrate Produced in Songkhla Province, Thailand

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Quality Profile of Palm Sugar Concentrate Produced in Songkhla Province, Thailand International Food Research Journal 17: 425-432 (2010) Quality profile of palm sugar concentrate produced in Songkhla province, Thailand 1Phaichamnan, M., 2Posri, W. and 1*Meenune, M. 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand 2Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand Abstract: Quality of palm sugar concentrate produced in Songkhla province in terms of physical, chemical and microbiological aspects was determined. Palm sugar concentrates possessed wide range of turbidity and colour shades. Transmittance values at 650 nm were found to vary between 1.34-50.45 % and L* (Lightness) varied between 1.78-53.93, a* (red colour intensity) varied between 9.87-34.75 and b* (yellow colour intensity) varied between 3.09-78.94. Total soluble solid contents of the samples varied from 59.01 to 73.05oBrix and were likely related to a variation of total microbial count (1.20 x 103 - 4.80 x 106 CFU/ml), yeast and mold count (1.30 x 102 - 5.30 x 104 CFU/ml) and osmophillic yeast count (2.00 x 102 - 1.46 x 105 CFU/ml). Total microbial counts of the product moderately positively correlated with L*, b* and transmittance value, whereas slightly negative correlated with total acidity (as lactic acid), reducing sugar content and osmophillic yeast count. The microbiological quality of all samples did not comply with Thai legislation standard for palm sugar concentrate and the content of total soluble solids of 7 in 30 samples were not in line with the requirements either. Different quality of palm sugar concentrate might be due to the differences in personal hygiene, sanitary facilities, heating processes and storage conditions. Keywords: Palm sugar concentrate, palm sap, palm syrup, microbial count, total soluble solids Introduction its popularity as a flavoring reagent in confectionery and baking products. In addition, emphasis on the In Thailand, palm sugar concentrate is a natural consumption of natural foods has resulted in the use product made from sap of either coconut tree of palm sugar concentrate as an alternative sweetener (Cocos nucifera L.) or Palmyra palm tree (Borassus (Panyakul, 1995). flabellifer Linn.). However, the product made from Traditionally, palm sap is manually collected Palmyra palm sap is more popular and well-known from each inflorescence of the Palmyra palm tree. of. Palmyra palm trees are widely grown in Africa, Palm sugar concentrate is produced by evaporating South Asia, South America, Australia and in other the palm sap in a large opened pan (approximately tropical countries (Morton, 1988). In southern 60-80 liters/pan) and is heated using the wood fired Thailand, the palm is widely grown in Petchaburi stove until it becomes concentrated. Producers then and Songkhla provinces. Nowadays, Palmyra determine to stop the process and get finished product palms are the most populated in Songkhla province, by observing intensity of brown color thickness and approximately 1,262,771 millions plants. There are viscosity of the on-going product. The product would approximately 300 palm sugar concentrate producers be taken out from a pan to cool down and kept in in Songkla province (Department of agricultural containers for sale. Overheating process would extension Thailand, 2006). Palmyra palm trees alter its unique flavour and colour. Once the sap is generally have been planted on the dykes of rice produced to a palm sugar concentrate, their total fields for shading the rice and tapping palm sap for soluble solids which are mainly sugar should be at cooking (Panyakul, 1995; Department of Agricultural least 65๐Brix or above for food safety purpose (Thai Extension Thailand, 2001). Interestingly, one of the Industrial Standards Institute, Ministry of Industry, tree products, palm sap, is nutritious and indigenous 2003). However, the other product specific quality is sweet product. When palm sap is heated, it turns to be still undefined. It still lacks of standard procedures a palm sugar concentrate and can be kept longer. The in controlling critical factors influencing the final unique flavour of palm sugar concentrate has made product quality during its traditional production. Corresponding author. Email: [email protected] © All Rights Reserved Tel. +66-7428-6335; Fax. +66-7421-2889 426 Phaichamnan, M., Posri, W. and Meenune, M. The quality of palm sugar concentrate product varies Colour intensity was measured by a Hunter Lab across producers depending on individual production Colourflex colorimeter providing a result in CIE techniques. The differences are based on personal Lab system (L* (lightness-darkness), a* (redness- hygiene, sanitary facilities, harvesting condition, greenness) and b* (yellowness-blueness)). All heating temperature, heating time and storage samples were measured in three replications (Palou conditions. The major chemical reactions occurred et al., 1999). during the heating process of sugar riched products such as palm sugar concentrate are Inversion, Maillard Transmittance measurement and Caramelisation reactions (Fennema, 1996). The transmittance value or the turbidity of palm Micro-organisms in palm sap also play important role sugar concentrate was determined by measuring in producing reducing sugars (glucose and fructose) percentage of light transmission at a wavelength of from sucrose via hydrolysis reaction. The sugars are 650 nm with a Hunter Lab Colourflex (Tiapaiboon, responsible for dark colour and the intense caramel 2004). For a liquid sample with high solids content, flavour that arise during evaporation, masking the like coatings, the effects of high scattering can be flavour character of palm sugar concentrate. This palm accommodated by measurement using a thin path sugar concentrate product is similar to the commercial length cell (typically 2 mm or less) on a sphere maple syrup in terms of production method. The instrument in the total transmittance mode to collect United States Department of Agriculture Standards the highly scattered light (Hunter and Harold, 1987). (1980) specify the highest grade of maple syrup All samples were analyzed in three replications. as a pure syrup which is free of any material other than pure, clear, clean liquid maple syrup in sanitary pH measurement condition. The characteristics of the highest maple The pH of palm sugar concentrate was measured syrup grade are transparency for light transmittance by a pH meter. Calibration was standardized using not less than 75.0%, and delicately sweet and original pH 7.0 and 4.0 buffers (A.O.A.C, 2000). Each sample maple flavours. The total soluble solids of finished was measured in three replications. maple syrup should not be less than 66๐Brix. Total soluble solids of maple syrups can be ranged from Total acidity determination 62 to 74๐Brix with a mean value of 67๐Brix (Stuckel Total acidity was determined by titration method and Low, 1996). Maple syrup shall be free of sugar with 0.1 N sodium hydroxide, which was standardized crystals and shall not be damaged in any way. This using potassium hydrogenpthalate (3.2% w/v) prior specification compliments to a direction of improving each titration. A few drops of 1% phenolphthalein quality of palm sap and palm sugar concentrate. Palm were used as an indicator. sugar concentrate producers can also apply the good A sample of palm sugar concentrate (15 ml) was sanitary practices in collecting and storing sap as well titrated with 0.1 N sodium hydroxide until reached as heating process of the maple syrup production for end point and persisted for 15-20 seconds, and the palm sugar concentrate improvement. Therefore, the colour was changed to pink colour at pH 8.1. Three purpose of this research was to determine the qualities titrations were performed for each sample. The of 30 palm sugar concentrate samples. percentage of total acidity obtained was equivalent to lactic acid content (A.O.A.C, 2000). Materials and Methods Total acidity (%w/v as lactic acid) = V1 x N x 90 x 100 1000 x V2 Sample collection when N = normality of NaOH solution Palm sugar concentrate 30 samples were randomly V1 = volume of 0.1 N NaOH used for titration (ml) collected from primary producers in Songkhla V2 = volume of sample (ml) Province, Thailand. The palm sugar concentrate 90 = molecular weight of lactic acid (g/mol) samples were kept in a sterile gas jar under room temperature (28๐C) and transported to Department Total soluble solids measurement of Food Technology, Prince of Songkla University, Total soluble solids of palm sugar concentrate Hat-Yai, Songkhla, Thailand. Physical, chemical was measured using Atago hand-held refractometer. and microbiological qualities of 30 palm sugar All samples were measured in three replications and concentrates were analyzed in three replications. reported in degree brix (๐Brix) (A.O.A.C, 2000). Colour measurement International Food Research Journal 17: 425-432 Quality profile of palm sugar concentrate produced in Songkhla province, Thailand 427 Sugar content analysis Microbiological analysis The determination of total sugars and reducing Samples were diluted in sterile 0.1% peptone sugars by Lane and Eynon volumetric method was water and poured on plate count agar to determine employed. This method consists of the chemical total microbial count, and on acidified potato dextrose preparation, sample preparation and titration method agar to determine yeast and mold count. Osmophillic (A.O.A.C, 2000). The chemicals used were (1) yeast count was also analysed using spread plate Fehling’s solution (methylene blue and standard technique on osmophillic potato dextrose agar. The sugars) and (2) clearing agent solution (10% neutral plates were incubated for 48 hours at 37๐C for total lead acetate and 10% potassium oxalate). microbial count, for 5 days at 37๐C for yeast and mold Samples of palm sugar concentrate were count, and for 3 days at 37๐C for osmophillic yeast prepared before analysis. 25 ml of 10% neutral lead count. Microbial count was expressed in Colony acetate solution was added to 60 g (W) of a palm Forming Units per millilitre (CFU/ml) (Kiss, 1984).
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