Physico-Chemical And Functional Properties Of Syrups Derived From Oil Palm Trunk (Elaeis guineensis) SAPS Compared With Commercial Syrups
| dc.contributor.author | Sulaiman, Syazana | |
| dc.date.accessioned | 2017-02-07T02:26:02Z | |
| dc.date.available | 2017-02-07T02:26:02Z | |
| dc.date.issued | 2016-07 | |
| dc.description.abstract | In this study, freshly squeezed oil palm trunk sap (OPT0sap) and 60 days stored oil palm trunk sap (OPT60sap) was processed to produce syrup. The saps were collected using a squeezing machine that designed with principles of peeling, shredding and squeezing. The respective syrups (OPT0sy and OPT60sy) were compared to commercial syrups of maple (Msy) and two types of glucose (G1sy and G2sy) in terms of physico-chemical and functional properties. Nipa syrup (Nsy) was used as control. The yield percentage for production of OPT0sy was high as compared to other syrups with 11.9 % (vol/vol), but lower than Nsy (13.08 %). The colour of the syrups ranked as OPT60sy > OPT0sy > Msy > Nsy > G1sy > G2sy from the darkest to lightest. The viscosity of the OPT0sy and OPT60sy, 0.99 ±0.03 and 0.99 ±0.07 mPa.s, were significantly different from all the other syrups. The total soluble solids of all the syrups were in between 66 to 82 ˚Brix. The moisture contents of the syrups were from 20 to 31%. Based on the sugar content analysis, major sugar for OPT0sy, OPT60sy and G2sy was glucose, while major sugar for Nsy and Msy was sucrose, and for G1sy it was maltose. The OPT0sy and OPT60sy have high total phenolic content of 825.35 and 885.57 mg GAE/100g which were significantly higher than other syrups. Free radical scavenging activities of OPT0sy and OPT60sy were significantly higher than Nsy, Msy and G2sy with vitamin C values of 79.39 ±0.89 and 83.87 ±0.62 VCEAC mg/100g and vitamin E values of 122.92 ±1.38 and 129.867 ±0.96 TEAC mg/100g respectively. The flow behaviour of OPT0sy and OPT60sy was best fit to Herschel-Bulkley fluid model. Incorporation of OPT60sy in the toffee production produced toffee that was dark in colour with lightness value of 29.35 ±1.00 (L*) that is similar to toffee from G2sy ( 29.06 ±0.28). From the sensory analysis, the acceptance for toffee from OPT60sy was high with score of 5 to 5.9 out of 7 for all attributes. The highest score for toffee from OPT60sy were for colour (5.93) and aroma (5.67). In conclusion, the production of syrup from oil palm trunk sap is possible as an alternative of commercial sweetener. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/3679 | |
| dc.subject | The production of syrup from oil palm trunk sap is possible | en_US |
| dc.subject | as an alternative of commercial sweetener. | en_US |
| dc.title | Physico-Chemical And Functional Properties Of Syrups Derived From Oil Palm Trunk (Elaeis guineensis) SAPS Compared With Commercial Syrups | en_US |
| dc.type | Thesis | en_US |
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