Quality Profiles of Pasteurized Palm Sap (Borassus flabellifer Linn.) Collected from Different Regions in Thailand

Phisut NAKNAEN; Mutita MEENUNE

Authors

Phisut NAKNAEN Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Bangkok 10110
Mutita MEENUNE Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112

Keywords:

Palm sap, pasteurization, quality, Bangkok, Phetchaburi, Ayutthaya

Abstract

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

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