Effect of thermal processing of palm sap on the physico-chemical composition of traditional palm sugar

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22 Citations (Scopus)

Abstract

During the production of palm sugar, the palm sap (Arenga pinnata) is heated up to 150°C. Besides the hydrolysis of carbohydrate to generate reducing sugars and degradation of amino acid many physico-chemical changes produced at all these temperatures, having a significant impact on the overall quality of palm sugar. In this study, changes in physico-chemical properties of the palm sap due to heat processing were investigated. Analysis of colour, soluble solid pH temperature, sugar and amino acid concentration was determinant. The results showed clearly that the heating process at these high temperatures was necessary to create an environment which was rich in essential precursors for subsequent reactions such as Maillard reaction. Chemical compounds that showed drastic changes in concentration were polar side chain amino acids especially glutamine, asparagine and arginine as well as sucrose and pH value. Other quality characteristics of palm sugar based on colour and soluble solids (°Brix) shared an increase in concentration as a function of time.

Original languageEnglish
Pages (from-to)989-995
Number of pages7
JournalPakistan Journal of Biological Sciences
Volume11
Issue number7
DOIs
Publication statusPublished - 2008

Fingerprint

Arenga pinnata
sap
chemical composition
heat treatment
total soluble solids
amino acids
temperature
color
sugar acids
chemical compounds
Maillard reaction
asparagine
brix
reducing sugars
glutamine
arginine
physicochemical properties
hydrolysis
sucrose
carbohydrates

Keywords

  • Amino acids
  • Maillard reaction
  • Palm sap (Arenga pinnata)
  • Palm sugar
  • Sucrose
  • Thermal process

ASJC Scopus subject areas

  • Agronomy and Crop Science

Cite this

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title = "Effect of thermal processing of palm sap on the physico-chemical composition of traditional palm sugar",
abstract = "During the production of palm sugar, the palm sap (Arenga pinnata) is heated up to 150°C. Besides the hydrolysis of carbohydrate to generate reducing sugars and degradation of amino acid many physico-chemical changes produced at all these temperatures, having a significant impact on the overall quality of palm sugar. In this study, changes in physico-chemical properties of the palm sap due to heat processing were investigated. Analysis of colour, soluble solid pH temperature, sugar and amino acid concentration was determinant. The results showed clearly that the heating process at these high temperatures was necessary to create an environment which was rich in essential precursors for subsequent reactions such as Maillard reaction. Chemical compounds that showed drastic changes in concentration were polar side chain amino acids especially glutamine, asparagine and arginine as well as sucrose and pH value. Other quality characteristics of palm sugar based on colour and soluble solids (°Brix) shared an increase in concentration as a function of time.",
keywords = "Amino acids, Maillard reaction, Palm sap (Arenga pinnata), Palm sugar, Sucrose, Thermal process",
author = "Ho, {C. W.} and {Wan Mustapha}, {Wan Aida} and Maskat, {Mohamad Yusof} and Osman Hassan",
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TY - JOUR

T1 - Effect of thermal processing of palm sap on the physico-chemical composition of traditional palm sugar

AU - Ho, C. W.

AU - Wan Mustapha, Wan Aida

AU - Maskat, Mohamad Yusof

AU - Hassan, Osman

PY - 2008

Y1 - 2008

N2 - During the production of palm sugar, the palm sap (Arenga pinnata) is heated up to 150°C. Besides the hydrolysis of carbohydrate to generate reducing sugars and degradation of amino acid many physico-chemical changes produced at all these temperatures, having a significant impact on the overall quality of palm sugar. In this study, changes in physico-chemical properties of the palm sap due to heat processing were investigated. Analysis of colour, soluble solid pH temperature, sugar and amino acid concentration was determinant. The results showed clearly that the heating process at these high temperatures was necessary to create an environment which was rich in essential precursors for subsequent reactions such as Maillard reaction. Chemical compounds that showed drastic changes in concentration were polar side chain amino acids especially glutamine, asparagine and arginine as well as sucrose and pH value. Other quality characteristics of palm sugar based on colour and soluble solids (°Brix) shared an increase in concentration as a function of time.

AB - During the production of palm sugar, the palm sap (Arenga pinnata) is heated up to 150°C. Besides the hydrolysis of carbohydrate to generate reducing sugars and degradation of amino acid many physico-chemical changes produced at all these temperatures, having a significant impact on the overall quality of palm sugar. In this study, changes in physico-chemical properties of the palm sap due to heat processing were investigated. Analysis of colour, soluble solid pH temperature, sugar and amino acid concentration was determinant. The results showed clearly that the heating process at these high temperatures was necessary to create an environment which was rich in essential precursors for subsequent reactions such as Maillard reaction. Chemical compounds that showed drastic changes in concentration were polar side chain amino acids especially glutamine, asparagine and arginine as well as sucrose and pH value. Other quality characteristics of palm sugar based on colour and soluble solids (°Brix) shared an increase in concentration as a function of time.

KW - Amino acids

KW - Maillard reaction

KW - Palm sap (Arenga pinnata)

KW - Palm sugar

KW - Sucrose

KW - Thermal process

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