Impact of Clarification of Palm Sap and Processing Method on the Quality of Palm Sugar Syrup (Borassus Flabellifer Linn.)

Abstract

The palm sap was treated with different clarifying agents [chitosan, gelatin, polyvinylpolypyrrolidone (PVPP) and bentonite] and then was concentrated by different processing methods such as an open pan and a vacuum evaporator to obtain palm sugar syrup. Higher clarity and lower browning intensity were observed in the samples produced by using clarified palm sap compare to those produced by using unclarified palm sap. The palm sugar syrup produced by clarified palm sap had a lower antioxidant activity as evaluated by DPPH radical-scavenging activity, ferric reducing antioxidant power and hydroxyl radical-scavenging activity assays when compared to those by unclarified palm sap. The PVPP- and gelatin-treated samples that were obtained from an open pan presented the highest antioxidant activity. However, the bentonite-treated samples obtained from a vacuum evaporator method had the highest antioxidant activity. The concentration process using an open pan caused a higher sucrose inversion and hydroxymethylfurfural formation with less glucose and fructose than a vacuum evaporator. © 2014, Society for Sugar Research & Promotion.