Publication : National Conference
Topic:Effects of pH Adjustment on the Chemical and Physical Properties of Sugarcane Syrup
Abstract:Sugarcane Syrup (SS) is the syrup product with sugar sand problem. Citric acid was used to reduce sucrose content and increase reducing sugar content in SS, by characterize pH of fresh sugarcane juice (S) before heating in five different pH (control 5.5, 5.0, 4.5, 4.0, and 3.5). SS were analyzed on chemical and physical properties. SS had final pH lower than pH before heating of S. SS with pH 3.5 had the maximum titratable acidity contents (TA), CIE a* and b*, but lowest TSS. pH adjustment by citric acid provided more reducing sugar and less viscosity in SS, small affected on water activity and CIE L*.
Advisor:Asst. Prof. Eakaphan Keowmaneechai, Ph.D.
Author:57403212 : MISS Wannaporn Ponthaneeya
Full Paper:รายงานฉบับสมบูรณ์(docx)
Journal ranking:มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ
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