| Topic: | Jaitab, T. and Keowmaneechai, E. 2018. Effect of pH in Clarification and Evaporation Processes on Quality Attributes of Coconut Sugar Syrup. The 56th Kasetsart University Annual Conference: 738-745.
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| Abstract: | Coconut sugar is produced from inflorescences of coconut trees. It can be used for syrup production through precipitation or clarification and water evaporation processes. It is necessary to understand the impact of pH in the processes to make coconut sugar syrup with required qualities. The clarification process was studied by adjusting the pH of coconut sap in the range of 3.0 - 9.5. The results showed that the maximum sedimentation was obtained at pH 9.5, which caused a dark coloration. Therefore, pH 9.0 was selected with insignificant difference in sedimentation. The evaporation process was studied by adjusting the pH of clarified coconut sap in the range of 3.5 - 5.5. It was found that lowering pH decreased sucrose in the syrup by higher degree of sucrose hydrolysis into higher contents of glucose and fructose. Thus, this increased reducing sugars caused darker syrup color from higher degree of Maillard reaction. In conclusion, pH in clarification and evaporation processes is an important factor to be controlled to obtain desirable syrup qualities. |
| Author: | 58403212 :
Asst. Prof. Eakaphan Keowmaneechai, Ph.D. |
| Full Paper: | รายงานฉบับสมบูรณ์(docx) |
| รายงานฉบับสมบูรณ์(pdf) |
| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |