Characterization and utilization of brown sugar from sugar palm (Arenga pinnata) sap /
by Ademola J. Adeyemo.
- Indang, Cavite : Cavite State University- Main Campus, 2009.
- xiii, 67 pages : illustrations ; 28 cm.
Thesis (BS--Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
ADEYEMO ADEMOLA JOSEPH. Characterization and Utilization of Brown Sugar from Sugar palm (Arenga pinnata) Sap. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite, April 2009. Adviser: Prof. Fe N. Dimero.
A study was conducted to characterize and utilize brown sugar from sugar palm sap. The characterization of brown sugar from sugar palm was conducted. Ten percent syrup of brown sugar from sugar palm had 10°13 total soluble solids, 0.46 percent titratable acid and pH of 5.35. The brown sugar sample had 6.36 percent moisture, 2.28 %ash, 0.20% crude fat, 1.72 % protein and 89.44 % carbohydrate. Water activity of the brown sugar was 0.69, the brown sugar contained 0.04 % Mg, 0.07 % P, 0.04 % Fe and 0.01 % Mn. The glycemic index of brown palm sugar was 3.64. The brown sugar from sugar palm was utilized in the preparation of Sachertorte cake, Cappuccino Muffins cake, and Butterscotch biscuit and as a sweetener for tea and coffee.
Sachertorte had highest consumer acceptability. The special aroma of the brown sugar, sweetness and presence of nuts in the ingredient used in the preparation which enhanced the flavor of the cake could have contributed to the general acceptability of these products. The lowest acceptability of the Cappuccino muffins among other products made from brown sugar could be as a result of the presence of caffeine as part of the ingredient used in the preparation which reduced the sweetness potential of the sugar.