Optimization of crystal stick sugar production from Nipa palm sap (Nypa fruticans) | |
| Author | Nattha Pawasuttikul |
| Call Number | AIT Thesis no.FB-08-05 |
| Subject(s) | Nypa palm Palm sugar |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-08-05 |
| Abstract | Optimization of the production process for crystal stick sugar from Nipa palm sap (Nypajruticans) was carried out in this study. Nipa palm sap was collected and pasteurized at 75°C for 45 min. At first, the chemical characteristics of unpasteurized and pasteurized Nipa palm sap were investigated. The pH, percentage of acidity, percentage of reducing sugar and total soluble solids changed with time for the unpasteurized samples. The pasteurized samples could be stored for the production of crystal stick sugar from Nipa palm sap as a raw material. Initially the compositions of Nipa palm sap were determined in terms of water content, ash content and protein content, sucrose, reducing sugar, total sugar content, pH at 25°C, acidity (acetic acid), tannin content, total soluble solids (TSS) and relative density. The color parameters of Nipa palm sap were also estimated as they affected the final product. The pasteurized Nipa palm sap was found to be better suited for further processing than unpasteurized samples. For studying the factors affecting the production of crystal stick sugar from Nipa palm sap, Plackett and Burman (PB) experimental design was applied. Experiments were done with the addition of white cane sugar into Nipa palm sap in addition to white cane sugar supplemented for seeding of crystals. The results show that the percentage of Nipa palm sap, concentration of Nipa palm syrup and crystal growth time have great effect on the quality of crystal stick sugar from Nipa palm sap. The optimization formula was found to be 70 % of Nipa palm sap with 30 % white cane sugar, 80°C evaporating temperature, concentration of Nip a palm syrup at 75 ° Brix and 7 days of crystal growth time. With the optimized conditions, crystal stick sugar from Nipa palm sap was found to have good physical characteristics like weight, height and diameter of the final product. The crystals were found to be slightly transparent, led good solubility, good sugar content and accepting microbial counts. The quality of the crystal stick sugar from Nipa palm sap was tested with consumers at the UFM Bakery shop. Among the consumers who had hot tea with this crystal stick sugar 74% accepted the product overall and 62% indicated that they would buy the product if sold |
| Year | 2008 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-08-05 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Ranamukhaarachchi, S. L.;Somsak Boromthanarat; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2008 |