Effect of heating conditions on physical and chemical characteristics of sugar syrup
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Abstract
There has been an interest in the development of Thai local products, including palm sugar. The main raw material of palm sugar in Thailand is the sap of Palmyra palm. The heating process to produce sugar syrup leads to physical and chemical changes. A limitation of 5-hydroxymethyl furfural (HMF) content has been set according to the regulation by Codex Alimentarius (CA) due to its carcinogenic potency. The degree of physical and chemical changes depends on the heating rate and time. It is important to study the effect of slow and quick heating rate for syrup production. Palmyra palm sap had the L*, a*, b* values of 69.21, -0.21 and 8.17. The total and reducing sugar contents were 10.10% and 0.89%, respectively. This sap contained 227.13 mg/L GAE of phenolic compounds and exhibited 0.28 μmol TE/g sample of antioxidant activity. The sap with initial soluble solids of 12.40°Brix was then heated with small flame (slow heating) and big flame (quick heating) to obtain the syrup with the minimum soluble solids of 65°Brix. The slow-heated syrup exhibited significantly higher antioxidant activity and phenolic compounds in comparison to quick-heated syrup (p<0.05). Quick heated syrup had lighter color, while slow heating produced dark, reddish brown color (p<0.05). Quick-heated syrup (HMF 17.54 mg/kg) was in agreement with CA (<80.00 mg/kg). However, the slow-heated syrup exceeded the maximum standard (HMF 56.34 mg/L). Quick heating is suggested over slow heating for Palmyra palm syrup production to prevent the HMF content from exceeding the CA recommendation during storage.
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References
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