Quality Evaluation of Caryota urens (Kitul) Palm Treacle
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Date
2021
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Though Kitul based production is an important venture in Sri Lankan society, it is crucial to get
quality products with inherit health benefits. The study was aimed to evaluate the physicochemical
and spectroscopic characteristics of Kitul treacle obtained from six suppliers in Badulla district.
Measurements were taken from six original samples (1-6) and a 7th sample which was processed by
mixing original samples. A Friedman sensory test was performed for 1-6 samples and Sample 1 was
identified as the highest ranked sample. When considering the physicochemical parameters, all
treacle samples were acidic with pH values ranging from 5.38 to 6.52. The analytically obtained
total acidity values of the samples were ranging between 13.66 mEq/kg and 33.66 mEq/kg. The
highest brix value (74.93 ⁰Brix) was obtained for the sample 7, which is the composite product of 1-
6 samples. Potential alcohol as volume percentages were ranged between 50.66 %V/V to 56.90
%V/V (Potential alcohol %V/V = g/L of Sugar / 16.83). Water activities were ranging between 0.76
and 0.82 and moisture percentages of the samples were ranging from 14.36% to 21.86%. The
Chroma meter values were within the yellowness range (+b). The values were significant for these
parameters except for the brix value where regression p value was 0.245. Fourier Transform
Spectrophotometer (FTIR) data were obtained within a 500-4000 cm-1 range. Spectrum of sample 6
was significantly differed from the spectra of other samples. The greatest intensity of the bands was
at a level of 3265 cm-1. In conclusion, physicochemical and spectroscopic characteristics of selected
samples were changed depending on the supplier. Thus, physicochemical and spectral
measurements were effective in differentiating and evaluating the quality of the Kitul treacle
samples
Keywords: Caryota urens; Kitul; FTIR Spectroscopy; Physicochemical characteristics; Quality
evaluation
Description
Keywords
Food Science, Food Science and Technology, Kitul Based Production, Agriculture