Comparative Study on Physicochemical Properties of Pot Still and Column Still Palmyrah Arrack
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Date
2020
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Palmyrah arrack is produced either by pot still or column distillation of Palmyrah toddy.
This study was conducted to fill the gaps in information on the physicochemical
properties of these two types of Palmyrah arrack and to investigate whether they comply
with the Sri Lankan Standard (DSLS 919: 2019) requirements. Both arrack samples were
collected from two distilleries located in the Jaffna district. Ethanol, total solids, total
acids as acetic acid, fixed acids as acetic acid, esters as ethyl acetate, higher alcohol,
volatile acidity, reducing sugar, total sugar, total phenols, and vitamin C contents and
color and pH of these samples were evaluated. Pot still arrack contained significantly
(p<0.05) higher amount of ethanol (29.3 ± 0.6% ), total solids (791.9±17.6 g/100 L), total
acids (34.5±3.2 g/100 L), fixed acids (7.7±0.3 g/100 L), volatile acids (26.8±2.9 g/100 L),
esters (101.2±1.6 g/100 L), Vitamin C (3.6±0.0 mg/100 g), total phenols (0.63±0.0 g/100
g) and Color (8.1±0.2) than column still arrack (16.0±1.0%,297.6±12.8 g/100 L, 18.4±1.2
g/100 L, 1.8±0.1 g/100 L, 16.6±1.1 g/100 L, 55.3±0.4 g/100 L, 2.9±0.1 mg/100 g,
0.26±0.0 g/100 g & (7.6±0.1) respectively). Meanwhile, total sugar (9.4± 0.14 g/100 g),
and reducing sugar (2.73±0.0 g/100 g) contents of pot still arrack were significantly lower
than those of column still arrack (15.0±0.7 g/100 g &5.3±0.7 g/100 g respectively). It can
be concluded that pot still and column still Palmyrah arracks are significantly different in
terms of their physicochemical properties. Both arracks comply with Sri Lankan Standard
requirements.
Keywords: Palmyrah arrack, Pot still, Column still, Physicochemical properties, Sri
Lanka standard requirement
Description
Keywords
Palmyrah Arrack, Food Science, Food Science & Technology, Food Technology