Comparative Study on Physicochemical Properties of Pot Still and Column Still Palmyrah Arrack

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dc.contributor.authorPrasana, S.
dc.contributor.authorPerera, G.A.A.R.
dc.contributor.authorLochana, E.A.L.
dc.contributor.authorAnuluxshy, B.
dc.date.accessioned2021-02-10T05:38:16Z
dc.date.available2021-02-10T05:38:16Z
dc.date.issued2020
dc.description.abstractPalmyrah 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 requirementen_US
dc.identifier.isbn9789550481293
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/5922/proceeding_oct_08-325.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;International Research Conference
dc.subjectPalmyrah Arracken_US
dc.subjectFood Scienceen_US
dc.subjectFood Science & Technologyen_US
dc.subjectFood Technologyen_US
dc.titleComparative Study on Physicochemical Properties of Pot Still and Column Still Palmyrah Arracken_US
dc.title.alternativeInternational Research Conference 2020en_US
dc.typeOtheren_US
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