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  1. University of Mandalay
  2. Department of Industrial Chemistry

Study on the Processing of Quality Improvement of Myanmar Palm Sugar

http://hdl.handle.net/20.500.12678/0000000950
http://hdl.handle.net/20.500.12678/0000000950
416105cb-c7a4-43bd-826d-0675a92ccba0
9570d0f5-fcd9-4c1b-8cd9-7e9d761777b7
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Study Study on the Processing.pdf (596 Kb)
Publication type
Journal article
Upload type
Publication
Title
Title Study on the Processing of Quality Improvement of Myanmar Palm Sugar
Language en
Publication date 2016
Authors
Khin Si Win
Description
Toddy palm jaggery (Myanmar name: Htan-Nyet) is a very important sweet foodstuff in
Myanmar. In this study, the characteristics of toddy fresh saps were determined by Association
of Official Analytical Chemists (AOAC) method. The effects of storage time on pH of toddy
fresh saps (without and with liming) from Thanlyin Township, Yangon Region (TLT) and
Pyinmana Township, Mandalay Region (PMT) were investigated. The pH adjustment of toddy
fresh sap was carried out by using 10 ml of 5° Be′ milk of lime. An effective production
technique was employed to obtain both high quality palm jaggery and palm sugar from toddy
fresh sap and processed jaggery. The most suitable conditions for jaggery production were
found to be 70 °C and pH 7.5. High quality palm jaggery (an average yield of 14 -18 % based
on the palm sap weight) was produced by using a vacuum evaporator. The quality of processed
palm jaggeries was determined by AOAC method and compared with those of palm jaggeries
from local market. Palm sugar was produced from toddy fresh sap and processed jaggeries at the
most suitable temperature of 60o C and pH of 5.5 in a vacuum evaporator to substitute cane
sugar in confectioneries. The characteristics of processed palm sugar was also determined by
AOAC method and compared with those of commercial palm sugar from local market. In this
research, palm sugar from processed palm jaggery was utilized in the production of candy in
place of cane sugar. The quality of processed palm candies from processed palm sugars (Grade
A and B) were also compared with that of commercial candies from cane sugar.
Keywords
Palm Jaggery
Identifier http://umoar.mu.edu.mm/handle/123456789/78
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Conference papaers
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