{"_buckets": {"deposit": "9570d0f5-fcd9-4c1b-8cd9-7e9d761777b7"}, "_deposit": {"id": "950", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "950"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/950", "sets": ["user-um"]}, "communities": ["um"], "control_number": "950", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Study on the Processing of Quality Improvement of Myanmar Palm Sugar", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Toddy palm jaggery (Myanmar name: Htan-Nyet) is a very important sweet foodstuff in\r Myanmar. In this study, the characteristics of toddy fresh saps were determined by Association\r of Official Analytical Chemists (AOAC) method. The effects of storage time on pH of toddy\r fresh saps (without and with liming) from Thanlyin Township, Yangon Region (TLT) and\r Pyinmana Township, Mandalay Region (PMT) were investigated. The pH adjustment of toddy\r fresh sap was carried out by using 10 ml of 5\u00b0 Be\u2032 milk of lime. An effective production\r technique was employed to obtain both high quality palm jaggery and palm sugar from toddy\r fresh sap and processed jaggery. The most suitable conditions for jaggery production were\r found to be 70 \u00b0C and pH 7.5. High quality palm jaggery (an average yield of 14 -18 % based\r on the palm sap weight) was produced by using a vacuum evaporator. The quality of processed\r palm jaggeries was determined by AOAC method and compared with those of palm jaggeries\r from local market. Palm sugar was produced from toddy fresh sap and processed jaggeries at the\r most suitable temperature of 60o C and pH of 5.5 in a vacuum evaporator to substitute cane\r sugar in confectioneries. The characteristics of processed palm sugar was also determined by\r AOAC method and compared with those of commercial palm sugar from local market. In this\r research, palm sugar from processed palm jaggery was utilized in the production of candy in\r place of cane sugar. The quality of processed palm candies from processed palm sugars (Grade\r A and B) were also compared with that of commercial candies from cane sugar."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Palm Jaggery"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Study on the Processing.pdf", "filesize": [{"value": "596 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 596000.0, "url": {"url": "https://meral.edu.mm/record/950/files/Study on the Processing.pdf"}, "version_id": "d7eabeeb-d625-479d-89e8-f6729cc4a355"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Khin Si Win"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2016"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "http://umoar.mu.edu.mm/handle/123456789/78"}, "item_title": "Study on the Processing of Quality Improvement of Myanmar Palm Sugar", "item_type_id": "21", "owner": "1", "path": ["1582963739756/1582967133536"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000950", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "950", "relation": {}, "relation_version_is_last": true, "title": ["Study on the Processing of Quality Improvement of Myanmar Palm Sugar"], "weko_shared_id": -1}