Product development of palm sap powder

Abstract

The objective of this research was to study the optimal supersaturated temperature of palm sap powder by heating at 3 different temperatures (120, 125 and 130 ºC). The initial sap contained moisture content, pH and total soluble solid by 86.63%, 6.84 and 15.5 ºBrix, respectively. The result showed that the optimal supersaturated temperature of palm sap powder was found to be at 120 ºC. This powder had the yellow-light brown that contained L*, a* and b* color value of 68.85, 5.39 and 23.74, respectively. While the total soluble solid and Aw of this powder contained 84.84 ºBrix and 0.6, respectively. The sensorial evaluation was accepted in range of like moderately level (p≤0.05). The total microorganisms were 3.6x102 CFU/g and the yeast and molds were 10 CFU/g in which microbiological quality of this product was in standard of dried foods. This study pointed out that supersaturated technique can be utilized in palm sap powder production.