The Development of Palmyra Sugar Caramel Sauce Product in Retortable Pouch
Abstract
This study aims to develop palmyra sugar caramel in retortable pouch. It was indicated that consumers require wet caramel products palmyra sugar, brown sugar, sweetened condensed milk product, milk product, butter and chocolate. The results showed that 2% glucose syrup had a significant role on viscosity and could completely inhibit sucrose crystallization in the caramel product (P < 0.05) and highest score of appearance, color, flavor, texture, taste and overall acceptable score (P < 0.05). In study of sterile condition, it was heating product at 121 oC pressure 2 bar, come up time of 20 mins, process time of 25 mins and cooling time of 25 mins with Fo value of 6 mins. For microbial examination, Clostridium botulinum, Salmonella spp. and Staphylococcus aureus were not found and then stored at room temperatures for 18 months. The palmyra sugar caramel sauce product in retortable pouch show the overall acceptable average score more than commercial products with 4.23 points in the level of like slightly to like very much (P < 0.05). When the product was stored at room temperature. It was found that the appearance or color of the product tended to increase with storage time. The intensity of flavor and taste tended to decrease with the storage time. The intensity of off-flavor and rancid odor were related to the detected thiobarbituric acid content, which is found in low quantities and it tended to increase with the storage time. The intensity of viscosity/texture tended to increase with the storage time. The cost of producing food for the product is 31.65 baht per package (100 g). The final product should cost 59 baht with a profit of 86.4%. Keywords : palmyra sugar ; palmyra sugar caramel ; caramel product ; sterilization ; retortable pouchReferences
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Amin N.A.M., W.A.W. Mustapha, M.Y. Maskat and H.C. Wai. Antioxidative activities of palm sugar-like flavouring. The Open Food Science Journal, 4, 23-29.
Angkavanich, S. and Nirundorn, N. (2015). Sugar production from palmyra palm in Banlad district, Phetchaburi province: socio-cultural changes. Retrieved April 18, 2021, from: https://www.tci-thaijo.org/index.php/huru/article/view/25602. (in Thai)
A.O.A.C. (1995). Official methods of analysis. 16th ed. Arlington, Virginia: Association of Official Analytical Chemists.
A.O.A.C. (2000). Official methods of analysis of the association of official analytical chemists. 17th ed. Gaithersburg, Maryland, USA: The Association of Official Analytical Chemists.
Barra G. (2004). The rheology of caramel. Doctor of philosophy of food science thesis in food science. England: University of Nottingham.
Biodiversity-based economy development office. (2013). Database system of biological resources and local wisdom of the community "palmyra palm tree". Retrieved April 30, 2020, from: www.bedo.or.th. (in Thai)
Department of intellectual property. (2011). “Phetchaburi” palmyra palm town adds value through the concept of creative economy. Retrieved April 30, 2020, from: http://www.komchadluek.net/news/economic/100708 (in Thai)
Dyes and pigments. (2007). Caramel color. Retrieved April 16, 2020, from www.dyespigments.com/products/ caramel-color.html.
Faparusi, S. I. and Bassir, O. (1971). Microflora of fermenting palm sap. Journal of Food Science and Technology, 8, 206.
George, R.W. (1990). Effects of processing on nutrients. New York: John Wiley and Sons., Inc.
Hull, P. (2010). Glucose syrups technology and applications. United Kingdom: Blackwell Publishing.
Jamfa, R. (2002). Production of palm syrup. Master of science thesis in agro-industry. Naresuan University.
(in Thai)
Kamuf, W., Nixon, A., Parker, O., and Barnum, JR. G.C. (2003). Overview of caramel colors. Cereal Food World, 48(2), 64-69.
Kautter, D.A., W.L. Landry, A.H. Schwab and G. Lancette. (1992). A examination of canned foods. In Food and Drug Administration : Bacteriological Analytical Manual. 7th. Arlington, Virginia: A.O.A.C. International.
Kirk, R.S. and R. Sawyer. (1991). Pearson’s composition and analysis of foods. 9th ed. Singapore: Longman Singapore Publishers (Pte) Ltd.
Kruawan, N. and Boonprasert, W. (2018). The development of palmyra sugar caramel sauce product. Special problem. Bachelor of science. Phetchaburi Rajabhat University. (in Thai)
Lawless, H.T. and H. Heymann. (1999). Sensory evaluation of food: principle and practices. 2nd ed. New York: Chapman & Hall.
Mitchell, J.H. and A.S. Henrick. (1996). Rancidity in foods products. In W.O. Lundberg, ed. Autooxidation and Autoxidant. pp. 560. New York, USA: Intersciences Publisher.
Monica C., T.M. Garcia, G. Gonzalez, M. Pena and J.A. Garcia. (2004). Study of coloured components formed in sugar beet processing. Food Chemistry, 86, 421-433.
Palou, E., Lopez-malo, A., Barbosa-Canovas, G. V., Welti-Chanes, J. and Swanson, B. G. (1999). Polyphenoloxidase activity and color of branched and high hydrostatic pressure treated banana puree. Journal of Food Science, 64, 42-45.
Pearson, A.M. and T.R. Dutson. (1997). Production and processing of healthy meat, poultry and fish products. London: Chapmam & Hall,
Phetchaburi provincial agricultural extension office. (2015). Report the situation of plant production area in Phetchaburi Province in 2015. Retrieved April 18, 2021, from: http://www.phetchaburi.doae.go.th/pb2013/data_for_web/total_58.pdf. (in Thai)
Rattanapanone, N. (2002). Food chemistry. Bangkok: Odian Store. (in Thai)
Rattanapanone, N. (2006). Food chemistry. Bangkok: O.S. Printing House (in Thai)
Shamberger, R.J., B.A. Shamberger and C.E. Wills. (1971). Malonaldehyde content of food. Journal of Nutrition, 107, 1404-1409.
Sharma, S.K., S.J. Mulvaney and S.S.H. Rizvi. (2000). Food process engineering: theory and laboratory experiments. New York: John Wiley and Sons, Inc., Publication.
Shoberi, N.S.B. (2010). The role of pH, temperature and catalyst type in caramel manufacturing process. Bachelor of chemical and natural resources engineering thesis in chemical engineering. Malaysia: Universiti Malaysia Pahang.
Steel, R. D. D. and Torrie, J. H. (1980). Principles and procedures of statistic: A biometerical approach. 2nd ed. p. 862. New York: McGraw-Hill, Inc.
Thai Industrial Standards Institute. (1988). Standard methods for microbiological examination of canned foods. TIS. 335-2531. (in Thai)
Tiapiboon, S. (2004). Effect of high pressure heat treatments on palm sap quality. Master of science thesis in food technology. Prince of Songkla University. (in Thai)
Willich, R.K., N.J. Moris and A.F. Freeman. (1954). Peanut butter. V. The effect of processing and storage of peanut butter on the stabilities of their oils. Journal of Food Technology, 2, 101-104.
Wongsheree, T., C. Nueanghaknin, W. Manish and A. Rattanathanaophat. (2018). Value chain of palmyra palm case study pf Banlad district, Phetchaburi province in crop year 2017. Agricultural Science Journal, 49, 1(suppl
Amin N.A.M., W.A.W. Mustapha, M.Y. Maskat and H.C. Wai. Antioxidative activities of palm sugar-like flavouring. The Open Food Science Journal, 4, 23-29.
Angkavanich, S. and Nirundorn, N. (2015). Sugar production from palmyra palm in Banlad district, Phetchaburi province: socio-cultural changes. Retrieved April 18, 2021, from: https://www.tci-thaijo.org/index.php/huru/article/view/25602. (in Thai)
A.O.A.C. (1995). Official methods of analysis. 16th ed. Arlington, Virginia: Association of Official Analytical Chemists.
A.O.A.C. (2000). Official methods of analysis of the association of official analytical chemists. 17th ed. Gaithersburg, Maryland, USA: The Association of Official Analytical Chemists.
Barra G. (2004). The rheology of caramel. Doctor of philosophy of food science thesis in food science. England: University of Nottingham.
Biodiversity-based economy development office. (2013). Database system of biological resources and local wisdom of the community "palmyra palm tree". Retrieved April 30, 2020, from: www.bedo.or.th. (in Thai)
Department of intellectual property. (2011). “Phetchaburi” palmyra palm town adds value through the concept of creative economy. Retrieved April 30, 2020, from: http://www.komchadluek.net/news/economic/100708 (in Thai)
Dyes and pigments. (2007). Caramel color. Retrieved April 16, 2020, from www.dyespigments.com/products/ caramel-color.html.
Faparusi, S. I. and Bassir, O. (1971). Microflora of fermenting palm sap. Journal of Food Science and Technology, 8, 206.
George, R.W. (1990). Effects of processing on nutrients. New York: John Wiley and Sons., Inc.
Hull, P. (2010). Glucose syrups technology and applications. United Kingdom: Blackwell Publishing.
Jamfa, R. (2002). Production of palm syrup. Master of science thesis in agro-industry. Naresuan University.
(in Thai)
Kamuf, W., Nixon, A., Parker, O., and Barnum, JR. G.C. (2003). Overview of caramel colors. Cereal Food World, 48(2), 64-69.
Kautter, D.A., W.L. Landry, A.H. Schwab and G. Lancette. (1992). A examination of canned foods. In Food and Drug Administration : Bacteriological Analytical Manual. 7th. Arlington, Virginia: A.O.A.C. International.
Kirk, R.S. and R. Sawyer. (1991). Pearson’s composition and analysis of foods. 9th ed. Singapore: Longman Singapore Publishers (Pte) Ltd.
Kruawan, N. and Boonprasert, W. (2018). The development of palmyra sugar caramel sauce product. Special problem. Bachelor of science. Phetchaburi Rajabhat University. (in Thai)
Lawless, H.T. and H. Heymann. (1999). Sensory evaluation of food: principle and practices. 2nd ed. New York: Chapman & Hall.
Mitchell, J.H. and A.S. Henrick. (1996). Rancidity in foods products. In W.O. Lundberg, ed. Autooxidation and Autoxidant. pp. 560. New York, USA: Intersciences Publisher.
Monica C., T.M. Garcia, G. Gonzalez, M. Pena and J.A. Garcia. (2004). Study of coloured components formed in sugar beet processing. Food Chemistry, 86, 421-433.
Palou, E., Lopez-malo, A., Barbosa-Canovas, G. V., Welti-Chanes, J. and Swanson, B. G. (1999). Polyphenoloxidase activity and color of branched and high hydrostatic pressure treated banana puree. Journal of Food Science, 64, 42-45.
Pearson, A.M. and T.R. Dutson. (1997). Production and processing of healthy meat, poultry and fish products. London: Chapmam & Hall,
Phetchaburi provincial agricultural extension office. (2015). Report the situation of plant production area in Phetchaburi Province in 2015. Retrieved April 18, 2021, from: http://www.phetchaburi.doae.go.th/pb2013/data_for_web/total_58.pdf. (in Thai)
Rattanapanone, N. (2002). Food chemistry. Bangkok: Odian Store. (in Thai)
Rattanapanone, N. (2006). Food chemistry. Bangkok: O.S. Printing House (in Thai)
Shamberger, R.J., B.A. Shamberger and C.E. Wills. (1971). Malonaldehyde content of food. Journal of Nutrition, 107, 1404-1409.
Sharma, S.K., S.J. Mulvaney and S.S.H. Rizvi. (2000). Food process engineering: theory and laboratory experiments. New York: John Wiley and Sons, Inc., Publication.
Shoberi, N.S.B. (2010). The role of pH, temperature and catalyst type in caramel manufacturing process. Bachelor of chemical and natural resources engineering thesis in chemical engineering. Malaysia: Universiti Malaysia Pahang.
Steel, R. D. D. and Torrie, J. H. (1980). Principles and procedures of statistic: A biometerical approach. 2nd ed. p. 862. New York: McGraw-Hill, Inc.
Thai Industrial Standards Institute. (1988). Standard methods for microbiological examination of canned foods. TIS. 335-2531. (in Thai)
Tiapiboon, S. (2004). Effect of high pressure heat treatments on palm sap quality. Master of science thesis in food technology. Prince of Songkla University. (in Thai)
Willich, R.K., N.J. Moris and A.F. Freeman. (1954). Peanut butter. V. The effect of processing and storage of peanut butter on the stabilities of their oils. Journal of Food Technology, 2, 101-104.
Wongsheree, T., C. Nueanghaknin, W. Manish and A. Rattanathanaophat. (2018). Value chain of palmyra palm case study pf Banlad district, Phetchaburi province in crop year 2017. Agricultural Science Journal, 49, 1(suppl
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2022-01-10
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