Differentiation between adulterated and non-adulterated palm sap using physical and chemical properties combined with discriminant analysis

Wiboonsirikul J., . Differentiation between adulterated and non-adulterated palm sap using physical and chemical properties combined with discriminant analysis. pp. 61-67. ISSN 2231-7546

Pasteurized palm sap is well known juice in many tropical countries. It has unique flavor and taste but is not available throughout year. Consequently there are many palm sap manufacturers trying to increase their production quantities by addition of other substances such as water and other cheaper syrups or sugar. The objective of this research was to discriminate the commercially pasteurized palm sap samples into adulterated and non-adulterated groups using their physical and chemical properties combined with canonical discriminant analysis. The result found that six from nine variables including total soluble solid reducing sugar titratable acidity pH L and b values were selected for the discriminant analysis. A good discrimination between the non-adulterated and adulterated samples was attained by applying one canonical discriminant function which provided 100 of the 14 palm sap samples correctly classified. While L and b values as well as total soluble solid were found to be the most important predictor variables for the classification of the adulterated palm sap samples the reducing sugar titratable acidity and pH value were of the most significance for that of the non-adulterated ones.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(10).p...

Abstract

Pasteurized palm sap is well known juice in many tropical countries. It has unique flavor and taste but is not available throughout year. Consequently there are many palm sap manufacturers trying to increase their production quantities by addition of other substances such as water and other cheaper syrups or sugar. The objective of this research was to discriminate the commercially pasteurized palm sap samples into adulterated and non-adulterated groups using their physical and chemical properties combined with canonical discriminant analysis. The result found that six from nine variables including total soluble solid reducing sugar titratable acidity pH L and b values were selected for the discriminant analysis. A good discrimination between the non-adulterated and adulterated samples was attained by applying one canonical discriminant function which provided 100 of the 14 palm sap samples correctly classified. While L and b values as well as total soluble solid were found to be the most important predictor variables for the classification of the adulterated palm sap samples the reducing sugar titratable acidity and pH value were of the most significance for that of the non-adulterated ones.

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Item Type:	Article
AGROVOC Term:	Palms
AGROVOC Term:	Borassus flabellifer
AGROVOC Term:	Palmyra palm
AGROVOC Term:	Physical properties
AGROVOC Term:	Chemical properties
AGROVOC Term:	Adulteration
AGROVOC Term:	Discriminant analysis
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22422

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