TY  - GEN
T1  - Differentiation between adulterated and non-adulterated palm sap using physical and chemical properties combined with discriminant analysis
A1  - Wiboonsirikul, J.
LA  - English
YR  - 2018
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-14222
AB  - 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.
KW  - Palms
KW  - Borassus flabellifer
KW  - Palmyra palm
KW  - Physical properties
KW  - Chemical properties
KW  - Adulteration
KW  - Discriminant analysis
ER  -