Physicochemical and Organoleptic Characteristics of Syrup and Raw Sugars Obtained from Oil Palm (Elaeis guineensis) Sap

Abstract

Aims The oil palm (Elaeis guineensis) sap despite its biochemical and nutritional potential, has not been sufficiently exploited. To value the sap commonly called "palm wine", this study aimed to assess the possibility of its transformation into sugar. Study Design: Samples were assessed in laboratory and data were statistically analyzed. Place and Duration of Study: Department of Food Biochemistry and Technology, Université NANGUI Abrogoua, between February and September 2024. Methodology: Fresh palm wine collected with a wine processor in palm plantation, underwent thermal evaporation (120° C to 60° C) to obtain syrup and steamed sugar and freeze-drying to obtain freeze-dried sugar. Then, physicochemical and sensory analysis were carried out. Results: Results showed that sugar yield varied from 8.93 ± 0.12% (freeze-dried sugar) to 18.68 ± 0.34% (syrup). The moisture content of syrup (26.84 ± 2.46%) was the highest while that of freeze-dried sugar (18.91 ± 1.87%) was the lowest. The pH of freeze-dried sugar (3.78 ± 0.01) was the lowest while its titratable acidity (89.67 ± 0.88 meq /100 g) was the highest. Total sugars (38.50 ± 4.02% g/100 g), Brix (95.70 ± 0.30), lipids (21.37 ± 0.70%) and energy values (487.44 ± 5.27 Kcal) were lower in freeze-dried sugar unlike steamed sugar whose values were the highest respectively 45.97 ± 1.74 g/100 g; 96.90 ± 0.30; 33.98 ± 0.11% and 550.12 ± 2.25 Kcal. Chromatographic analysis of sugars revealed several simple sugars including fructose with greatest quantities. These amounts were 32.48 ± 0.23 g/100 g (syrup), 33.53 ± 0.02 g/100 g (steamed sugar) and 37.61 ± 0.01 g/100 g (freeze-dried sugar). The sensory profile of sugars showed that syrup and steamed sugar had honeyed flavor while freeze-dried sugar had a sour aftertaste. Conclusion: Hypoglycemic sugar can be produced with palm wine with high fructose content. Further study should be done to stabilize palm sugars and popularize production.