Investigation of Physico-chemical Properties and Evaluation of the Sensory Attributes of Kithul (Caryota urens) Treacle to Determine the Adulteration

Science Press Release Distribution Services

Investigation of Physico-chemical Properties and Evaluation of the Sensory Attributes of Kithul (Caryota urens) Treacle to Determine the Adulteration

May 31, 2021 Agricultural and Food Science 0

Kithul treacle is a popular traditional sweetener in Sri Lanka, not only because of its delicious taste, but also because of its nutritional worth and health advantages. As a result, Kithul treacle has been tainted by the addition of table sugar, tarnishing its reputation as a low-GI sweetener. Its authenticity has been difficult due to the various types of adulteration and the lack of appropriate analytical procedures to detect adulterations. The goal of this study was to develop adequate analytical methods for detecting table sugar adulteration of Kithul treacle. Pure Kithul treacle was gathered from registered tappers under the Ministry of Export Agriculture in three geographical areas (Matale, Kandy, and Rathnapura), and samples were contaminated with table sugar syrup at various proportions (5 percent , 10 percent , 15 percent , 20 percent , and 25 percent ). For pure Kithul treacle, the samples were evaluated for physicochemical parameters, yielding mean values of pH 5.58, free acidity 0.33, Brix value 69.36, moisture content 23.52 percent, electrical conductivity 474.22, and reducing sugar 68.81. The findings demonstrate that all metrics differ considerably between pure and contaminated Kithul treacle, and that many of the commercial samples taken from local markets in the study area are of good quality and meet national and international standard limits. According to the Codex Standard, treacle should not include more than 0.5 percent acidity and no more than 30% moisture content. All of the samples that were tested met the above-mentioned two criteria. However, several Kithul treacle samples gathered from local marketplaces revealed higher levels of specific characteristics than recommended in physicochemical tests, indicating that certain sellers perform some level of adulteration.

Author(s) Details

J. A. A. C. Wijesinghe
Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura,Gonawila. NWP, KG 60170, Sri Lanka.

R. M. K. G. D. M. Rathnayake
Department of Biotechnology, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), 60170, Sri Lanka.

View Book :- https://stm.bookpi.org/CRAFS-V5/article/view/1138

 

Leave a Reply

Your email address will not be published. Required fields are marked *