Renewable Syrup Derived from Sap of Oil Palm Trunk as an Alternative Novel Feedstock for Confectionery Product (Toffee)
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RESEARCH ARTICLE
Renewable Syrup Derived from Sap of Oil Palm Trunk as an Alternative Novel Feedstock for Confectionery Product (Toffee) Syazana Sulaiman1 • Shima Jafarzadeh1
•
Fazilah Ariffin1
Received: 19 July 2018 / Accepted: 15 July 2020 Ó Society for Sugar Research & Promotion 2020
Abstract This study focussed on utilising oil palm trunk syrup, OPTS60 (produced from the sap of 60 days stored oil palm trunk) into toffee. The syrup was analysed for physical and chemical properties and compared to nipa syrup and commercial syrups, namely maple syrup and two types of glucose syrups (GS1 and GS2). These syrups were later used in toffee formulations. For OPTS60 syrup, the production yield was 11.9% with total soluble solid of 71 °Brix and moisture content of 24.88%. The colour was significantly darker than other syrups (L* = 0.12), and major sugar present was glucose, analysed using highperformance liquid chromatography. The resultant toffee from OPTS60 syrup, OPT60To, had low lightness value of 29.35 ± 1.00 (L*) that was similar to toffee produced from GS2 (29.06 ± 0.28) due to OPTS60 colour and sugar composition, and sensory analysis showed OPTS60To scored high for colour (5.93) and aroma (5.67). OPTS60To also received highest overall acceptance value with a score of 5 out of 7 as compared to other toffees. The similarities of OPTS60 to glucose syrup and its toffee’s sensorial properties show OPTS60 potential in confectionery product. Keywords Oil palm trunk sap Physico-chemical properties Toffee Commercial syrups alternative
& Fazilah Ariffin [email protected] 1
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
Introduction Use of renewable resources such as agricultural and agrobased industry waste as raw material can help reduce production cost, environment pollution and harmful effects on human and animal health. Oil palm plantations for the palm oil industry vastly contribute to generation of agricultural wastes such as oil palm trunk, oil palm frond and empty fruit bunch. Utilisation of these wastes such as the oil palm trunk in food industry can provide an alternative food source to the world which is produced using a renewable source (Sulaiman et al. 2020). Oil palm trunk is rich in sap that contains sugar, amino acids and organic acids (Yamada et al. 2010). This gives the oil palm trunk sap a potential to be produced as syrup for the use in confectionery product such as toffee. Syrup is an ingredient in confectionery that is used to impart taste, flavour, texture and colour (Phaichamnan et al. 2010; Hull 2010; Sulaiman et al. 2020). Since it is used to produce a food product, the properties of the syrup are important. Properties of the final food product are also important to be match by the syrup produced. Toffee is a confectionery product classified under sugar confectionery along with hard candy, fudge, fondants, jellies and pastilles (Minifie 1989). It is a non-crystalline sugar confectionery made from sugar with the additio
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