Renewable Syrup Derived from Sap of Oil Palm Trunk as an Alternative Novel Feedstock for Confectionery Product (Toffee)

摘要

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 degrees 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 high-performance 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.