Page 87 - BJS Vol 33 & 34

Studies on Date Palm Syrup Preparation Technique and its Storage 77

80 59.5 56.2 58.0
Sucrose%, RS%, Colour%pH 40 51.0
60

20

0 6.0 8.0 7.1 6.6
Before Preservation After Preservation Before Preservation After Preservation Before Preservation After Preservation Before Preservation After Preservation

Sucrose% RS% Colour pH
70% Brix
Date Palm Syrup

Figure 2 : Sucrose%, R.S.%, Colour and pH of Date Palm Syrup under 70% Brix

Sucrose%, RS%, Colour%pH 100 62.7 62.3 54.0 50.0 7.3 6.8
80
60
40
20
0
Before Preservation After Preservation Before 4.2 Preservation After 4.5 Preservation Before Preservation After Preservation Before Preservation After Preservation

Sucrose% RS% Colour pH
75% Brix
Date Palm Syrup

Figure 3 : Sucrose%, R.S.%, Colour and pH of Date Palm Syrup under 75% Brix