Food Science and Technology Vol. 6(1), pp. 20 - 27
DOI: 10.13189/fst.2018.060103
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Authenticity Testing of Coconut Toddy Samples (Palm Wine) Using Sulfated Ash Content


Gowri Ramanah *, Samantha Wimalasena , Vajira Senadipathi , Eranthi Seniviratne , Kulali Suntharalingam
Government Analyst's Department, Sri Lanka

ABSTRACT

Coconut toddy (palm wine) is an effervescence beverage tapped from young inflorescence of coconut tree (Cocos nucifera). The sap contains various nutrients, and it undergoes natural fermentative changes when it is stored. Toddy is a traditional alcoholic drink in Sri Lanka. In Sri Lanka artificial fermented liquor is made out from the fermentation of sugar solution. There have been several complaints with respect to adulteration of toddy by artificial fermented liquor. Ash values are used to find out quality, authenticity and purity of substances and these values are important quantitative standards. Hence this study mainly focused on identifying authenticity of toddy using the sulfated ash content. Genuine toddy samples were collected from different areas and artificial fermented liquor samples were made in the laboratory using sugar solution (16%) and inoculum of genuine toddy samples. Different ratios of genuine toddy and artificial fermented liquor mixtures were prepared. Sulfated ash content of genuine toddy samples, artificial fermented liquor samples and different ratios of genuine and artificial fermented liquor were determined by using muffle furnace. Linear regression was obtained with sulfated ash content vs different ratios of genuine toddy samples. Sulfated ash content of genuine toddy varied from 0.44 to 0.54 gram/100ml.

KEYWORDS
Genuine Toddy, Artificial Toddy, Sulfated Ash, Fermentation

Cite this paper
Gowri Ramanah , Samantha Wimalasena , Vajira Senadipathi , Eranthi Seniviratne , Kulali Suntharalingam . "Authenticity Testing of Coconut Toddy Samples (Palm Wine) Using Sulfated Ash Content." Food Science and Technology 6.1 (2018) 20 - 27. doi: 10.13189/fst.2018.060103.