Table 4 The chemical composition of fresh nipa palm sap after 24 h of storage
Parameters | Control* | Sample A* | Sample B* |
|---|---|---|---|
pH | 4.21 ± 0.01 | 5.48 ± 0.01 | 5.10 ± 0.01 |
Total sugar (g/L) | 172.8 ± 1.6 | 200.8 ± 1.2 | 201.3 ± 0.8 |
Sucrose (g/L) | 108.0 ± 0.03 | 149.0 ± 0.03 | 150.0 ± 0.03 |
Glucose (g/L) | 26.7 ± 1.8 | 19.7 ± 0.8 | 19.5 ± 1.0 |
Fructose (g/L) | 38.1 ± 1.0 | 32.1 ± 1.2 | 31.8 ± 0.5 |
Lactic Acid (g/L) | 1.10 ± 0.01 | 0.93 ± 0.01 | 0.97 ± 0.02 |
Acetic Acid (g/L) | 0.09 ± 0.02 | 0.05 ± 0.01 | 0.07 ± 0.01 |