Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup

Kaur, Gurveer; Goswami, T.K.

doi:10.1007/s13197-020-04547-7

Cited by 5 publications

(4 citation statements)

References 6 publications

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“…In earlier studies, reported 1.13 g 100 ml −1 of protein and it was as maximum protein content in unfermented sap (Kaur and Goswami 2020). These proteins under frozen storage were affected due to the insolubilization and aggregation with ice crystals which decreased the total protein from control to end of the storage (Powrie 1984; Twomey et al .…”

Section: Discussionmentioning

confidence: 83%

Effect of frozen storage on the inhibition of microbial population, chemical and sensory characteristics of coconut neera

Sukumaran

Radhakrishnan

2021

J Appl Microbiol

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Aim In this study, the effect of frozen storage on the inhibition of microbial population in coconut neera for shelf life extension was analysed. Methods and Results The aliquots of fresh neera were frozen at −6 and −20°C. The microbial reduction and chemical qualities were analysed during storage days, and were compared with the control. The highest reduction in microbes was obtained at −20°C for lactic acid bacteria, yeast and total viable count. Moreover, the fluorescence cell staining and cell density analysis exhibited a decline at −20°C, however it showed higher at −6°C. At the end of 28 days, neera exhibited a pH of 5·37, total soluble solid of 14·0 °Brix and total acidity of 0·82 mg l−1 at −20°C. Besides, color, viscosity, total protein and ethanol showed a less difference with control and better sensory attribute up to 21 days at −20°C. Conclusions Frozen storage at −20°C resulted in a better inhibition of lactic acid bacteria, which preserves neera from the metabolic conversion. The physicochemical qualities of neera were preserved for a longer period when stored at −20°C than at atmospheric storage. Significance and Impact of the study Frozen storage reduced microbial population and preserves the chemical properties with acceptable sensory attributes and increases the shelf life of coconut neera, making it fit for consumption.

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Section: Discussionmentioning

confidence: 83%

Effect of frozen storage on the inhibition of microbial population, chemical and sensory characteristics of coconut neera

Sukumaran

Radhakrishnan

2021

J Appl Microbiol

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“… Boiling water requires fuel or electricity, which could be a cost and environmental consideration. Tap water [ 43 ] Tap water is easily accessible and convenient to use. In many areas, tap water is treated with chemicals to kill bacteria and other contaminants.…”

Section: Discussionmentioning

confidence: 99%

Determining key factors affecting coconut sap quality after harvesting

Wiboonsirikul,

Ongkunaruk,

Poonpan

2024

Heliyon

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“…The world’s PSS business is expected to reach a total of 1.7 billion dollars in 2027, and is currently 630 million dollars [ 70 ]. This increase might be due to its potential to be incorporated into food products as a substitute for sucrose [ 71 ]. This product is often employed in many traditional foods in Asia, where it plays an important role in the color–flavor development of different food products [ 57 , 58 , 59 ].…”

Section: Safety and Quality Conditions For Control Of Palm Sap Sugar ...mentioning

confidence: 99%

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Saraiva

Carrascosa

Ramos

et al. 2023

IJERPH

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Consumers often wish to substitute refined sugar with alternative sweeteners, such as coconut sugar, given growing interest in healthy eating and the public’s negative perception of excess sugar intake. Coconut sugar is a healthier, sweetener option than the majority of other sugars that are commercially available. Sap is collected from trees to be transported, stored, and evaporated during processing, which are labor- and resource-intensive operations. Consequently, the cost of production is higher than it is for cane sugar. Given its high nutritional value and low glycemic index, people are willing to pay higher prices for it. However, one barrier is ignorance of its health benefits. This review examines and deals in-depth with the most significant features of coconut sugar chemical analyses to focus on several analytical methodologies given the increasing demand for naturally derived sweeteners in the last 10 years. A deeper understanding of the quality control, safety, health effects, nutritional profile, and sustainability issues corresponding to coconut sugar is necessary to effectively implement them in the food industry.

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Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup

Cited by 5 publications

References 6 publications

Effect of frozen storage on the inhibition of microbial population, chemical and sensory characteristics of coconut neera

Effect of frozen storage on the inhibition of microbial population, chemical and sensory characteristics of coconut neera

Determining key factors affecting coconut sap quality after harvesting

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

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