Productions and Functional Properties of Palm Sugars

Srikaeo, Khongsak; Sangkhiaw, Janya; Likittrakulwong, Wirot

doi:10.48048/wjst.2019.5323

Cited by 24 publications

(16 citation statements)

References 38 publications

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“…[10] believe it could be used as a natural sweetener. [11] also found that a blend of palm sugar and maize starch had a slower digestion rate and, as a result, a lower glycemic index value than refined cane sugar. This phenomenon suggests that palm sugar lowers the glycemic index of food goods.…”

Section: Introductionmentioning

confidence: 88%

Nutritional value and quality of yogurt with addition of palm sugar (Arenga Pinnata Merr)

Suharto

Kurnia

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Yogurt has a number of health-promoting properties. Lactobacillus bulgaricus and Streptococcus thermophillus strains of lactic acid-producing bacteria are commonly employed as yogurt cultures in combination with milk such as cream and skim milk. Palm sugar (Arenga Pinnata Merr) is a natural sweetener with a distinct flavor and scent. Palm sugar is promoted as a healthier alternative to sucrose since it contains minerals, vitamins, antioxidants, and has a low glycemic index. The goal of the study was to assess the protein, fat, and ash content of yogurt when palm sugar was added at various quantities. With four replications, the trial used a completely randomized design with five treatments of palm sugar added to yogurt: P1(0%), P2(3%), P3(5%), P4(7%), and P5(9%). The data was analyzed using a test analysis of variance with a 5% significance level, followed by Duncan testing, if a significant result was detected. As result, yogurt with palm sugar addition had a significantly affected (P<0.05) on protein content, but had no significant effect (P>0.05) on fat content and ash content. In conclusion, the best treatment for the addition of 7% palm sugar to yogurt was P4 with a protein content (5.44%), fat content (2.98%), and ash content (1.12%).

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Section: Introductionmentioning

confidence: 88%

Nutritional value and quality of yogurt with addition of palm sugar (Arenga Pinnata Merr)

Suharto

Kurnia

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…The cooking process will inhibit the fermentation of the sap so that it can maintain the sucrose levels in the sap. Srikaeo et al [34] reported that high temperatures in the sap could activate the invertase enzyme. The optimal activity of the invertase enzyme is in the temperature range of 25-60 o C [35] so that the invertase reaction in sucrose to reducing sugar can be reduced or inhibited.…”

Section: G Sucrose Levelsmentioning

confidence: 99%

Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia

Zulfia¹,

Ainuri²,

Khuriyati³

et al. 2022

International Journal on Advanced Science, Engineering and Information Technology

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The quality of coconut sugar produced from Indragiri Hilir Regency, Riau Province, is still fluctuating and has not compliant with SNI-01-3743 of 1995, which incorrect parameters in its production may cause incorrect parameters in its production. Optimizing of production parameters is needed to maintain the quality of coconut sugar. Coconut sugar quality indicators can be determined from the physical-chemical and organoleptic characteristics. Therefore, it is necessary to modify the parameters of coconut sugar production, aiming to obtain optimal production parameters to produce a standard production process and coconut sugar following consumer needs and SNI. The experimental design uses the Taguchi method, which consists of 4-factor variables: (1) the type of sap preservative, (2) defoaming agent, (3) the time of tapping, and (4) the cooking temperature of the sap. The multi-response loss function approach was used to select the best production process parameters based on the typical characteristics of qualities. The results showed that the optimal production parameters were obtained in a combination of mangosteen peel and lime as sap preservative, coconut milk as a defoaming agent, long-time tapping time of 8 hours (heating) +16 hours, and cooking temperature of 135 o C with a yield of 15.58%, part of water-insoluble in 0.07%, (ΔE) color 62.30, hardness 99.92 N, moisture content 6.87%, ash content 1.96%, sucrose content 77.77%, reducing sugar content 8.09% with organoleptic test values close to 4 ( like) and equal SNI.

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“…It contains inulin, a dietary fiber that promotes good digestion through regulation of gut bacteria. Nutritional properties distinguish Palmyra palm jaggery from crude cane sugar; the former shows antioxidant properties as well [2]. It contains 1.04% protein, 0.19% fat, 76.86% sucrose, 1.66% glucose, 3.15% total minerals, 0.861 % calcium, 0.052% phosphorus; also 11.01 mg iron per 100 g and 0.767 mg of copper per 100 g. Fresh sap is reported to contain vitamin B complexes [3].…”

Section: Introductionmentioning

confidence: 99%

Characterization and Mycotoxin Screening of Fungal Isolates from Palm Sugar

Monisha

Mariyanancyarputha

2022

International Journal of Advanced Health Science and Technology

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The global demand for alternative sugars is rising due to their lower glycemic index and other health benefits. However, improper manufacture, processing, transport, export, and/or marketing of regional sugar products increases the risk of microbial infection upon consumption. Fungal exposure and contamination of alternative sugars may occur as a result of enhanced hygroscopicity of certain sugar forms such as coconut and palm sugars, which strongly attract water molecules to their surface and thereby fungal spores, a property affected by adulteration practices, e.g. incorporation of cane sugar. The present study highlights risks of unregulated processing of palm sugar in the form of fungal contaminants and their toxigenic potential. Palm sugar was sampled for fungal isolates which were identified as Aspergillus flavus, A. niger, A. carbonarius, A. terreus, and A. fumigatus, followed by colony enumeration. Subsequent extraction of fungal extracts by thin layer chromatography resulted in detection of mycotoxins, including aflatoxins B1 and G1, citrinin, and ochratoxin. The findings confirmed that humid conditions may be optimal for the presence of toxigenic fungi in the palm sugar and production of toxic metabolites, indicating that more stringent regulation is required for palm sugar processing, as the toxins can lead to detrimental health consequences, including acute poisoning, nephropathy, and liver cancer.

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Productions and Functional Properties of Palm Sugars

Cited by 24 publications

References 38 publications

Nutritional value and quality of yogurt with addition of palm sugar (Arenga Pinnata Merr)

Nutritional value and quality of yogurt with addition of palm sugar (Arenga Pinnata Merr)

Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia

Characterization and Mycotoxin Screening of Fungal Isolates from Palm Sugar

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