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Palm Sap Sugar: A Review
Abstract
Palm sap sugar is a natural sweetener made from sap/nectar collected from the flowers of several species of palm tree. This sugar has been used as a traditional and an alternative sweetener in the South-east and South Asian regions. In these regions, the species of palm tree are found in abundance, with Indonesia and the Philippines being the largest palm sap sugar producers in the world. This sugar is widely used as sweetener for beverages and foods. It does not only provide the sweetness to the products, but also develop their colour, aroma, and taste. In this review, sugar production (composition, factors influencing the quality of sap/nectar), processing, composition, aroma profile, factors influencing the quality, health benefit and potency of palm sap sugar is discussed.
... It is processed into juices, syrup and crystallized sugar through pasteurization, sterilization, and evaporation. The sap's high sugar content, along with its unique flavor and aroma, makes it a valuable product (Saidi et al., 2021;Saputro et al., 2019). The composition of palm sap after harvest is a crucial factor in determining product quality (Hebbar et al., 2018). ...
... During harvest, palm sap was collected using several plastic cylinders, hung on the spadix inflorescences (Fig. 2). The quality and quantity of palm sap collected in each cylinder vary based on factors such as hygiene maintenance, preservatives used during harvesting, environmental conditions, tapping duration, palm variety, and soil fertility (Hebbar et al., 2018;Saputro et al., 2019;Sarkar et al., 2023;Sarma et al., 2022a). In Thailand and other tropical countries, farmers traditionally harvest palm sap by beating and tapping the inflorescence stalks, hanging cylinders on the stalks, and collecting sap for 10-12 h in the early morning and late afternoon. ...
... During sample collection, lower weather temperatures (18-25 • C) resulted in higher sap quantities for pHC and pHD. Other factors affecting pH include inflorescence damage, sap flow rate, tool cleanliness, use of preservatives, collection duration, and farmer hygiene (Saputro et al., 2019;Victor et al., 2023). The pH values of freshly tapped sap, measured at 30 • C within 25 min, have been reported to be nearly neutral, ranging from 6.8 to 7.4) (Valder & Nooralabettu, 2018). ...
... A produção de bebidas alcoólicas originadas de palmeiras também é comum nos países do sudeste asiático, como Malásia, Tailândia, Filipinas e Indonésia (Das;Tamang, 2023;Saputro;Van de Walle;Dewettinck, 2019). Na Indonésia, por exemplo, a bebida alcoólica conhecida como sopi ou arak, em malaio, é produzida a partir da seiva de diversas palmeiras, como tua-metan, tua-tali, akadiru e nuu, além de uvas e cana-de-açúcar (Salesman et al., 2018;Saputra et al., 2023;Sumartias;Supa, 2020). ...
... A produção de bebidas alcoólicas originadas de palmeiras também é comum nos países do sudeste asiático, como Malásia, Tailândia, Filipinas e Indonésia (Das;Tamang, 2023;Saputro;Van de Walle;Dewettinck, 2019). Na Indonésia, por exemplo, a bebida alcoólica conhecida como sopi ou arak, em malaio, é produzida a partir da seiva de diversas palmeiras, como tua-metan, tua-tali, akadiru e nuu, além de uvas e cana-de-açúcar (Salesman et al., 2018;Saputra et al., 2023;Sumartias;Supa, 2020). ...
... A produção de bebidas alcoólicas originadas de palmeiras também é comum nos países do sudeste asiático, como Malásia, Tailândia, Filipinas e Indonésia (Das;Tamang, 2023;Saputro;Van de Walle;Dewettinck, 2019). Na Indonésia, por exemplo, a bebida alcoólica conhecida como sopi ou arak, em malaio, é produzida a partir da seiva de diversas palmeiras, como tua-metan, tua-tali, akadiru e nuu, além de uvas e cana-de-açúcar (Salesman et al., 2018;Saputra et al., 2023;Sumartias;Supa, 2020). ...
O tua-sabu é uma aguardente tradicional de Timor-Leste, produzido a partir da seiva de palmeiras. Essa bebida possui uma longa história, que remonta a tempos antigos, e tem sido reconhecida e valorizada em eventos culturais, como cerimônias rituais e outras celebrações importantes. A produção do tua-sabu envolve a colheita da seiva, a fermentação natural, a destilação, a separação de frações e o engarrafamento. A bebida apresenta aspectos de cor, sabor e aroma diferenciados, sendo uma das bebidas tradicionais mais apreciadas pelos consumidores timorenses. Para a maior parte da comunidade agrícola de Timor-Leste, a produção do tua-sabu representa uma fonte de renda familiar e de provisões para as necessidades diárias. Todavia, é crucial aprimorar as técnicas e etapas de produção para garantir a qualidade dos produtos artesanais, considerando que ainda falta um controle de qualidade adequado para fins de consumo e para a inserção no mercado. A ausência de infraestrutura laboratorial e de normas técnicas específicas de controle pode comprometer a qualidade e a segurança dos produtos, o que acarreta riscos para a saúde dos consumidores. Esta revisão teórica é necessária pois o processo e as etapas de produção do tua-sabu em Timor-Leste ainda são pouco explorados e documentados, sendo um passo importante para a divulgação científica e o desenvolvimento dessa bebida típica, amplamente consumida pelos timorenses, mas ainda pouco conhecida internacionalmente.
... Nipa palm vinegar also kills pathogenic bacteria in foods [10]. Another useful product is nipa palm syrup (NPS), a nutrients-rich [11,12] natural sweetener with a low glycemic index (GI) [13,14]. NPVp and NPS can be produced from material harvested sustainably from the renewable nipa palm tree, contributing to sustainability in food production [15] and responsible consumption [16]. ...
... The amount of NPS and sucrose was higher in the products NGS-1 and NGS-2 compared to the products NGS-3 and NGS-4 (NGS1-4; Table 2), therefore, they were overly sweet, reducing their consumer acceptance (Fig. 2B). Use of NPS may have had some effect on product acceptability, because NPS imparted a darker color to the products and contributed an enhanced caramel flavor, a consequence of the Maillard reaction and characteristic caramelization that occurred in making of the nipa palm syrup from the sap (Fig. 1) [13]. Despite these factors, the panelists gave high overall acceptability scores to all NGS recipes, but the NGS-3 was the most well-liked. ...
... The calcium content was around 49-fold more than the higher value in the literature-reported range (0.3-0.6 mg calcium per 100 g [12]), the iron content was 80 % of the lower value in the literature reported range (0.15-0.23 mg iron per 100 g [12]), and the sodium content was around 2.5 % higher than the lower value in the literature reported range (340-474 mg sodium per 100 g [12]). NPS is a natural product and its composition can vary a lot depending on the palm cultivar, the production process, the soil conditions, the local climate, the season, as well as other possible factors [12,13]. ...
The objective of this research was to develop a nutritionally-enriched gummy jelly product incorporating nipa palm vinegar powder (NPVp; a nutrients-rich vinegar) and nipa palm syrup (NPS), a nutrients-rich sweetener with a low glycemic index. A gummy jelly product was developed based on sensory acceptance tests. The water activity and the moisture content of the final product were within the acceptable range for preservation under ambient conditions. The final product had a total phenolic content of 861 μg gallic acid equivalent (GAE) per g and an antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition) of 72.7 %. The final product had the following nutritional attributes (per 100 g dry mass): 319.7 kcal of energy, 8.8 g protein, 0.2 g fats, 70.6 g carbohydrates, 59.9 g total sugars, 0.7 g of total dietary fibers, 34.6 mg calcium, 0.3 mg iron, 168.0 mg sodium, and 774.7 mg vitamin C. The in vitro glycemic index of the product was 27.4. Based on their nutrients-content, NPVp and NPS were suitable for use in other functional food products.
... In general, 138 Cocos nucifera has relatively higher amino acid content as compared to other palm saps. 139 Phoenix dactylifera has relatively lesser amino acid content [6,11]. 140 Palm sap also has a wide range of vitamins and minerals. ...
... Phenolic compounds are also 152 produced by activity of some microorganisms. Presence of gallic acid, protocatechucic acid, 153 galangin, caffeic acid and p-coumaric acid has also been reported in palm sap [6,11]. ...
... The fermentation process consists of three stages, firstly lactic acid fermentation, followed by alcoholic fermentation, and finally acetic acid fermentation. Thus, the different levels of fermentation impact the quality profile of the sugar produced by the farmer [6]. ...
Palm sap sugar is a sweetener which is made from the sap or nectar collected from different varieties/species of palm trees. It has huge scope as an alternative sweetener in Indian market. It is a natural alternative to unhealthy cane sugar and is more beneficial for farmers as well. Some of its characteristic features are low GI value and its macro (Glucose: 0.49–86.90 g/100 ml, Fructose: 0.26–1.61, Sucrose: 5.30–27.00 g/100 ml) and micro (K: 65.28–1326.0, Na: 2.85–117.5, Mg: 0.54–31.00, Ca: 0.24–79.00 mg/100 ml) nutritional content. Palm sugar also has impact on colour, aroma and taste profile of the final product. The taste, sensory profile and nutritional attributes of palm sugar vary on the basis of its species, region of growth and climatic conditions. At present, traditional processing of palm sap leads to lower yield and higher expenses. There is huge potential in the field of development in processing techniques (Traditional processing, spray drying, membrane technology, and vacuum drying) to optimize the production of palm sugar. Palm sugar and other products from different parts of palm can be used to make a variety of other value-added products like toffees, chocolates, cola, toddy wine, candy, and palm vinegar etc. The purpose of this review paper is to summarise the composition of palm sap, distinctive qualities of the extracted sap, various production procedures, nutritional and physico-chemical properties of palm sugar, and the development of functional foods using palm sugar.
... Palm sugar, a popular natural alternative in Asian countries (Le, Lu, & Li, 2020), is the sap obtained from the flowers of different palm species, including palmyra palm (Borassus flabellifer), nipa palm (Nypa fruticans Wurmb) and sugar palm (Arenga pinnata) (Saputro, Van de Walle, & Dewettinck, 2019). Palm sugar has been used in various products, such as sweet soy sauce, beverages and desserts (Saputro et al., 2019). ...
... Palm sugar, a popular natural alternative in Asian countries (Le, Lu, & Li, 2020), is the sap obtained from the flowers of different palm species, including palmyra palm (Borassus flabellifer), nipa palm (Nypa fruticans Wurmb) and sugar palm (Arenga pinnata) (Saputro, Van de Walle, & Dewettinck, 2019). Palm sugar has been used in various products, such as sweet soy sauce, beverages and desserts (Saputro et al., 2019). Le et al. (2020) recently studied palmyra palm granulated sugar's physicochemical properties and chemical composition. ...
... In general, palm sap sugars present lower glycemic indexes (Saputro et al., 2019). According to Srikaeo, Sangkhiaw, and Likittrakulwong (2019), the predicted glycemic values for cane sugar (~91) are considerably higher than those registered for palm sugars (~70). ...
Food producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier lifestyle and higher nutritional values. This article discusses the evidence of natural sweeteners in the available commercial products. A comprehensive review of natural sweeteners is presented, which includes their resources, properties and extraction methods, as well as a discussion on several emerging technologies that offer improvements to the traditional extraction methods. Finally, the progress of natural sweeteners in the food industry is assessed, and the commercial food products containing these natural sweeteners are mentioned.
... Palm sugar is a natural sweetener made from sap or nectar collected from flowers of several species of palms which is mainly composed of sucrose and is used in various traditional food and beverages in Indonesia, the Philippines, Thailand, Malaysia, and India (Saputro et al. 2019). In soy sauce production, palm sugar improves the flavor characteristics of the soy sauce due to the typical palm volatile compounds, while in bakery products such as cookies, palm sugar influences their textural properties (Apriyantono et al. 1996;Suwansri et al. 2009). ...
... Palm sugar contains sucrose as the major saccharide, which is soluble in water. Palm sugar is produced from concentrated nectar, which before being molded into sugar, is very viscous (Saputro et al. 2019). Therefore, when it is diluted in water and then concentrated again through heating, the solution becomes viscous due to loss of water. ...
... Most newly detected compounds in sauce had a bready/ waxy/fatty flavor identity, and some compounds were native compounds in palm sugar such as nonanal, furfural, 5hydroxymethylfurfural, n-hexadecanoic acid (Payet et al. 2005;Ho et al. 2007), and acetic acid (Saputro et al. 2019). Therefore, the integration area of nonanal was much higher than that of protein hydrolysate, due to the use of palm sugar in the sauce formulation. ...
Sea grape (Caulerpa racemosa) is an edible green alga which contains a high amount of protein with a seafood flavor, which can be released via protein hydrolysis. Our present work was designed to determine the optimal concentration of palm sugar and carboxymethylcellulose (CMC) in sea grape protein hydrolysate sauce. The process optimization was performed to evaluate multiple parameters such as viscosity, color properties, and hedonic score. Five different levels of palm sugar and CMC were designed using a central composite design to yield sauce with a maximum hedonic score. We developed different mathematical models in this work, where viscosity, color properties (L*, a*, b*), and hedonic score were modeled using 2FI (two-factor interaction), quadratic, and linear models, respectively. The numerical optimization revealed that the predicted optimal solution was palm sugar and CMC concentration with generated viscosity, L*, a*, b*, and hedonic score of 0.893 poise, 23.296, 7.300, 19.565, and 3.522, respectively, and a desirability value of 0.839. GC-MS data associated with referred information represented that sea grape sauce had four compounds with a typical seafood flavor, namely, nonanal, hexanal, (E)-2-octenal, and octanoic acid; some native palm sugar flavors; and Maillard reaction products (MRP). Our study suggests that sauce is a potential value-added product from sea grape protein hydrolysate.
... Palm sugar is made from sap or nectar collected from the flowers of various types of palm, including coconut, aren, and lontar [5]. Palm sugar can be used as an alternative to cane sugar due to its popularity and high production in Southeast and South Asia, thus providing economic benefits [6]. Traditional markets have many palm sugar types, with prices varying based on the type. ...
... In (5) measures the accumulated correlation, which indicates the linear dependency of pixel intensities. In (6) calculates the accumulated energy to reflect the uniformity of pixel distribution, while (7) determines accumulated homogeneity, offering a measure of the distribution similarity across the image. The results for each feature are then detailed comprehensively in Table 2. GLCM features extracted the entire training image dataset of 300 images and 12 tested images. ...
In recent years, there has been an increasing demand for high-quality raw materials driven by consumers and the food industry. This study aims to build a model to predict the type of palm sugar using a hybrid method of hue-saturation-lightness (HSL), gray level co-occurrence matrix (GLCM), and K-nearest neighbor (KNN). The price of palm sugar is determined based on the type and ingredients used. However, due to the lack of public knowledge in distinguishing the types of palm sugar, there is the potential for price manipulation that can harm the community. The accuracy rate of 97.6% of the palm sugar type prediction results shows that the model that was built has worked very well. The results have practical implications, such as developing automated systems to classify palm species in specific industries to benefit economics and operational efficiency. Future research directions may explore the integration of advanced machine-learning techniques and real-time image processing for further improving classification performance and scalability in industrial applications.
... In the latter method, sugar crystals are formed by cooling the sugar syrup. Sugar is first dehydrated to remove any remaining moisture, then ground into a powder using a particular size range [12]. With enough heat and time, sucrose can be hydrolyzed into reducing sugar. ...
... When amino acids combine with the additional reducing sugar that's been created, a new scent is developed and the color deepens. Coconut sugar is a good source of minerals like phosphorus, potassium, calcium, magnesium, iron, etc. [12] Coconut sugar has about ten times as much zinc as brown sugar and is packed with potassium and phosphorus [13]. For a number of reasons, palm sap sugar can be used as an alternate sweetener. ...
Palms have been a source of food, drinks, oil, lumber, sugar, and the sap it produces. Palm sap is a refreshing, non-alcoholic beverage that has a plethora of health benefits. Some examples of palm-based beverages are Neera, toddy, tuba, wine, arak, and other traditional fermented drinks, along with concentrated syrups. Palm sap-based beverages are high in carbohydrates, vital amino acids, and vitamins and are consumed as energy drinks around the world. Antioxidants, which have been shown to have a good effect on human health, are also found naturally in palm-based beverages. Technological advancement, marketing, and a lack of research and training hinder the commercialization of nutritional by-products made from palm sap. The current review aims to focus on palm-based beverages, their health benefits, recent developments, and future perspectives.
... The work by Saputro [52] reveals the use of low-glycaemic-index (GI) sugar, such as (coconut sugar), to produce plain chocolate. They demonstrated that it was more nutritious as a sugar containing more anti-carcinogenic compounds, antioxidants, and minerals than commercial chocolates made with sugarcane sugar or sugar palm. ...
... Knowledge about the physico-chemical properties of this sugar should be known if a high-quality product is to be obtained. PSS' physico-chemical characteristics are affected by its raw materials (sap/nectar) and processing techniques [37,52,73]. Further, the form that sugars come in (syrup, coarse/powder, solid) also determines its properties. ...
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.
... Coconut sugar (Cocos nucifera) and palm sugar (Arenga pinnata Merr) are natural sweeteners made from sap/nectar, claimed to be healthier sweeteners than sucrose in the presence of minerals and vitamins, proteins, phenols, and low glycemic index. These two natural sweeteners will provide sweetness, enrich the taste, and improve the colour and aroma of the product (Apriyantono et al., 2002;Purnomo, 2007;Saputro et al., 2019). Palm and coconut sugar developed and supported the growth of probiotics (Akin et al., 2007;Pin Low et al., 2015) due to its inulin content which functions as a cryoprotective agent (Saxelby, 2014). ...
... The ash content of sucrose, palm sugar, and coconut sugar was used in this research at 0%, 2.60%, and 2.10%, respectively. Coconut and palm sugars contain sucrose, amino acids, vitamins, and minerals (Purnomo, 2007;Saputro et al., 2019). Ho et al. (2007) reported that 15 amino acids were found in palm sugar with asparagine, arginine and glutamine for the major content. ...
Dark chocolate is considered a nutritious food due to its high polyphenol and antioxidant activity. The improvement of chocolate functionality can be conducted by enriching it with probiotics. Replacement of sucrose in probiotics-enriched chocolate with palm or coconut sugar serves as a probiotic protective agent and increases its functional value. The addition of probiotics and sugar replacement will change the physical, chemical and microbiological properties of dark chocolate products. This research aimed to investigate the physical, chemical and microbiological characteristics of probiotic dark chocolate with sucrose replacement by coconut sugar and palm sugar. The viscosity, colour, melting profile and surface microstructure were investigated for physical properties of probiotic dark chocolate. Total phenolic content was measured by Folin-Ciocalteu method, and the antioxidant activity was quantified by the DPPH radical method. Total lactic acid bacteria were evaluated for microbiological properties of chocolates. As a reference, probiotics enriched dark chocolate with sucrose were also studied. The results showed that the viscosity of all the samples was significantly different, and chocolate sweetened with coconut sugar was the most viscous. Based on the DSC profile, chocolate sweetened with sucrose had a lower melting temperature than chocolate sweetened with coconut and palm sugar. The antioxidant activity of chocolate sweetened with palm sugar was significantly higher than that of chocolate sweetened with coconut sugar and reference. Probiotic dark chocolate sweetened with coconut sugar and palm sugar had significantly higher total polyphenols than reference. Sugar replacement did not significantly influence the calorie value, but palm sugar was proven in reducing the calorie of the probiotic dark chocolate. Dark chocolate provided suitable protection in fulfilled adequate viability for being claimed as a probiotic food, i.e., 6.88, 6.94, 7.16 log CFU/g respectively. Microscopy visualization showed that sugar agglomeration happened in both probiotic dark chocolates sweetened with coconut sugar and palm sugar. In general, the replacement of sucrose with palm and coconut sugar slightly increases the total phenolic content and antioxidant activity of probiotics-enriched dark chocolate.
... Palm sugar is another alternative sweetener that is commonly used in Thai desserts due to its unique flavour and aroma, with a low glycemic index of 35. Furthermore, palm sugar exhibits better nutritional qualities and antioxidant properties than refined cane sugars [14][15][16]. ...
... Therefore, the use of palm sugar powder may compensate for the hardness caused by maltitol. The water retention ability of fructose and glucose from palm sugar power may promote the retention of water and preserve the product's moisture [14,26,40]. Hence, waffles made with this formulation contain more moisture, which is a softening agent, resulting in waffles made with palm sugar having a lower hardness. ...
Gluten-free products have been developed due to increasing consumer demand. The improvement of the sensory quality and nutritional value of these products may support functional food development and provide health benefits. The purpose of this study was to develop a gluten-free waffle formulation with Riceberry rice flour by replacing the sucrose with maltitol and palm sugar powder. Evaluations of the sensory acceptability of these products and the blood glucose levels of healthy volunteers after consuming Riceberry and wheat flour waffles were carried out. The glycemic responses of the volunteers to the Riceberry and wheat flour waffles at 0, 15, 30, 45, 60, 90, 120, 150, and 180 min were monitored. In addition, the glycemic index of the products was calculated. The finding revealed that replacing sugar with 50% (w/w of total sugar) palm sugar powder and 50% maltitol was the most acceptable formulation that received the highest acceptability scores in terms of overall acceptability and texture. The blood glucose levels of both Riceberry waffle and wheat flour were not significantly different. The glycemic index of Riceberry waffle and wheat flour waffle were 94.73 ± 7.60 and 91.96 ± 6.93, respectively. Therefore, Riceberry waffle could be used as an alternative gluten-free product for celiac patients, but not for diabetic patients.
... The brown sugarcane process begins with heating the sap until it is caramelized to a certain tier, which is later called "sugar gel." Afterward, the sugar gel was placed in a bamboo container or other molds and then set aside until solidification (Saputro et al., 2019). A previous study revealed that the glycemic index of brown coconut sap sugar is 35. ...
Brown sugarcane is widely known as an additional sweetener in cuisines and beverages. Brown sugarcane has higher contents of carbohydrates, fats, and proteins than brown coconut or palm sap sugar. Athletes usually consume such food before, during, and after a match to restore nutrients. It also benefits as reserves during endurance sports because carbohydrate content can be used to supply energy during the long duration of competition. Simple carbohydrates in brown sugar cane are known to be able to increase blood glucose gradually. This condition provides good benefits for athletes, because the energy source reserves can be stored longer and fatigue can be delayed. Diverse sports food products, such as sports drinks, gels, or bars, could be developed from brown sugarcane. Additional materials are adjusted to the sport of developed food and beverage. Notwithstanding, studies regarding the product development and metabolic effect of brown sugarcane supplementary are needed, particularly during exercise.
... Palm sugar is a natural sweetener derived from the sap of various palm species, holding significant cultural, economic, and nutritional value in Southeast Asia [1]. Among the major producers, Indonesia and Malaysia are particularly notable for their diverse production practices and use of different palm species such as palm (Arenga pinnata), nipa (Nypa fruticans), coconut (Cocos nucifera), and siwalan (Borassus flabellifer) [2,3]. The distinctive plant origins, traditional processing methods, and climatic conditions in these ...
The volatile profiles of palm sugar, a traditional sweetener used in Southeast Asia, vary according to its geographic and botanical origin. This study investigated the volatile organic components (VOCs) of Indonesian and Malaysian palm sugars derived from Arenga pinnata, Nypa fruticans, and Cocos nucifera using solid-phase microextraction-GC-MS and MS-e-nose analyses. A total of 42 compounds were detected, including 12 Maillard reaction products, 10 esters, 8 alcohols, 5 ketones, 3 carboxylic acids, 3 phenols, and 1 aldehyde. The Indonesian palm (West Java) and nipa (Central Java) sugars contained VOCs of 39.45 and 38.49 µg/100 g palm sugar, respectively, whereas the Balinese palm and Malaysian coconut sugars contained significantly lower volatiles (18.56 and 11.41 µg/100 g, respectively). Hierarchical clustering and principal component analysis (PCA) revealed diverse composition profiles, with palm-derived sugars rich in pyrazines, nipa sugars dominated by carboxylic acids, and coconut sugars characterized by alcohols such as [R,R]-2,3-butanediol. PCA of the MS-e-nose analysis confirmed these variations, with PAR scaling enhancing their differentiation and providing valuable loading plots, including ion masses m/z 43 and 45 (hydrocarbons or carboxylic acids), m/z 60 (acetic acid), and m/z 108 (dimethyl-pyrazines). These findings highlight the influence of geography and plant origin on palm sugar VOCs, which may affect their sensory attributes.
... This sugar is often used as a sweetener in drinks and foods. This not only gives the product a sweet taste but also develops color, aroma, and taste (Saputro, Van de Walle, & Dewettinck, 2019). Palm sugar has better nutritional value than processed cane sugar (Srikaeo, Sangkhiaw, & Likittrakulwong, 2019). ...
This research aims to develop a palm sugar business model through the engineering of palm sugar molds. The study was conducted using qualitative research methods, based on social phenomena and issues occurring in the development of the palm sugar business. The result of this research is a design for a modern palm sugar molding unit based on a stainless-steel machine, which will serve as a role model for palm sugar business actors to ensure that the production process is carried out more safely and hygienically (efficiently), as well as more quickly (effectively). The practical implication of this research is that the development of a stainless steel-based palm sugar molding unit can significantly enhance cleanliness and safety standards in the palm sugar production process. By adopting this modern design, palm sugar business operators can produce sugar more efficiently and effectively, reducing production time and improving the quality of the final product. Additionally, with a more standardized and hygienic process, businesses can meet higher health standards, open new market opportunities, and increase consumer trust. The implementation of this molding machine can also encourage overall improvements in production practices and enable larger-scale production without compromising quality.
... Farmers use A. pinnata sap to make fresh juice (Azhar et al., 2019) or process it into various forms of palm sugar, including palm sugar syrup, moulded palm sugar, and crystalline (powdered/coarse) palm sugar (Saputro et al., 2019). Palm sugar is the primary product derived from the sap, and its production is widespread across Indonesian islands. ...
... Natural sugar has recently gained popularity as a substitute for sweeteners due to its natural and unprocessed nature, as well as its rich flavor and pleasant fragrance. These natural sugars are derived from various tropical plants and palm species, such as coconut palms [10] . It is commonly used to sweeten drinks and pastries. ...
... Palm sugar: The sap of many palm species, including the sugar palm (Arenga pinnata), the nipa palm (Nypa fruticans Wurmb), and the palmyra palm (Borassus flabellifer), is used to make palm sugar, a common natural substitute in Asian nations (Lee et al., 2018). Palm sugar has been utilized in a variety of items, including drinks, desserts, and sweet soy sauce (Saputro et al., 2019). Lee et al. (2018) recently investigated the physicochemical characteristics and chemical content of palmyra palm granulated sugar. ...
... This research emphasizes the importance of local knowledge in maintaining the sustainability of natural resources used in the production of palm sugar. Saputro et al.. (2019) reviewed in more depth the composition of sap and the factors that influence the quality of palm sugar. This study highlights that a controlled fermentation process and optimal heating temperatures are key to maintaining the taste quality and nutritional content of palm sugar. ...
This study aims to analyze and develop a business strategy of the lumindai palm sugar industry in Sawahlunto City, Indonesia by combining BMC and SWOT approaches. To identify the industry, a BMC mapping is initially performed. The results from the BMC serve as inputs for categorizing business development elements. These elements are then divided into four SWOT categories: Strengths, Weaknesses, Opportunities, and Threats. Each factor within these categories is evaluated and assigned a value, followed by an analysis using IFE and EFE. The IFE analysis yields a score of 3.045, indicating strong internal capital for industry development. Conversely, the EFE score of 2.636 suggests that the industry's external conditions are moderate. The IFE and EFE results then serve as a basis for formulating relevant strategies using the IE matrix. According to the IE matrix, the industry falls into cell IV, placing it in the Grow and Build position. This position is used to develop detailed strategic specifications in the SWOT matrix, which provides actionable insights for industry growth.
... As fraudes e adulterações podem representar uma ameaça à segurança dos alimentos, pois alteram o desempenho nutricional dos produtos 25 e além disso, determinadas adulterações podem promover danos à saúde do consumidor. As amostras de açúcar de coco do presente estudo, da categoria de açúcares e produtos para adoçar, contendo elementos histológicos de cana-de-açúcar, são um exemplo de adulteração com possibilidade de promoção de danos à saúde, pois se trata de um produto natural, extraído da seiva de inflorescências de palmeiras, com alegações nutricionais de apresentar menor índice glicêmico em relação ao açúcar de cana 28,29 , e por esse motivo vem sendo indicado para pessoas diabéticas. Pauli-Yamada et al 9 detectaram nesse produto, além da cana-de-açúcar, amidos compatíveis com os de trigo, o que pode ser considerada uma adulteração ainda mais importante, uma vez que o trigo é um cereal que contém glúten em sua composição, e essa proteína é prejudicial à saúde de pessoas com doença celíaca. ...
A microscopia alimentar atua no controle da qualidade e identidade dos alimentos utilizando recursos microscópicos para a identificação de elementos histológicos vegetais e de matérias estranhas. O objetivo do estudo foi apresentar as principais contribuições da análise microscópica de isolamento e identificação de elementos histológicos vegetais na vigilância dos alimentos analisados no Instituto Adolfo Lutz Central (IAL), de 2016 a 2020. Os dados das análises realizadas no período do estudo foram tabulados para categorização e avaliação dos resultados. Foram analisadas 4.189 amostras de alimentos e água, sendo 1.096 para pesquisa e identificação de elementos histológicos vegetais, com maior demanda para as análises de controle. As categorias de alimentos mais analisadas foram as misturas para o preparo de alimentos e alimentos prontos para consumo; café, cevada, chá, erva-mate e produtos solúveis; e os suplementos alimentares. Dentre as amostras analisadas, 5% não estavam de acordo com a rotulagem, principalmente devido à adição de ingrediente, com destaque para os açúcares e produtos para adoçar; as especiarias, temperos, molhos; e os suplementos alimentares. Por meio da análise microscópica foram verificadas adulterações em diversas categorias de produtos, demonstrando a sua contribuição às ações de vigilância na prevenção de fraudes e na segurança dos alimentos.
... Tuak has continued its historical journey from ancient times in areas less influenced by Islam in Indonesia. In Islamic contexts, the sweet sap of palm trees is primarily transformed into palm sugar, serving as an essential source of sucrose [5,29]. Tuak production is renowned in the North Sumatran and Bali regions of Indonesia. ...
Palm wine ( tuak ) is a traditional drink recognized worldwide as the traditional drink of Africa, Southeast Asia, and Central America. The history of alcoholic beverages in Indonesia is from the prehistoric era and is recorded in Borobudur, the largest Buddha temple in Indonesia, built in the eighth century. Although Indonesian society has experienced many social and cultural changes, the tradition of tuak production for daily drinks and ceremonies is strong and widespread and has been introduced as a tourism commodity in regions of Indonesia, especially in Bali. However, there are significant challenges in improving this traditional drink's quality and economic value. In this review, we conducted a desktop study and field survey to learn how tuak is part of Indonesian fermented beverage history, especially in Bali, linked to daily life in most traditional communities and supported by local regulators for the existence of this traditional heritage in society and economy. The nutritional composition of tuak comprises monosaccharides such as glucose and fructose, disaccharides including sucrose and maltose, organic acids, and bioactive compounds encompassing saponins, phenols, terpenoids, alkaloids, and flavonoids. Additionally, tuak contains minerals, alcohols, and essential aromatic compounds. The microorganisms engaged in the fermentation process predominantly comprise ambient air microbes and plant-associated microbes, with a significant prevalence of Saccharomyces cerevisiae , Saccharomyces chevalieri , and Zymomonas mobilis . Additionally, Candida tropicalis yeast is present in the microbial consortium involved in the fermentation. This understanding will provide comprehensive information from a socio-economic perspective to preserve production, celebrate culture and to further develop the value of traditional beverages.
... Palm sugar originally contains mainly sucrose and amino acids (glutamine and asparagine) that play a role in the Maillard reaction and yield the brownish color in palm sugar after the heating process (Hebbar et al., 2018;Saputro et al., 2019). However, contaminated palm sap may not undergo much of a Maillard reaction when heated because the sucrose has already been consumed by the contaminating microbes which impact the quality of palm sugar in term of texture and color. ...
Background: Baduy is an Indonesian native tribe which still holds ancestral heritage, including food processing. Palm sugar is considered as an authentic local sweetener that is produced naturally by the Baduy individually and is frequently used as a souvenir for tourists. However, the data describing the safety of palm sugar in terms of microbial and heavy metal content have not been widely reported. This study aimed to analyze palm sugar’s safety on the basis of microbial and heavy metal content. Method: Palm sugars were obtained from 5 of 25 sugar makers in Kanekes village, Baduy using a purposive random sampling in April 2021. The analysis of Total Plate Count, Total Yeast and Mold Count, coliform, and heavy metal were conducted and their results were compared to the requirements of the International Commission for Uniform Methods of Sugar Analysis. Bacterial identification was conducted microscopically and molecularly using a conventional Polymerase Chain Reaction. The collected data were analyzed with the descriptive method. Results: The results demonstrated that the bacterial count of Baduy palm sugar was less than 30 Colony Forming Unit (CFU)/g; no yeast and mold were observed; negative results for the coliform test; and detected heavy metals were under the limitation of the International Commission for Uniform Methods of Sugar Analysis standards except for copper. The two found bacteria are non-pathogenic, namely Bacillus megaterium and Kocuria koreensis. Conclusion: The results of the research showed that Baduy palm sugar is safe in terms of microbiological and heavy metals. This research is expected to consist of useful information to the public based on the safety and quality of Baduy palm sugar, and consequently it can attract the attention of Indonesian tourists and even foreign tourists to visit Baduy.
... One agroindustry that is challenging to integrate inventory control and demand forecasting is coconut sugar. The demand for coconut sugar in the future will increase because it has health benefits with a lower glycemic index value than Palm Sap Sugar with a coconut sugar glycemic index value (35)(36)(37)(38)(39)(40)(41)(42) [18]. Indragiri Hilir Regency, Riau Province, Indonesia, produces most coconut sugar by developing micro, small, and medium-sized enterprises (MSMEs). ...
Inventory control is critical because the inability to overcome inventory problems causes unpreparedness to meet consumer demand. MSMEs Bekawan Agro Coconut Sugar, independently around 35% -70%, cannot meet consumers' demand for coconut sugar, so an inventory control model is needed. Inventory control models must integrate with demand forecasting as an inventory control input. This study aims to integrate the demand forecasting model with the inventory control model. The method used for demand forecasting is ARIMA. The inventory control model uses a modified EOQ hybrid method because coconut sugar products have a shelf life; they also use coconut sap as raw material, which must be processed to prevent fermentation. The research results show that demand forecasting for one year ahead is a total of 10,310.82 Kilograms with an economic lot size of 120 Kilograms and a reorder point when the inventory position is 30 Kilograms. Daily production of 30 kilograms requires 210 litres of coconut sap/per day. The amount of sap needed requires 105 coconut trees / per day. Arrival time of coconut sugar at the storage warehouse every five days. The resulting model can be a solution for sustainable MSMEs.
... As fraudes e adulterações podem representar uma ameaça à segurança dos alimentos, pois alteram o desempenho nutricional dos produtos 25 e além disso, determinadas adulterações podem promover danos à saúde do consumidor. As amostras de açúcar de coco do presente estudo, da categoria de açúcares e produtos para adoçar, contendo elementos histológicos de cana-de-açúcar, são um exemplo de adulteração com possibilidade de promoção de danos à saúde, pois se trata de um produto natural, extraído da seiva de inflorescências de palmeiras, com alegações nutricionais de apresentar menor índice glicêmico em relação ao açúcar de cana 28,29 , e por esse motivo vem sendo indicado para pessoas diabéticas. Pauli-Yamada et al 9 detectaram nesse produto, além da cana-de-açúcar, amidos compatíveis com os de trigo, o que pode ser considerada uma adulteração ainda mais importante, uma vez que o trigo é um cereal que contém glúten em sua composição, e essa proteína é prejudicial à saúde de pessoas com doença celíaca. ...
A microscopia alimentar atua no controle da qualidade e identidade dos alimentos utilizando recursos microscópicos para a identificação de elementos histológicos vegetais e de matérias estranhas. O objetivo do estudo foi apresentar as principais contribuições da análise microscópica de isolamento e identificação de elementos histológicos vegetais na vigilância dos alimentos analisados no Instituto Adolfo Lutz Central (IAL), de 2016 a 2020. Os dados das análises realizadas no período do estudo foram tabulados para categorização e avaliação dos resultados. Foram analisadas 4.189 amostras de alimentos e água, sendo 1.096 para pesquisa e identificação de elementos histológicos vegetais, com maior demanda para as análises de controle. As categorias de alimentos mais analisadas foram as misturas para o preparo de alimentos e alimentos prontos para consumo; café, cevada, chá, erva-mate e produtos solúveis; e os suplementos alimentares. Dentre as amostras analisadas, 5% não estavam de acordo com a rotulagem, principalmente devido à adição de ingrediente, com destaque para os açúcares e produtos para adoçar; as especiarias, temperos, molhos; e os suplementos alimentares. Por meio da análise microscópica foram verificadas adulterações em diversas categorias de produtos, demonstrando a sua contribuição às ações de vigilância na prevenção de fraudes e na segurança dos alimentos.
... Os componentes nutritivos da seiva da inflorescência do coqueiro a tornam altamente suscetível à fermentação natural espontânea ainda durante a colheita, principalmente sob a luz do sol, resultando em alterações físicas e microbiológicas do produto. As condições de coleta e armazenamento da seiva podem favorecer essas contaminações e promover variações no perfil de qualidade dos produtos 1,13 . ...
O açúcar de coco vem se tornando popular no Brasil e no mundo devido às alegações nutricionais deser um adoçante natural e mais saudável em relação a outros açúcares. Sua produção ocorre de formaartesanal a partir da extração da seiva do floema da inflorescência da palmeira. Este trabalho teve porobjetivo analisar microscopicamente a identidade e a presença de matérias estranhas em amostras deaçúcar de coco, bem como verificar sua conformidade em relação às legislações sanitárias brasileiras.Foram analisadas 13 amostras comerciais de açúcar de coco da cidade de São Paulo quanto aosensaios de pesquisa e identificação de elementos histológicos e pesquisa de matérias estranhas. Aidentificação de elementos histológicos vegetais revelou a presença de amidos morfologicamentesemelhantes ao padrão de Triticum sp. (trigo), Manihot sp. (mandioca) e Oryza sativa (arroz), alémde amidos alterados. Também foram encontrados elementos histológicos vegetais compatíveis compadrão de Saccharum officinarum (cana-de-açúcar) e de Cocos nucifera (coco). Todas as amostrasanalisadas continham matérias estranhas com predomínio de fragmentos de insetos em 100%delas. Os resultados do estudo indicam falhas nas Boas Práticas de produção do açúcar de coco e anecessidade da adequação deste produto em relação às normas vigentes.
... Palm sugar, known as jaggery in India, and brown sugar in Indonesia and Thailand, were mainly used as a sweetener for beverages and foods. However, it is also utilized to improve various traditional foods' color, aroma, and taste [6]. ...
... Cabai mengandung bahan yang bermanfaat bagi kesehatan (Sanati, Razavi, & Hosseinzadeh, 2018;Saleh, Omer, & Teweldemedhin, 2018). Demikian juga gula jawa juga memiliki manfaat bagi tubuh (Saputro, Van de Walle, & Dewettinck, 2019). ...
The COVID-19 pandemic has had a broad impact on the economic sector, including the people of Koripan, Poncosari, Srandakan. Facing these conditions, the community took the initiative to try to produce and sell snack products made from bitter melon vegetables. The high yield of bitter gourd and the low selling price of bitter gourd have the potential to generate sufficient income for the community. This potential can be further increased by improving product quality, packaging, and marketing. In addition, the opportunity for these products needs to be maintained by registering the product with the authorities and minimizing the chances of product imitation. To fulfill these potentials, the service team collaborates with the community producing the bitter gourd snack products as partners to carry out several activities. Servants and partners improve the quality of snack products by adding product variants that can also increase the nutritional levels or benefits of these snacks for consumer nutrition. Servants together with partners improve the quality of product packaging designs so that they are more adequate to be sold at favorable prices. The servant registers the innovations carried out, namely the improvement of the product design to the authorized institution to prevent product imitations in the future. Based on interviews with partners, it is known that partners feel the benefits of the program, namely adding product flavor variants, improving packaging quality, and protecting their products. In addition, there was an increase in orders for partner products after the implementation of the service program. Before the service, an average of 15 packs were sold per month. But after the service there was an increase to 113 packs.
... The coconut sugar business has an excellent opportunity to improve the regional economy [4], [5]. Coconut sugar is a multi-functional product that is a direct final product for consumption and is widely used as a raw material for other products [6], [7]. quality requirements of coconut sugar except for the quality of water content. ...
... Monosaccharides are also found in honey and give the physical and nutritional impacts of nectar [100]. Monosaccharides are small numbers of disaccharides (galactose, sucrose, beta-trehalose, alpha, laminaribiose, and gentiobiose), trisaccharides (maltotriose, melezitose, panose, 1-ketose, erlose, isomaltose glucose, theanderose, isomaltotriose, isopanose, maltopentaose, and centose), and oligosaccharides which are available in honey [101]. Trial research showed more records supporting its use in injury mending in light of its bioactivities including antibacterial, antiviral, calming, and cancer prevention agent exercises. ...
Natural products and traditional ethnomedicines are of great effect in therapeutics. Such types of medicine have been practiced in certain areas of the world to treat different health conditions. This pilot investigation aims to review the cumulative health effect of addendums used in betel quid such as areca nut, lime, and tobacco-associated betel quid chewing and without tobacco-associated chewing. This review shows that betel leaf extract and its essential oil could inhibit growth of microbes and damage different gram-positive and gram-negative bacteria as well as various fungus species. Some studies concluded that the combination of Piper leaves essential oil with antibiotics have potential effect on oral microorganisms. Long-term consumption of betel quid with tobacco is known to cause cancer, chromosomal aberrations, and pharynx tumors. However, consumption of betel leaf without tobacco has health benefits because of ethnomedicinal properties. Its essential is oil utilized as raw material for perfumes and mouth fresheners manufacturing. Scientific researches on this plant revealed that it possesses many beneficial activities to be used for developing novel drugs. However, compounds of betel leaves have beneficial natural antioxidant. Chewing and intake of leaves have effect on moving parts of salivary gland which is the main step of digestion. Its components also act as heartbeat regulators in relaxing the blood vessels to reduce hypertension. So this review discussed the natural compounds of betel leaves which is used as traditional medicine to further develop drug discovery.
... These sweeteners have health benefits because they provide a sweet taste with low/without calories or "glycemic effects" (Meyer-Gerspach et al., 2016). Besides, review the replacement of sucrose with Non-centrifugal Sugars (NCS), a technical name of the unrefined sugar cane juice (Jafffe, 2012), and palm sap sugar (Saputro et al., 2019b), which is claimed to have a health benefit have also been published. The presence of "impurities," especially minerals and antioxidants, is responsible for this claim. ...
Cocoa research is an extensive study, and more understandings regarding cocoa and its derivative products’ taste have been reported in the last 20 years. The focus of taste development in cocoa starts from the plant cultivars, farming, post-harvesting, fermentation, drying, roasting, blending, alkalization, and conching. The processes transform mucilaginous cocoa beans rich in sugar, fat, alkaloids, polyphenols, and minerals into a popular taste of chocolate. This article aims to provide a comprehensive overview of the origins, post-harvest processing, quality control, and flavor development of cocoa beans. Major cocoa flavor markers are theobromine, caffeine, catechin, epicatechin, and proanthocyanidins. However, cocoa flavor notes are built upon intricate combinations of amino acids, alcohols, phenols, volatile acids, esters, aldehydes, ketones, lactones, terpenoids, minerals, glycated and polymeric substances.KeywordsCocoa flavor markersFlavor developmentPost-harvest processingQuality control
... These sweeteners have health benefits because they provide a sweet taste with low/without calories or "glycemic effects" (Meyer-Gerspach et al., 2016). Besides, review the replacement of sucrose with Non-centrifugal Sugars (NCS), a technical name of the unrefined sugar cane juice (Jafffe, 2012), and palm sap sugar (Saputro et al., 2019b), which is claimed to have a health benefit have also been published. The presence of "impurities," especially minerals and antioxidants, is responsible for this claim. ...
Top trends in the food industry are mainly related with improvement of functionality of the products. Food manufacturers and researchers mainly focus on this subject and it is aimed to produce the functional products with quality characteristics similar to conventional ones. In the present chapter, the ways to improve functional characteristics of the chocolate products were reviewed. Calorie reduction in chocolates with using sugar and cocoa butter alternatives and its effect on chocolate quality was mentioned. In addition, the influence of processes applied for cocoa and chocolate productions on polyphenol composition and antioxidant activity was also addressed. Studies related with dietary fiber usage as a prebiotics and their effects on chocolate quality and probiotic chocolates and bioaccessibility of probiotics were also summarized in the chapter. It can be highlighted that functional characteristics of the chocolate or derived products can be improved by enrichment and adjusting production process parameters. Chocolate is a good functional compound carrier since it is lovely consumed by people of all age throughout the world.KeywordsChocolateCocoaFunctional foodSugar-freePolyphenolsProbiotics
... The value-added products are developed from the sap or nectar of palms is used as traditional and alternative sweetener in drinks and food products in India, Indonesia, Philippines and Thailand, especially in Malaysia only coconut sap is used for the value addition. Indonesia and Philippines are the countries with highest production of palm sugar worldwide, prepared from caramelization of the sap (Saputro et al., 2019). Besides imparting sweetness, the flavour, texture and colour of a food product is also influenced by the addition of palm sugar (Jose et al., 2018). ...
Background
Palms are being around human habitation for more than five thousand years. These trees are distributed globally between 25° N and 25° S of the equator and utilized for many household purposes. Every single inch of the tree is utilized without being wasted that serves as the foundation of the arcadian economy and hence known as the “trees of life”.
Scope and approach
This review addresses the types of palm trees on which the sap collection is practiced and methods used to collect the sap are also elucidated. Additionally, the value added products made from the sap, processing techniques and the economics involved in sustenance of marginal farmers and the health benefits of consuming the sugary sap are also covered in this review.
Key findings and conclusion
The data available on palm sap utility are region specific and scattered in the vast ocean of literature. A more in-depth understanding of the chemical constituents, microflora and economics would help to identify suitable preservation method of the palm sap. The sap harvested from the palm trees is rich in sugars, essential amino acids and vitamins, that being so it is consumed as an energy drink by the rural and sub-urban population. In urban area the major hurdles to promote this industry at a larger scale is the general notion of considering the sap as an alcoholic drink, the limitations in marketability due to lack of preservation techniques and lack of awareness among people.
... These sweeteners have health benefits because they provide a sweet taste with low/without calories or "glycemic effects" (Meyer-Gerspach et al., 2016). Besides, review the replacement of sucrose with Non-centrifugal Sugars (NCS), a technical name of the unrefined sugar cane juice (Jafffe, 2012), and palm sap sugar (Saputro et al., 2019b), which is claimed to have a health benefit have also been published. The presence of "impurities," especially minerals and antioxidants, is responsible for this claim. ...
Top trends in the food industry are mainly related with improvement of
functionality of the products. Food manufacturers and researchers mainly focus
on this subject and it is aimed to produce the functional products with quality
characteristics similar to conventional ones. In the present chapter, the ways
to improve functional characteristics of the chocolate products were reviewed.
Calorie reduction in chocolates with using sugar and cocoa butter alternatives
and its effect on chocolate quality was mentioned. In addition, the influence
of processes applied for cocoa and chocolate productions on polyphenol
composition and antioxidant activity was also addressed. Studies related with
dietary fiber usage as a prebiotics and their effects on chocolate quality and
probiotic chocolates and bioaccessibility of probiotics were also summarized in
the chapter. It can be highlighted that functional characteristics of the chocolate
or derived products can be improved by enrichment and adjusting production
process parameters. Chocolate is a good functional compound carrier since it
is lovely consumed by people of all age throughout the world.
... This sugar is consumed as traditional and alternative sweetener for foods and beverages. It does not only add sweetness to the products, but also produces color, aroma, and taste (Saputro et al., 2019). The demand for palm sugar is increasing since people prefer natural ingredients. ...
The demand for palm sugar is increasing since people prefer natural ingredients. Natural and organic food ingredients have the reputation of being healthier and safer than synthetic ingredients. This study will discuss one particular ingredient namely palm sugar which is known as a natural sweetener. Developed countries have started to import palm sugar as a natural sweetener from developing countries. The production of palm sugar in developing countries has an important benefit in the craftsman household economy. However, current production of palm sugar does not meet the increasing demand, which is caused mainly by the lack of farmers, palm sugar craftsmen’s inadequate knowledge of palm sugar production, and poor incorporation of technology both in the cultivation of palm tree and the production process of palm sugar. This literature review study aims to understand the continuity of palm sugar production within the following framework which consists of four steps: (1) identifying current situation, (2) identifying the problems, (3) presenting the resolution, (4) proposing programs and strategies. Based on this framework a few programs and strategies are generated to maintain the continuity of palm sugar production, they are: (1) Palm trees domestication, (2) research and development center for Indonesian palm sugar, and (3) ensuring a good collaboration among the stake holders involved.
... During heating in an open pan using high temperatures and for a long time will involve caramelization and Maillard reactions. This reaction requires reducing sugars and precursor amino acids (Saputro et al. 2019). The high-temperature treatment causes the phenolic and antioxidant compounds in the sap to decrease and causes the resulting sugar to taste a bit bitter. ...
Lontar is a plant that distributed in tropical areas and has beneficial values for the people in Tuamese Village, Biboki Anleu District, North Central Timor Regency. However, the information about the ethnobotany of lontar is not documented. This research aimed to determine the utilization of lontar in Tuamese Village. Data were collected using semi-structured interview techniques and field observation. The ethnobotany data were analyzed to calculate cultural significance index value. The results showed that the people in Tuamese Village who generally work as lontar farmers use stem, leaves, flowers, and fruit as building and fence materials, handicraft materials, food and drink ingredients, and firewood. Product from sap flower, namely liquid sugar, slab sugar, and traditional fermented drink (sopi) are the leading trade commodity. The utilization of lontar in Tuamese Village is grouped into seven forms of utilization with index of cultural significance 151 and classified very high. The classification means that lontar greatly affects people's lives in Tuamese Village and its use has become cultured. People's dependence on lontar is very high so the conservation effort needs to make the existence of lontar is maintained.
Keywords: index cultural significance, lontar, Tuamese
... Palmyra palm syrup is a popular product in Asian countries. Palmyra palm syrup not only provides sweetness to products but also improves food color, aroma, and taste [7]. Total sugars content of palmyra palm syrup is 77.81 g/100 g, with sucrose, fructose, and glucose at 65.26, 6.64, and 5.91 g/100 g, respectively [8]. ...
Simple Summary
Syrup, a concentrated solution of sugar, is widely used as a sweetener for beverages, foods, and medicines. Palmyra palm syrup is a popular product in Asian countries. Palmyra palm syrup not only provides sweetness to products but also improves food color, aroma, and taste. Palm syrup processing is simple: heating to evaporate water until the total soluble solid reaches 70° Bx. Traditional palmyra palm syrup processing is quick, simple, and low cost and does not require a machine. The disadvantages of palmyra palm syrup are its sensory properties such as dark color, lack of transparency, and it garners less interest than other syrups. Improving the quality of palmyra palm syrup requires increasing the syrup concentration under vacuum condition or using a membrane filter, or both. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.
Abstract
Palmyra palm syrup, produced from Borassus flabellifer flowers’ sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochemical characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and ultrafiltration processes. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). The radical scavenging activity of 2,2-diphenyl-1-1 picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) in palmyra palm syrup with thermal process was higher than with ultrafiltration. This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.
... Coconut and sugar palm sap are available continuously around beekeeping locations, especially in North Duman village, West Lombok, Indonesia. These saps contain some nutrients that required by honeybee such as sugars, vitamins, secondary metabolites, amino acids, volatile acids, minerals, and vitamins (Ho et al 2007(Ho et al , 2008Borse et al 2007;Xia et al 2011;Pontoh and Smits 2015;Saputro et al 2019;Haryanti et al 2020;Hebbar et al 2020). Based on the chemical composition, these saps (coconut and sugar palm) have a potential for honeybee A. cerana feed, especially when the rain season is limited or lacking feed. ...
The availability of both nectar and pollen sources as the honeybee feed is required to improve the health and development of colonies. Honeybee beekeeping is usually a scarcity of both nectar and pollen sources especially in the rain season that impacts on decreased productivity. The present study aimed to enhance honey and bee bread cell number from Indonesian honeybee Apis cerana by feeding modification. Thirty colonies of honeybee A. cerana from the traditional hive (Glodok hive) moved to box hive were divided into 6 groups treatments were A1B0 (sugar palm sap without sugar palm pollen); A2B0 (coconut sap without sugar palm pollen); A3B0 (50% sugar palm sap + 50% coconut sap without sugar palm pollen); A1B1 (sugar palm sap + sugar palm pollen); A2B1 (coconut sap + sugar palm pollen); and A3B1 (50% coconut sap + 50% sugar palm sap + sugar palm pollen). The results showed that 5 days after moving from Glodok hive to the box hive was the best time to open the queen cage was characterized by the high in foragers entrance hive, new combs length, and low absconding level of A. cerana. In addition, the feeding modification using sugar palm sap, coconut sap, sugar palm pollen, and their combination significantly affected the sap amount that can be collected by foragers, honey and bee bread cells number of A. cerana (p<0.01). The combination of coconut sap with sugar palm pollen was higher in sap can be taken by foragers, honey and bee bread cells than the other treatments.
... Jaggery is a non-filtered sugar that is produced from concentrated sugarcane juice and sap (the juice obtained from the flowers of various palm trees) of the coconut palm, date palm and sago palm [4,63]. Jaggery contains a large amount of sugar. ...
Agro-industrial wastes and lignocellulosic biomass represents plentiful renewable carbon-based resources in the environment. An increasing interest has been shown by the researchers to utilize agri-food processing wastes and lignocellulosic biomass for production of value-added substances and biochemicals. Glucans are known as a biopolymeric chemical which is derived from D-glucose with valuable medical applications. Glucans could be extracted from different organisms including plants, fungi, bacteria and algae. In this context, agricultural and food processing wastes as well as lignocellulosic biomass have been known as low-cost feedstocks for production of glucan polymers. Hence, in this review, firstly an overview of the current glucan-derived sources including plant and microbial sources is given. Subsequently, a comprehensive review of various wastes obtained from the agri-food processing industry and plant biomass used in the production of glucan-based biopolymers is presented with providing the comparison of different sources used for the production of glucan polymer. Finally, the production of glucan polymer from agri-food processing wastes is evaluated in aspect of biorefinery.
Graphic Abstract
... Palm sugars are natural sugars obtained from the sap or nectar of the flowers of several species of palms: sugar palm (Arenga pinnata), palmyra palm (Borassus flabellifer), nipa palm (Nypa fruticans), and coconut palm (Cocos nucifera) [2]. The demand of coconut in the world has increased 500% in the last 10 years, making producers to have problems to keep pace [3]. ...
Financial gain is a main driver for committing food fraud and replacement of ingredients with cheaper alternatives is an easy way to do it. Coconut sugar is becoming popular as an alternative to beetroot or cane sugar due to its high mineral content and lower glycaemic index. As its market price is about twice as high as that of conventional sugar, coconut sugar may become target to fraudulent manipulation. The present work explores the feasibility of using energy-dispersive X-ray fluorescence as a screening tool to verify its authenticity. Mass fractions of P, Cl, S, K, Ca, Fe, Cu, Br, Rb, and Sr determined in eleven coconut, ten cane, and one beetroot sugar samples, purchased in Belgian, Spanish, Polish, and Italian supermarkets were used for discriminating the different sugars. On average, the mass fractions of all the mentioned elements were higher in coconut than in cane and beetroot sugars. Multivariate analysis of the elemental fingerprint by Soft Independent Modelling of Class Analogies was used for authentication purposes. Models constructed were characterised by zero false positives; three coconut sugars (27%) could not be classified as such, neither as cane sugars.
Liquid palm sugar is produced from Arenga longipes . Liquid palm sugar is easily oxidized than contaminated by fungi and bacteria. This study aims to measure the effectiveness of powdered cinnamon in inhibiting bacterial growth and its potential as a preservative for liquid palm sugar. Making liquid area sugar is done by boiling 5 liters of tapping sap for 4 hours at 100 °C until liquid palm sugar thickens. During the boiling of the sap, cinnamon powder was added with various concentrations, namely 0%, 2%, 4%, 6%, 8%, and 10% (w/w). The results showed that the addition of cinnamon powder had no significant effect on water content, pH value and ash content. However, the addition of cinnamon powder had a very significant effect on the parameters of the water insoluble solid, and the antibacterial activity of Escherichia coli and Staphylococcus aureus . The most effective and economical results on the parameters of the anti-bacterial activity test were the addition of 2% cinnamon powder. Based on the results of this study it can be concluded that the addition of cinnamon powder can inhibit the growth of bacterial and has a longer storage period than without cinnamon powder treatment.
The availability of fossil fuels is decreasing along with increasing environmental temperatures due to their use. Therefore, there is a need for other alternatives to overcome this problem, such as the use of bioethanol as an environmentally friendly renewable energy. This research was aimed to identify the potency of sugar palm (Arenga pinnata Merr) sap as a feedstock for bioethanol production. Two major aspects of the identification focus were the feedstock availability and the bioethanol production process. The feedstock identification was conducted by surveying the industry of sugar palm and collecting data of the volume of sugar palm sap. Then, the production process of bioethanol as final product was conducted in four stages. They are characterization of samples, pasteurization, fermentation, and distillation. The results show that sap samples collected from the farmers have pH = 3.1-3.2, density 0.96 gr/mL, and carbohydrate content 1.51%, respectively. Sugar palm sap was fermented with 0.03 m/v fermentation agent of yeast within 72 hours. After the fermentation process, the sugar palm sap contains 1.51% carbohydrates, 74% alcohol, and 63.96% ethanol. Furthermore, the distillation temperature of 78-80oC resulted in a 7.44% v/v ratio of extract amount from the total volume of the distillation results. The bioethanol quantity can be increased by considering the process, especially during the fermentation.
Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources. Chocolate was formulated with coconut/palm sugar as sweetener at various fat levels (32%, 34%, and 36%). Aside from this, Konjac glucomannan and Xanthan gum-based hydrogel with a concentration of 3%, 5%, and 7% was added. Characterization of chocolate quality parameters with the addition of konjac glucomannan-based hydrogel (CKG) and xanthan gum-based hydrogel (CXG) was carried out. Moisture content, melting point, hardness, particle size and brown color analyses were carried out at intervals of 1, 5, 9 days of maturation (crystal growth period). The results showed that the addition of hydrogel influenced the melting point and hardness. As the period of crystal growth (maturation) increased, the melting point and hardness of the chocolate also increased. Keywords: Heat Resistant Chocolate, Hydrogel, Konjac Glucomannan, Palm Sugar, Xanthan Gum
Cold cocoa (chocolate) drink is highly in demand in tropical countries, especially in the cocoa-producing regions. Due to a relatively high fat content and a strong structure of cocoa powder particle, the solubility of cocoa powder in a relatively low temperature of water is low. A method that can create easily dissolved powder in relatively low temperature of water is highly desired by cocoa beverage producers. The objective of this study was to investigate the performance of a laboratory-scale steam jet agglomerator that was used to produce instanised cocoa drink powder with a higher solubility. In this study, two experimental variables, namely drying duration and stabiliser/sweetener addition, were used. Three drying durations, namely 4, 6 and 8 h, were applied. Cocoa powder (60%) was mixed with maltodextrin (40%). For other samples, cocoa powder (55%) was mixed with a sweetener (45%). Sucrose, coconut sugar and mixture of sucrose and coconut sugar was used as sweeteners. The results showed that the solubility of the cocoa powder mixed with coconut sugar was the highest. All samples exhibited good flowability and cohesiveness. The fineness modulus of the agglomerated samples was higher than that of the raw ingredients. The colour of the cocoa drink powders formulated with maltodextrin had propensity to be the brightest. In addition, samples with maltodextrin exhibited significantly low moisture content. The results presented that steam jet agglomerator has potential to improve the most important quality parameters of the cocoa drink powder.
Arenga pinnata sugar as one of the palm sugar is an alternative sweetener appreciated because it contains additional nutritional properties with phytochemicals. The sugar is processed from fresh A. pinnata sap which spoils easily following harvest as it is very easy to ferment, so preservatives are often added during the sap collection period. This practice results in the changed characteristics of A. pinnata sap which are reported are generally measured from sap that has been collected over many hours and to which preservatives may have been added. Therefore, this study was conducted to determine the fresh characteristics of A. pinnata sap, namely pH and colour with samples of A. pinnata sap which were collected and measured over a short time span and without using preservatives. The results indicated that fresh palm sap was alkaline with a pH of about 8 and decreased during the time of observation. Colour measurement showed the L*, a*, and C* values decreased, while the a* and ΔE* increased with time of observation. The hue angle implied the colour of the very fresh A. pinnata sap can be compared to the colour of drinking water. Correlation analysis performed showed a strong relationship between pH and colour, especially for pH-L* (r = 0.81) and pH-a* (r = − 0.85). Changes in the pH value for 12 h observed from this study revealed that without the use of preservatives the palm sap was still fresh and could be processed into crystal A. pinnata sugar crystals.
The purpose of this research was to improve the color quality of syrup production from nipa sap by optimized heating process. The treatment of heating at 100 °C until the sap concentrated to 48 ºBrix, followed by reducing temperature to 80 °C until the sap reached 68 ºBrix, was a preferred method to syrup production. The browning intensity of syrup was 2.08 and the HMF (5-hydroxymethyl-2-furfural) was 16.28 mg/kg. It was noticed that nipa syrup contained high sugar and small amount of salt (2.38%, db) due to area-based growth. Panelists accepted the syrup product by giving a 9-point hedonic scale of 6.81, 6.80, 7.01, 6.67 and 6.91 for color, odor, viscosity, taste, and overall liking, respectively. After storage for 12 weeks, the pH and acidity were not significantly changed. The viscosity decreased, including L* and b* except a*. Total microbial count as well as yeast and mold were less than 10 CFU/g, and the MPN of Escherichia coli was identified less than 3/g.
Chocolate is one of food products made from cocoa beans ( Theobroma cacao L). The ingredients of chocolate in general are cocoa butter, sugar, and cocoa powder/cocoa mass. However, in this study, cocoa butter substitute (CBS) instead of cocoa butter was used to increase the value of melting point. In addition, stevia and inulin were used to reduce the calorie of chocolate and red velvet was added as flavoring agent. The purpose of this study was to examine the physical properties of red velvet chocolate sweetened with stevia and inulin. The proportion of stevia used were 15%, 30%, and 45%. The physical properties measured were water content, particle size, color (L*, a*, b*), hardness, and melting point. The result showed that the proportion of stevia significantly affected the characteristics of red velvet compound chocolate. The highest proportion of stevia produced chocolate with the lowest moisture content. Chocolate sample had moisture content in the range of 0.93-1.5%. Particle size was inversely proportional to the water content, ranging from 75.01 to 86.64 µm. Color of chocolates was affected by color of the ingredients. The hardness and melting point of red velvet chocolates were influenced by the proportion of stevia.
Cold cocoa beverage is one of the derivative products of cacao. It has sweet taste and refreshing sensation which is popular in tropical countries. Sweetener is added mainly to reduce the bitterness of the cocoa powder. Normally, before adding ice cube, hot water is used to dissolve cocoa drink powder. Nevertheless, this method is not efficient. Therefore, a method that can produce cocoa drink powder which can be easily dissolved is required. This study aimed to investigate the impact of palm sugar: sucrose (P:S) proportion and drying duration on the characteristics of cocoa drink powder made using continuous-type steam jet agglomerator. The result showed that the solubility, bulk and tapped density increased as the proportion of palm sugar and drying duration increased. However, the lightness tended to be comparable and moisture content after drying process decreased as the proportion of palm sugar increased.
The aim of this research was to detect adulteration in palm sugar by coconut sugar using FT-NIR spectroscopy with two chemometric methods namely partial least squares regression (PLSR) and principal component analysis (PCA). The absorbance spectra were taken using the FT-NIRFlex-500 Solid. Several spectral pre-processing methods used were the 1 st Savitzky-Golay Derivative, Normalization, Standard Normal Variate (SNV), Multiplicative Scatter Correction (MSC), and Baseline. Coconut sugar as adulterant with various concentration ranging from 0 to 100% were added to the palm sugar. A total of 77 spectra of pure and adulterated palm sugar samples were divided into two groups in which 51 samples used for developing calibration model and 26 samples used for developing prediction model. The spectral obtained were pre-processed and analyzed using The Unscrambler X version 10.4. The best transformation of PLSR was MSC with coefficient of determination (Rc 2) of 0.93 and the root mean square error (RMSE) of 0.07 for calibration. By using prediction data sets, the model resulted in coefficient of determination of prediction (Rp 2) of 0.91 and a root mean square error of prediction (RMSEP) of 0.09. Based on this result, FT-NIR spectroscopy combined with chemometrics is a promising method in food authentication.
Palm sap sugar is a natural sweetener used as a sucrose replacement due to its potential for creating food products with distinctive characteristics. The physicochemical properties of several coarse palm sugars were investigated. In this study, coarse coconut sugars (CCS1, CCS2) and coarse palm sugars (CPS1, CPS2, and CPS3) of Indonesian origin from different producers were investigated. Coarse pure sucrose was used as the reference sample. The results showed that moisture content of palm sap sugars was higher than that of sucrose. While crude protein, reducing sugars and ash were only present in the palm sap sugars. Maillard reaction and caramelization which occur during sugar production were responsible for the dark color of palm sap sugars. Due to the presence of moisture, crude protein, reducing sugars, and ash as impurities, the melting and glass transition temperature of palm sap sugars were lower than those of sucrose. Moreover, particle densities and particle sizes of palm sap sugars were lower and less uniform, respectively, when compared to those of sucrose. The presence of relatively high moisture and reducing sugars as hygroscopic material may be responsible for the presence of “wet” layers sticking to the surface of palm sap sugar crystals, visualized using scanning electron microscopy. The variation on the physicochemical properties of palm sap sugars can be attributed to the raw materials and processing methods used by the sugar producers.
Sugar profile, antioxidant properties, DNA damages, and in vitro predicted glycaemic index (pGI) of palm sugars (syrup and powder) were investigated in comparison with refined cane sugar. It was found that palm sugars exhibited better nutritional qualities than refined cane sugars. Palm sugars in both syrup and powder forms showed similar results, except in some properties. They contained a high content of fructose and glucose. They also exhibited better antioxidant properties, as evidenced by the high content of phenolic compounds and flavonoids. This contributed to their great antioxidant activities when assessed by DPPH radical scavenging activity and FRAP assay. The addition of palm sugar extracts to the reaction mixture effectively protected against DNA damage. For pGI, the mixture of corn starch and palm sugars showed slow digestion rate and, consequently, lower pGI values than those of refined cane sugars. Nutritional and functional properties of palm sugars were thought to be influenced by their retained phytonutrients, as they were processed under mild conditions.
Sugar profile, antioxidant properties, DNA damages, and in vitro predicted glycaemic index (pGI) of palm sugars (syrup and powder) were investigated in comparison with refined cane sugar. It was found that palm sugars exhibited better nutritional qualities than refined cane sugars. Palm sugars in both syrup and powder forms showed similar results, except in some properties. They contained a high content of fructose and glucose. They also exhibited better antioxidant properties, as evidenced by the high content of phenolic compounds and flavonoids. This contributed to their great antioxidant activities when assessed by DPPH radical scavenging activity and FRAP assay. The addition of palm sugar extracts to the reaction mixture effectively protected against DNA damage. For pGI, the mixture of corn starch and palm sugars showed slow digestion rate and, consequently, lower pGI values than those of refined cane sugars. Nutritional and functional properties of palm sugars were thought to be influenced by their retained phytonutrients, as they were processed under mild conditions.
Palm sap sugar is a natural alternative sweetener that can be made from the sap/nectar of several species of palm tree flowers. In this work, a thorough investigation about the impact of chemical composition and physical properties of palm sugar on the formation of aroma and appearance of dark chocolate was carried out. Five sucrose–palm sugar blends with different palm sugar (PS) proportion, namely PS0, PS25, PS50, PS75, and PS100, were used as sweetener. The results showed that a higher concentration of some alkyl pyrazines, alkyl furans, alkyl alcohols, 2-acetylpyrrole, and acetic acid observed in the palm sugar-sweetened dark chocolate could be attributed to the aroma profile of palm sugar. In addition, there were some aroma volatiles which were only observed in palm sugar-sweetened dark chocolate, such as 2-furoic acid, 3-hydroxy-2-butanone, 1-hydroxy-2-propanone, 2,3-dihydro-5-dihydroxy-6-methyl-4H-pyran-4-one, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP). The higher the proportion of palm sugar, the higher the concentration of these volatiles. Aside from this, the presence of more amorphous sugar was probably responsible for a higher concentration of aroma volatiles in chocolates containing palm sugar. Regarding the chocolate appearance, the effect of particle size in determining the colour was less pronounced than the effect of particle density and possible sugar network formation in the chocolate. The latter factor, might affect the surface roughness, resulting in different colour parameters. It seemed that the Maillard reaction during chocolate processing, which may influence the aroma profile and darkness of chocolate, occurred in much lesser extent that in the palm sugar production.
Palm sugar, a natural alternative sweetener which can be made from the nectar of several species of palm tree flowers, recently gains more interest. Due to its physicochemical characteristics, utilisation of palm sugar as chocolate sweetener results in different quality attributes of chocolate. In this work, a thorough investigation about the influence of palm sugar on the rheological, microstructural and textural characteristics of chocolate was carried out through partial replacement of sucrose as chocolate sweetener. Accordingly, five sucrose–palm sugar blends with different palm sugar (PS) proportion, namely PS0, PS25, PS50, PS75, and PS100 were used as chocolate sweetener. The results showed that the Casson yield value of chocolate containing palm sugar was lower than the Casson yield value of chocolate sweetened with pure sucrose which could be attributed to the presence of agglomerates in the chocolate suspension. However, palm sugar-sweetened chocolate exhibited a higher Casson viscosity and thixotropy which could be mainly attributed to the presence of glucose and fructose and the relatively high moisture content. These factors also influenced the hardness of the chocolate to some extent. A lower melting temperature and enthalpy value of the sugar phase in chocolate were observed by DSC, whereas visualisation using SEM, polarised and normal light microscopy indicated increased agglomeration due to the presence of moisture, amorphous sugar and chemical “impurities”. Rheological behaviour of molten chocolate, hardness and polarised–normalised light microscopy were evaluated at a constant temperature of 40, 20, and 50 °C, respectively, while the melting profile was measured from 20 to 200 °C at a rate of 5 °C/min.
Palm sugar is highly produced and patronised in the south-eastern part of Asia, e.g. Indonesia which is also the world’s third largest cocoa producer. Recently, interest in palm sugar sweetened chocolate and better approaches for production methods that can be easily applied in developing countries are rising. This work investigated the influence of palm sugar on the quality attributes of dark chocolate in terms of fineness, rheological behaviour and aroma profile compared to that of sucrose. Furthermore, a small-scale processing approach using the combination of Stephan mixer and ball mill compared to the conventional method was investigated. The results showed that palm sugar sweetened chocolate exhibited a higher viscosity, a higher particle volume fraction and a higher degree of particle agglomeration due to its relatively high moisture and presence of glucose and fructose. Furthermore, chocolates sweetened with palm sugar displayed a distinctive aroma profile with the abundant presence of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and pyrazine-based compounds. Applying the alternative processing method leaded to the production of chocolate with rather high degree of agglomeration and viscosity as compared to chocolate produced by means of conventional processing. Moreover, the alternative processing method resulted in the presence of myrcene, β-trans-ocimene and isoamyl acetate which were not observed in the conventionally produced chocolates. The alternative processing method, however, seems to have potential for small-scale production of dark chocolate sweetened with palm sugar.
Consumer demand for healthier alternative sweeteners and attempts to replace the most common sweetener used in chocolate, namely sucrose, continue to increase in recent times. One sucrose alternative that has not been fully explored in chocolate is palm sap-based sugar. This work investigated the impact of sucrose replacement by coconut sugar (CCS1 and CCS2) and palm sugar (CPS1, CPS2 and CPS3) on the quality attributes of dark chocolate, more particularly colour, hardness, flow behaviour and aroma profile. The results showed that chocolates formulated with palm sap-based sugar were lighter in colour and harder than the reference chocolate made with sucrose, which could be attributed to a lower particle density and a higher moisture of palm sap-based sugar than that of sucrose. Analysis of the major volatile compounds recorded the presence of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) and high concentration of pyrazine-based compounds in the palm sap-based sugar-sweetened chocolates. The former compound (DDMP) was, however, absent in the sucrose-sweetened dark chocolate. The physicochemical properties of the sugars also had a significant effect on the rheological behaviour of the final chocolates with chocolates formulated with coconut sugar recording the highest Casson viscosity. With regard to fat melting, chocolates sweetened with palm sap-based sugar and sucrose exhibited similar melting range temperature. Palm sap-based sugar nevertheless seems to have great potential for dark chocolate applications with additional health benefits.
The aim of this work was to study the effect of spray drying conditions on quality of coconut sugar powder and their characteristics. Effects of inlet air temperature (120°C, 150°C and 180°C) and maltodextrin concentrations (DE 9-12) at 10%, 20% and 30% (w/v) on physical properties of spray dried coconut sugar powder were investigated. Buchi mini spray dryer, model B-290, was used in this work. Feed rate, air flow and aspirator rate was controlled at 4.5-7.5 ml/min, 357 l/hr and 32 m3/h, respectively. An inlet air temperature of 180°C caused a significant decrease in the moisture content, water activity, bulk density and solubility of the spray dried product. The increased inlet air temperature made the product more flowability or wettability. In addition, increasing of maltodextrin concentrations resulted in increased bulk density (0.43-0.73 g/ml) and flowability (36°-56°), while the solubility (39-103 sec) and wettability (21-55 sec) decreased. However, there were no significant changes in the moisture content (1.92%-3.03%) and water activity (0.20-0.33) of the coconut sugar powder at all the maltodextrin concentrations.
Wheat flours mixed with four types of sweeteners; sugarcane, palm sugar, coconut sugar and sorbitol were evaluated for their in vitro starch digestibility, estimated glycemic index (GI) and physicochemical properties. It was found that sorbitol which is a sugar alcohol gave the best starch digestibility results providing the lowest estimated GI values. Palm and coconut sugars provided better starch digestion rate and lower estimated GI values than those of sugarcane, indicating their nutritional quality over the sugarcane. All the studied sweeteners influenced the physicochemical properties of wheat flour and sweetener mixtures as examined by the DSC, RVA and texture analyzer. The addition of sweeteners increased gelatinization temperatures, decreased viscosities and altered the gel textures. The studied sweeteners were used as an ingredient to produce the breads. The appearances of the products were similar but physicochemical properties and estimated GI values were varied according to the sweeteners used. The use of palm and coconut sugars in breads provided lower GI values than those of sugarcane.
Sensory attributes of four different palm sugars were related to gas chromatography/ mass spectrometry (GC/MS) analysis using partial least squares regression (PLS). The sweet caramel and burnt-like sensory attributes were strongly associated with 2-furfural and 2-furan methanol volatile compounds. The sensory scores for roasty and nutty were also associated with the GC/MS ratings for roasty and nutty-like aroma by its highest scores obtained from 2-ethyl-5-methyl pyrazine, 2,5-dimethyl pyrazine and 2,3-dimethyl pyrazine volatile compounds along the PC1 dimension. PLS analysis did not show correlation for the character impact compound furaneol, 2-ethyl-3,5-dimethyl pyrazine (EDMP) and 2,3-diethyl-5-methyl pyrazine (DEMP), which are perceived to be responsible for the sweet caramel-like and roasty/nutty attributes of palm sugars, respectively. This lack of relationship could partially be explained by covariance among the sensory ratings for the samples.
Coconut inflorescence sap (CIS) is sweet, oyster-white and translucent and was reported to be highly nutritive and a good digestive agent. The chemical composition changes including total sugar, reducing sugar, ethanol, total acidity, volatile acid, amino acid, vitamin C and total phenolic contents of post-harvest coconut inflorescence sap (PCIS) were investigated during a 12-day natural fermentation, and the variety and content of phenolic compounds of fresh coconut inflorescence sap (FCIS) and natural fermented coconut inflorescence sap (NCIS) were also studied by an high performance liquid chromatography (HPLC) system. Total acid, volatile acid and total phenolic contents increased during natural fermentation, while total sugar contents decreased during natural fermentation. The amino acid content declined steadily after harvesting until 3 days, but then remained almost constant. Vitamin C content decreased on day 1, slowly rose to 20.7 mg/L on day 3, and then decreased obviously. Five kinds of phenolic compounds were detected by HPLC. These compounds all increased in NCIS compared with FCIS; both NCIS and FCIS also contained other kinds of phenolic compounds. INTROTUCTION Coconut palm (Cocos nucifera L.) is an important member of the monocotyledons. This tree mainly grows in tropical coastal areas. Every part of the tree is useful in one way or another (Borse et al., 2007). Therefore, coconut palm is an important economic crop of the local places. In China, more than 90% coconut palms grow in Hainan Province and have long been the symbol and the characteristic tourism product of the region. Fresh coconut inflorescence sap (FCIS), obtained by tapping the unopened spadix of coconut palm, is sweet, oyster-white and translucent (Gupta et al., 1980) and was reported to be highly nutritive and also function as a good digestive agent (Devdas et al., 1969). FCIS is usually consumed as a juice by local people in Southeast Asia
The palm syrup is from naturally grown palm trees. Owing to its unique odor and taste, the syrup has high potential to be a new sweetener which is natural and chemical-free. Thus, this research was to develop the crystallized sugar formulation and processes. Besides palm syrup, brown sugar was added in the production steps. Mixture ratios of syrup and brown sugar were varied to get the final solution concentration prior to crystallization occurred. The crystallization temperature was controlled throughout the experiment. The result showed that 83±1 °Brix of 60% syrup and 40% brown sugar mix achieved high yield of 3-4 mm crystal size. As crystallization period increased, the CIE color values (L*, a* and b*) increased which indicated the brighter color of mixture solution. Focus group result showed a favor of natural brown color and taste of the crystals despite its slow dissolving in the beverage. The sweetness was perceived even with a small amount of crystals was added. Since it is natural and chemical free, the crystallized sugar produced by this process had good color, unique taste and a possibility to be a new form of natural sweetener in the market.
Maillard reaction products have been considered to have antioxidant capacities due to the reductones com-pound formations which contribute to antioxidant activity. Besides caramelisation, Maillard reaction takes place during the production of palm sugar. This paper reports the antioxidative activity of palm sugar-like flavourings and the commer-cial palm sugar (CPS) which was obtained from Pahang by using different types of methods. Formulation of palm sugar-like flavourings which had been optimised was obtained from the previous studies. Palm sugar-like flavourings (PSLFs) were prepared from sucrose and selected amino acids (Asparagine, Glutamine, Arginine and Lysine) at various ratios with buffer solutions (pH 7.86), heated at 143°C for 116 minutes. The results revealed that the PSLF (C) showed a significant difference (p<0.05) in reducing power, thiobarbituric acid (TBA) test, and radical scavenging activity (DPPH) compared to other formulations of PSLF and commercial palm sugar.
Maillard reaction products have been considered to have antioxidant capacities due to the reductones compound formations which contribute to antioxidant activity. Besides caramelisation, Maillard reaction takes place during the production of palm sugar. This paper reports the antioxidative activity of palm sugar-like flavourings and the commercial palm sugar (CPS) which was obtained from Pahang by using different types of methods. Formulation of palm sugar-like flavourings which had been optimised was obtained from the previous studies. Palm sugar-like flavourings (PSLFs) were prepared from sucrose and selected amino acids (Asparagine, Glutamine, Arginine and Lysine) at various ratios with buffer solutions (pH 7.86), heated at 143°C for 116 minutes. The results revealed that the PSLF (C) showed a significant difference (p<0.05) in reducing power, thiobarbituric acid (TBA) test, and radical scavenging activity (DPPH) compared to other formulations of PSLF and commercial palm sugar.
Volatile components of coconut fresh sap, sap syrup and coconut sugar were analyzed using GC-MS and identified by matching the mass spectra obtained with those present in the "NIST62 LIB" Library. The most abundant volatile components in the fresh sap, sap syrup and coconut sugar were 2-butanol and acetic acid. Twelve volatile components were identified and there were different amounts of volatile components found in the morning and afternoon tapping of fresh sap and its processed products.
Despite available reports on phenolic composition and antioxidant capacity (AOC) of fresh plums and prunes, there is a scarcity
of published knowledge on the antioxidants formed and/or released during the drying process in the literature. To evaluate
the compounds participating in reducing capacity of prunes, we compared aqueous and methanol extracts of fresh plums, commercial
prunes and home-made prunes prepared at different drying temperatures using an HPLC method with amperometric detection (HPLC-ECD).
The prunes dried at high temperature (90°C, 18h) in kitchen or laboratory oven with restricted ventilation gave up to 3.3times
higher electrochemical capacity (EC) than fresh plums (dry matter; P. domestica cv. Domestica) in dependence on production protocol. Drying at 60°C (low-temperature drying) for 18h did not change the
EC significantly. Yet, lower EC was found in commercial tenderized prunes with sorbate; they were by a factor of 1.1–8.2 lower
in EC than the prepared low-temperature prunes. The principle responsible for the increase in EC in the prunes prepared at
high temperatures is 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one (DDMP). It was not detected until 74°C was set during isothermal 18h drying or until 6h of drying passed
at 90ºC drying. The ultimate acceptable dwell-time for the preparation of conveniently eatable prunes dried at 90ºC under
the conditions used was assessed to 12h. The EC of plums and prunes as well as the role of DDMP was confirmed by the use
of several methods for the assessment of AOC-DPPH• assay, β-carotene bleaching method, Oxipres test and Schaal oven test.
KeywordsPlums–Prunes–Antioxidant capacity–Maillard reaction–2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one
The glycemic index (GI) is a ranking of foods based on their glycemic effect compared with a standard food. It has been used to classify carbohydrate foods for various applications, including diabetes, sports, and appetite research. The purpose of these tables is to bring together all of the published data on the GIs of individual foods for the convenience of users. In total, there are almost 600 separate entries, including values for most common Western foods, many indigenous foods, and pure sugar solutions. The tables show the GI according to both the glucose and white bread (the original reference food) standard, the type and number of subjects tested, and the source of the data. For many foods there were two or more published values, so the mean +/- SEM was calculated and is shown together with the original data. These tables reduce unnecessary repetition in the testing of individual foods and facilitate wider application of the GI approach.
Quality of palm sugar concentrate produced in Songkhla province in terms of physical, chemical and microbiological aspects was determined. Palm sugar concentrates possessed wide range of turbidity and colour shades. Transmittance values at 650 nm were found to vary between 1.34-50.45 % and L* (Lightness) varied between 1.78-53.93, a* (red colour intensity) varied between 9.87-34.75 and b* (yellow colour intensity) varied between 3.09-78.94. Total soluble solid contents of the samples varied from 59.01 to 73.05°Brix and were likely related to a variation of total microbial count (1.20 x 103 - 4.80 x 106 CFU/ml), yeast and mold count (1.30 x 102 - 5.30 x 104 CFU/ml) and osmophillic yeast count (2.00 x 102 - 1.46 x 105 CFU/ml). Total microbial counts of the product moderately positively correlated with L*, b* and transmittance value, whereas slightly negative correlated with total acidity (as lactic acid), reducing sugar content and osmophillic yeast count. The microbiological quality of all samples did not comply with Thai legislation standard for palm sugar concentrate and the content of total soluble solids of 7 in 30 samples were not in line with the requirements either. Different quality of palm sugar concentrate might be due to the differences in personal hygiene, sanitary facilities, heating processes and storage conditions.
The aim of this study was to monitor the changes in the properties of palm sugar syrup produced by an open pan and a vacuum evaporator at 70°C and 80°C during storage under 4°C and room temperature (30°C) for 12 months at monthly intervals. During storage, Maillard reaction took place in samples stored under 4°C lower than those stored under 30°C. This was shown by lower a* values, intermediate browning products (IBP), browning intensity (BI) and HMF content, and higher L* values, fructose, glucose and free amino group contents during storage for 12 months. HMF, a possible mutagen formed by nonenzymatic browning during the heating and storage of sugar based products, seems of particular interest and concern. Only the sample produced by an open pan and stored under 30°C contained HMF content (50.58 mg/kg) higher than the permitted maximum limit (40 mg/kg as recommended by the Codex Alimentarious). However, other samples still contained HMF in agreement with this standard. In addition, the microbiological quality and total soluble solids of all samples complied with Thai legislation standards for palm sugar syrup during 12 months of storage.
Utilizing more than one sweetener has been shown to be an effective way to substitute sucrose in food products. The objective of this study was to apply the augmented simplex-centroid mixture design for the optimization of acceptable sweetener blends using coconut sugar, agave, and stevia. Sweetener blends were evaluated in aqueous solutions and gluten-free granola bars by a trained panel and consumers (n = 60). Significant differences were found between sweetener mixtures in solutions by both panelists and consumers (P < 0.05). Taste profiles for the sweetener solutions were also generated using the electronic tongue. Most consumer and trained intensity ratings were highly correlated (R2 ≥ 0.79) with the electronic tongue taste profile analysis. Granola bars were also found to be significantly different (P < 0.05), with consumers preferring coconut sugar mixtures. Using contour plots and desirability function analysis, an optimal sweetener combination was found for a granola bar formulation of 89.9% coconut sugar, 6.1% agave, and 4% stevia. These results indicate that a mixture design can be a reliable way to develop new sweetener blends for product development.Practical ApplicationThis study demonstrates how blending sweeteners using a mixture design can create a more accepted flavor profile and allows more flexibility in sweetener choice for product developers based on production and quality constraints. The results also indicate the potential of coconut sugar to be used in commercial food and beverage products. In addition, the electronic tongue was shown to have the capacity to predict sweetener differences, an important ability when determining sweetener substitutes in food and beverage products.
The objective of this research was to assess the potential of chitosan for improvement the quality of pasteurized palm sap during storage. First, the effect of chitosan content on sensory attributes was investigated to select suitable concentration of chitosan for further study. Fresh palm sap was enriched with chitosan at various concentrations (0–2 g/L) and pasteurized at 80 °C for 10 min, consequently evaluated by consumers. It was found that samples added chitosan in the range of 0–1.00 g/L were considered acceptable. Thus, the addition chitosan in the concentration of 0–1.00 g/L was chosen for further study. The sample without chitosan addition was used as a control sample. Each selected sample was determined for their qualities during storage at 1 week interval. It was found that lightness and transmittance values of all samples tended to increase during storage. Lower PPO and invertase activity were observed in all chitosan-treated samples compared to control sample. Chitosan could minimize the loss of sucrose and the increase in glucose and fructose content during storage. In addition, an increase in chitosan concentration resulted in the increase in DPPH radical scavenging activity. Furthermore, the addition of chitosan could retard the development of microorganism during storage as demonstrated by lower microbial loads compared to control sample. It can be concluded that a combination of pasteurization with chitosan addition (0.50 g/L) and low temperature storage could preserve palm sap for approximately 6 weeks. Thus, the incorporation of chitosan in palm sap could be used as an alternative way to extend shelf life of pasteurized palm sap.
The antioxidant activity of glucose–histidine MRPs (GH) and fractionated GH, obtained from the elution of GH on Bio-gel P-2 column, was evaluated for their DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power, which illustrated that fraction H7 was of the greatest antioxidant activity. The further investigation identified 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) as the major compound in fraction H7 by employing GC–MS analysis and HPLC analysis, with the latter also confirming the antioxidant activity of DDMP by comparison of HPLC chromatograms of fraction H7 (or DDMP) before and after reaction with DPPH radical, ABTS radical or ferric ion. Finally, the comparison of the antioxidant activity of DDMP, fraction H7 and GH by UV–vis analysis showed their antioxidant activity was in the following order: DDMP > fraction H7 > GH, suggesting that the major contribution of DDMP to the antioxidant activity of fraction H7, thus, DDMP could be identified as a strong antioxidant in GH considering that fraction H7 was of the greatest antioxidant activity among all fractions obtained from the separation of GH by gel filtration chromatography.
This study was carried out to determine the optimum sampling temperature, sampling time and types of fibre for the analysis of palm sugar volatile compounds using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). Sampling temperatures used in this study were 30, 40, 50and 60°C; sampling times were 10, 20, 30 and 40min; and there were four types of fibre coating, namely polydimethylsiloxane (PDMS), polydimethylsiloxane/divinylbenzene (PDMS/DVB), divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) and polyacrylate (PA). The results showed the most important groups of volatile compounds in palm sugar were N-heterocyclic and O-heterocyclic. The optimum parameter to determine both types of compounds was 50°C sampling temperature, 10min sampling time and DVB/CAR/PDMS fibre, with relative standard deviation (RSD) of 11.68% and 9.88%, respectively.
This study was carried out to determine the changes of volatile compounds composition during palm sugar production. The samples were collected at every 30min interval for 4h of heating process at 150°C from a local traditional manufacturer in Kuala Pilah, Malaysia. The analyses were performed by gas chromatography–mass spectrometry after headspace solid phase micro extraction. The results showed that N-heterocyclic chemical class possessed the highest relative percentage area (RPA) 83.69%, followed by O-heterocyclic group with RPA of 14.5%. Main volatile compounds the determined were 5-methyl-6,7-dihydro-5H-cyclopenta pyrazine and 4-hydroxy-2,5-dimethyl-3(2H) furanone which were responsible for roasty and sweet caramel-like aroma notes, respectively. The pyrazine compounds increase exponentially with heating time but furan derivatives compounds were formed at a later stage, i.e. at 180min of heating time and above 105°C.
Many natural compounds have been shown to prevent cancer cell growth through the redox regulation of transcription factors.
NF-κB, a redox transcription factor, has been implicated in the apoptotic cell death of several cancer cells. This study examined
whether or nor 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyranone (DDMP) isolated from onions can modulate the activity of NF-κB,
thereby induce the apoptotic cell death of colon cancer cells. Treatment with different DDMP concentrations (0.5–1.5 mg/mL)
for various periods (0–48 h) inhibited the growth of colon cancer cells (SW620 and HCT116) followed by the induction of apoptosis
in a dose dependent manner. It was also found that DDMP modulated tumor necrosis factor-α (TNF-α) and tetradeanoyl phorbol
acetate (TPA)-induced NF-κB transcriptional and DNA binding activity. Moreover, DDMP suppressed the NF-κB target anti-apoptotic
genes (Bcl-2), whereas it induced the expression of the apoptotic genes (Bax, cleaved caspase-3 and cleaved PARP). These results
suggest that DDMP from onions inhibit colon cancer cell growth by inducing apoptotic cell death through the inhibition of
NF-κB.
Water extract from kiam (Cotylelobium lanceotatumcraih.) wood was investigated for inhibitory and lethal activity against pathogenic bacteria and micro-organisms isolated from sugar palm sap. Bacteria representing six generaAcetobacter,Flavobacterium,Lactobacillus,Leuconostoc,MicrococcusandSaccharomycesisolated from sap were inhibited on agar media to which a 0.2% (wt/v) water extract of kiam wood saw dust was applied. Extract inhibited growth ofListeria monocytogenes, toxigenicStaphloccoccus aureusand enterotoxigenicBacillus cereusbut not enterohemorrhagicEscherichia coli0157:H7 orSalmonella. The behavior ofL. monocytogenesinoculated onto shredded raw cabbage which was then treated with 0, 0.5 or 5% solutions of wood kiam extract and subsequently stored at 5°C for up to 5 days was determined. Populations of aerobic mesophiles and psychrotrophic micro-organisms were also monitored. Significantly (P=0.05) reduced populations ofL. monocytogeneswere detected in cabbage treated with 0.5 or 5.0% extract and held for 2 or 5 days. Treatment with kiam extract retarded the rate of growth of aerobic mesophiles and psychrotrophic micro-organisms naturally present on cabbage. Treatment with 5.0% extract had a sustained lethal effect during a 5 day test period. Further research is warranted to characterize the compound(s) in kiam wood extract responsible for inhibitory or lethal activity against spoilage micro-organisms and other pathogenic bacteria that may be present in foods.
Volatiles from (i) fresh, (ii) clarified and (iii) fermented coconut sap neera were isolated by a simultaneous distillation and solvent extraction method using a Likens-Nikerson apparatus and subjected to GC–MS analysis for identification of chemical constituents. Twenty-one compounds (5.33ppm), constituting more than 98% of the volatiles from fresh neera, were characterised. Typical major flavour compounds found in volatiles of fresh neera were ethyl lactate, phenyl ethyl alcohol, ethyl lactate, 3-hydroxy-2-pentanone, farnesol, 2-methyl tetrahydrofuran, and tetradecanone. Clarified neera contained lower quantities of volatiles, in which 13 compounds (1.31ppm), constituting more than 97%, were identified. However, the typical flavour components retained were ethyl lactate, phenyl ethyl alcohol, 1-hexanol, 2-methyl tetrahydrofuran, 3-hydroxy-2-pentanone and 2-hydroxy-3-pentanone. Fermented neera contained a greater quantity of volatiles, in which 12 compounds (37.4ppm), representing more than 95% of the volatiles, were characterised. Ethyl lactate, phenyl ethyl alcohol and farnesol were among the seven compounds retained from fresh neera. The astringency and harsh note of the fermented neera could be due to the increased amounts of acids (19.0mg/l), such as palmitoleic acid and dodecanoic acid, along with higher concentrations of ethyl alcohol and ethyl esters.
The palm sugar which is produced in Indonesia comes from the sap of the palm tree. The iron content of palm sugar and its chemical forms on the market was studied. The iron content was relatively high, though it varied from product to product. Amounts of soluble and ionic iron were found in each sugar product. Over 50% of ionic iron was ferrous iron. The existence of ferrous iron in palm sugar is attributable to reducing activity formed by the non-enzymes browning reaction of reducing sugar with amino compounds. It is believed that palm sugar can improve iron nutritional status.
The objective of this research was to analyse the rate of browning reaction during preparation of palm and coconut sugar. Brown colour formation during preparation of coconut sugar at a laboratory scale followed a zero order reaction with a constant of formation (k) equal to 5.15×10−3 AU min−1 (AU=Absorbance Unit). The amount of glucose, fructose and sucrose decreased during this preparation and the decrease followed a zero order reaction for glucose, first order for fructose, whereas that for sucrose followed neither zero nor first order reaction. After 90 min boiling (when the coconut sugar was formed), the amounts of glucose, fructose and sucrose left were 27.7%, 35.7% and 83.7% of the initial amount, respectively. The relative percentage area of furans and pyrazines increased during the preparation of coconut sugar and this increase followed a first order reaction for both.The palm sap with initial pH adjusted to 8.0 was heated in a closed system at temperatures of 105, 115 and 121 °C for up to 300 min and every 30 min, the brown colour of the sap was measured at 420 nm. The brown colour formation followed a zero order reaction with k equal to 0.87×10−3, 4.46×10−3, 6.58×10−3 AU min−1 for reaction temperatures of 105, 115 and 121 °C, respectively. The activation energy of the brown colour formation was 160.77 J mol−1. In a separate experiment, an aqueous solution containing glucose, fructose and sucrose at a concentration of 3.42%, 1.56% and 7.22%, respectively, with and without addition of 0.01% l-lysine, each was adjusted to pH 8.0 and heated at 121 °C and analysed as above. The rate of brown colour formation that resulted from heating model aqueous solution containing sugars and l-lysine resembled that resulting from heating palm sap. Therefore, the Maillard reaction plays an important role in the formation of brown colour during preparation of palm sugar.
The micro-organisms appearing during natural fermentation of coconut sap were identified and the physical and chemical changes occuring in the sap were studied by analysing samples collected at intervals of time during the traditional fermentation process.A total of 166 isolates of yeasts and 39 isolates of bacteria were identified. Seventeen species of yeasts belonging to eight genera were recorded. The largest number of isolates (72%) belonged to genera Candida, Pichia and Saccharomyces. Saccharomyces chevalieri was the most dominant yeast species and accounted for 35% of the total isolates. Seven genera of bacteria were isolated. The predominant Genera was Bacillus. Others included Enterobacter, Leuconostoc, Micrococcus and Lactobacillus.The major physical, chemical and microbiological changes occurring in the fermenting sap indicated that a natural fermentation of coconut sap consist of an initial lactic acid fermentation, a middle alcoholic fermentation and a final acetic acid fermentation. It also appeared that activities brought about by micro-organisms of early phase helped the activities of the micro-organisms in each of the later phases.
The decomposition of sugars leads to the formation of volatile (caramel aroma) and brown-coloured compounds (caramel colours). The reaction can be effected by heat and is catalysed by acids and bases. The colours and aromas depend on the sugar used (i.e. whether mono-, oligo- or polysaccharide) and are formed mostly through deoxyosuloses, O-heterocyclic and carbocyclic intermediates as well as low-molecular-weight sugar fragments. The typical caramel aromas are traced back to cyclopentanone (cyclotene) and hydroxymethylfuranone (furaneol) and their formation and analysis, discussed. The structures of coloured products of caramelisation are still not fully understood. The formation of brown products of caramelisation in dessert wine is discussed.
During the production of palm sugar, the palm sap (Arenga pinnata) is heated up to 150 degrees C. Besides the hydrolysis of carbohydrate to generate reducing sugars and degradation of amino acid, many physicochemical changes produced at all these temperatures, having a significant impact on the overall quality of palm sugar. In this study, changes in physico-chemical properties of the palm sap due to heat processing were investigated. Analysis of colour, soluble solid, pH, temperature, sugar and amino acid concentration was determinant. The results showed clearly that the heating process at these high temperatures was necessary to create an environment which was rich in essential precursors for subsequent reactions such as Maillard reaction. Chemical compounds that showed drastic changes in concentration were polar side chain amino acids especially glutamine, asparagine and arginine as well as sucrose and pH value. Other quality characteristics of palm sugar based on colour and soluble solids (Brix) shared an increase in concentration as a function of time.
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