Processing of coconut sap into sugar syrup using rotary evaporation, microwave and open-heat evaporation techniques

• Main Authors: Asghar, Muhammad Tuseef, Yusof, Yus Aniza, Mokhtar, Mohd Noriznan, Ya'acob, Mohammad Effendy, Mohd Ghazali, Hasanah, Varith, Jaturapatr, Chang, Lee Sin, Abdul Manaf, Yanty Noorzianna
• Format: Article
• Language: English
• Published: John Wiley & Sons 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/87304/1/Processing%20of%20coconut%20sap%20into%20sugar.pdf; http://psasir.upm.edu.my/id/eprint/87304/; https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10446

Background: Coconut sugar has a caramel color with a taste like brown sugar. It is commonly used as natural sweetener. However, coconut sugar has been produced from coconut sap using a traditional method that involves heating the sap at high temperature (>100 °C) in an open pan for a long period...