Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup

• Main Authors: Asghar, Muhammad Tuseef, Yusof, Yus Aniza, Mokhtar, Mohd Noriznan, Yaacob, Mohammad Effendy, Mohd Ghazali, Hasanah, Chang, Lee Sin, Manaf, Yanty Noorzianna
• Format: Article
• Language: English
• Published: Wiley 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/88627/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/88627/; https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14529

Coconut (Cocos nucifera L.) sugar is a more nutritious alternative sugar source as compared to sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). This work was aimed to investigate the browning index (BI), vitamin profile and antioxidant properties of coconut sap sugar syrup...