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

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

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...

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Bibliographic Details
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

Internet

http://psasir.upm.edu.my/id/eprint/88627/1/ABSTRACT.pdf

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