Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity
Journal Title: Food Research - Year 2018, Vol 2, Issue 1
Abstract
Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature. In this study, the effect of pH and temperature on browning intensity and antioxidant activity of coconut sugar were examined. The pH of coconut neera was adjusted at 6 and 8 and the temperature of its heating was 100ºC, 105 ºC, 110ºC, and 115ºC, respectively. The browning intensity of sugar was determined by spectrophotometrically at 420 nm. Total phenolic content of sugar was estimated by Folin-Ciocalteu method and antioxidant activity was expressed as DPPH scavenging activity. The results showed that browning intensity and antioxidant activity of sugars was increased with increasing pH of coconut neera and temperature. It was found that the effect of pH at 8 and temperature at 115ºC show highest total phenolics (0.48%) and browning intensity (0.35) of sugar. The treatment also exhibited good antioxidant activity (DPPH scavenging activity) as high as 40%. This result also indicates that there is a significant correlation between browning intensity and antioxidant activity of coconut sugar.
Authors and Affiliations
Karseno Karseno, Erminawati Erminawati, Tri Yanto Tri Yanto, R. Setyowati, P. Haryanti
Mechanical and thermal properties of starch films reinforced with microcellulose fibres
The use of starch as food packaging material has drawn increased attention due to its biodegradability, availability, and cost-effective. In order to improve the limitations of starch films in terms of mechanical and the...
Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein
The effect of texturized vegetable protein (TVP) on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for...
Stingless bee honey and its potential value: a systematic review
Modern science has found that most traditional practice of using stingless bee honey has great potential as an added value in modern medicine and considered to have a higher medicinal value than other bee species. Howeve...
Viability of microencapsulated Lactobacillus casei in synbiotic mayonnaise
In this study, whey protein, maltodextrin and GOS (Galacto-oligosaccharides) used as microencapsulating agents to protect Lactobacillus casei during spray-drying and mayonnaise storage. The morphology of microcapsules, p...
Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples
Essential oils and infusions from commercial peppermint sachets (CPS), and non-commercial genuine peppermint (NCP) and cornmint (NCC) samples were analyzed by GC/MS and LC/MS. Minimum inhibitory concentration (MIC) of mi...