Results 141 to 150 of about 424,965 (172)
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Journal of Food Engineering, 2008
Abstract This study was aimed at determining the physical properties of sterilized high-fat coconut milk (30%) as affected by coconut sugar (10–30%) and stabilizing agents, namely carboxymethyl cellulose (CMC, 0.6–1.0%) and Montanox 60 (0.6–1.0%). The emulsion stability (ES) and rheological properties were determined after thermal processing at 121 ...
Naphaporn Chiewchan
exaly +2 more sources
Abstract This study was aimed at determining the physical properties of sterilized high-fat coconut milk (30%) as affected by coconut sugar (10–30%) and stabilizing agents, namely carboxymethyl cellulose (CMC, 0.6–1.0%) and Montanox 60 (0.6–1.0%). The emulsion stability (ES) and rheological properties were determined after thermal processing at 121 ...
Naphaporn Chiewchan
exaly +2 more sources
An Automated Vacuum Packaging and Sealing Machine for Coconut Sugar Production
2018 IEEE 10th International Conference on Humanoid, Nanotechnology, Information Technology,Communication and Control, Environment and Management (HNICEM), 2018 Coconut sugar is a palm sugar made from the sap of the flower bud stem of the coconut palm. It is one of the four major sectors in agriculture in the Philippines. The purpose of the machine is to design and prototype an automated vacuum packaging and sealing machine for coconut sugar.
Roscoe Seth A. Aquino +4 more
openaire +2 more sources
GA Optimization of Coconut Sugar Cooking Process
Proceedings of the 9th International Conference on Computer and Automation Engineering, 2017 This study presents the optimization of cooking process for the coconut sugar. Designing the process control of cooking coconut sugar requires dynamic programming that uses nonlinear differential equations which could be difficult to model and analyze.
Renann G. Baldovino +5 more
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Rate of Browning Reaction During Preparation of Coconut and Palm Sugar
International Congress Series, 2002Abstract 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).
Anton Apriyantono
exaly +2 more sources
Journal of Food Science and Technology, 2021
The investigation was aimed to understand the effect of coconut milk, tender coconut pulp, tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice cream formulations were laid out to substitute the major ingredients of ice cream such as, dairy milk and butter with coconut milk, skim milk powder with tender coconut ...
P. P. Shameena Beegum +6 more
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The investigation was aimed to understand the effect of coconut milk, tender coconut pulp, tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice cream formulations were laid out to substitute the major ingredients of ice cream such as, dairy milk and butter with coconut milk, skim milk powder with tender coconut ...
P. P. Shameena Beegum +6 more
openaire +2 more sources
Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries
Journal of Food Science, 2023Abstract This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose for the osmotic dehydration (OD) of strawberries. OD was performed by immersing strawberries cut into 13.6 ± 0.4 mm edge cubes in osmotic solutions of CS or sucrose, at two different concentrations (40% and 60%, w/
Leandro Levate Macedo +4 more
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Glycemic response of coconut sugar, sucrose and brown sugar in healthy subjects
2023Diabetes mellitus is a disorder in which blood sugar (glucose) levels are abnormally high because the body does not produce enough insulin to meet its needs. The world population with Diabetes mellitus is estimated to be about 387 million and may reach 471 million in 2035.
Franciellen Sawitzki +1 more
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A Neuro-Fuzzy Mixing Control Model for the Cooking Process of Coconut Sugar
Proceedings of the 9th International Conference on Computer and Automation Engineering, 2017This study presents a neuro-fuzzy system used in developing an appropriate model for the mixing control of the coconut sugar cooking process. The developed model is trained and tested using actual data and process gathered from cooking coconut sap run in several trials.
Aaron U. Aquino +5 more
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Product Development of Reduced Fat Coconut Milk Ice Cream from Coconut Sugar for Health
2023Thai Science and Technology Journal, 31, 2, 105 ...
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Effect of ultrasound treatment on sugars and minerals in tender coconut water
International Journal of Farm Sciences, 2018Tender coconut water is a highly perishable drink susceptible to microbial and enzymatic degradation. Preservation by ultrasonic treatment is an innovative technique for liquid food without affecting its organoleptic qualities. The effect of ultrasound (30 kHz, 200 W, 10 and 15 min) on total and reducing sugars and minerals like Ca, K, Mg and P of ...
M Vidhya, N Varadharaju, D Amirtham
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