Results 161 to 170 of about 9,567 (188)
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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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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), 2018Coconut 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
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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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A Machine Learning Approach for Coconut Sugar Quality Assessment and Prediction
2018 IEEE 10th International Conference on Humanoid, Nanotechnology, Information Technology,Communication and Control, Environment and Management (HNICEM), 2018This study presents a machine learning approach to accurately assess the quality of coconut sugar using RGB values. Python and scikit-learn were used to run the following machine learning algorithms: artificial neural network (ANN), stochastic gradient descent (SGD), k-nearest neighbors (k-NN) algorithm, support vector machine (SVM), decision tree (DT)
Lea Monica B. Alonzo +4 more
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Food Research International
Due to the high demand for natural sweeteners and their perceived health benefits, it is crucial to use analytical techniques for accurately profiling natural sweeteners. The present study describes a simple and fast approach for the analysis of sweeteners using 1D - 1H NMR spectroscopy.
Anisha, Biswas +2 more
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Due to the high demand for natural sweeteners and their perceived health benefits, it is crucial to use analytical techniques for accurately profiling natural sweeteners. The present study describes a simple and fast approach for the analysis of sweeteners using 1D - 1H NMR spectroscopy.
Anisha, Biswas +2 more
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Changes in the sugar composition of coconut water during maturation and germination
Journal of the Science of Food and Agriculture, 1950AbstractChanges in the sugar content of the water of the coconut have been followed during ripening and germination. From the most immature fruit in which the cavity has just formed to about the seven‐month‐old fruit when it is full size but still unripe, the sugars present, which are almost entirely reducing sugars, increase to a maximum of about 5 ...
R. Child, W. R. M. Nathanel
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GA Optimization of Coconut Sugar Cooking Process
Proceedings of the 9th International Conference on Computer and Automation Engineering, 2017This 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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