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Bioprocessing and chemical compositions of Malaysia palm sugar: A review / Nurul Izzati Medihi ... [et al.]

Palm sugars had been traditionally used as a sweetener for decades in Malaysia. Palm sugars are produced by heating the filtered palm sap until it becomes concentrated and the desired colour and aroma are obtained. Then, the concentrated sap will be moulded, cooled for about an hour, and lastly, it...

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Main Authors: Medihi, Nurul Izzati, Tan, Eddie Ti Tjih, Ahamad Zabidi, Mardiana, Abdul Muttalib, Siti Azima
Format: Conference or Workshop Item
Language:English
Published: 2021
Subjects:
Organic chemistry
Sugar crops. Sugar plants
Palms
Online Access:https://ir.uitm.edu.my/id/eprint/57376/1/57376.pdf
https://ir.uitm.edu.my/id/eprint/57376/
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spelling my.uitm.ir.573762022-04-05T08:20:18Z https://ir.uitm.edu.my/id/eprint/57376/ Bioprocessing and chemical compositions of Malaysia palm sugar: A review / Nurul Izzati Medihi ... [et al.] Medihi, Nurul Izzati Tan, Eddie Ti Tjih Ahamad Zabidi, Mardiana Abdul Muttalib, Siti Azima Organic chemistry Sugar crops. Sugar plants Palms Palm sugars had been traditionally used as a sweetener for decades in Malaysia. Palm sugars are produced by heating the filtered palm sap until it becomes concentrated and the desired colour and aroma are obtained. Then, the concentrated sap will be moulded, cooled for about an hour, and lastly, it will be packed. Their popularity is increasing globally due to their natural properties, minimal processing steps, and health benefits. Palm sugars typically do not undergo any purification process or use any synthetic chemical in their production. Although they are suggested to be a better sweetener than refined cane sugar, a comprehensive review of their nutritional qualities and product characteristics is not widely covered. Hence, this paper review aimed to explicate the chemical compositions and functional properties of Malaysia palm sugars as a potentially nutritious alternative sweetener. This paper was carried out by reviewing previously published studies on chemical compositions and functional properties of palm sugars. The key finding from this review unveiled that the bioprocessing of palm sugar highly affected the characteristics of the finished product. The two important processes that occurred during the heating stage of palm sap are the Maillard reaction and caramelisation process. These two processes greatly influenced the colour, flavor, and aroma of palm sugars. Palm sugars are considered nutritious because they contain adequate moisture, ash, protein, and fat. The chemical compositions of palm sugar are also a result of the minimal chemical processing of palm sugar. 2021 Conference or Workshop Item PeerReviewed text en https://ir.uitm.edu.my/id/eprint/57376/1/57376.pdf (2021) Bioprocessing and chemical compositions of Malaysia palm sugar: A review / Nurul Izzati Medihi ... [et al.]. In: UNSPECIFIED.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Organic chemistry
Sugar crops. Sugar plants
Palms
spellingShingle Organic chemistry
Sugar crops. Sugar plants
Palms
Medihi, Nurul Izzati
Tan, Eddie Ti Tjih
Ahamad Zabidi, Mardiana
Abdul Muttalib, Siti Azima
Bioprocessing and chemical compositions of Malaysia palm sugar: A review / Nurul Izzati Medihi ... [et al.]
description Palm sugars had been traditionally used as a sweetener for decades in Malaysia. Palm sugars are produced by heating the filtered palm sap until it becomes concentrated and the desired colour and aroma are obtained. Then, the concentrated sap will be moulded, cooled for about an hour, and lastly, it will be packed. Their popularity is increasing globally due to their natural properties, minimal processing steps, and health benefits. Palm sugars typically do not undergo any purification process or use any synthetic chemical in their production. Although they are suggested to be a better sweetener than refined cane sugar, a comprehensive review of their nutritional qualities and product characteristics is not widely covered. Hence, this paper review aimed to explicate the chemical compositions and functional properties of Malaysia palm sugars as a potentially nutritious alternative sweetener. This paper was carried out by reviewing previously published studies on chemical compositions and functional properties of palm sugars. The key finding from this review unveiled that the bioprocessing of palm sugar highly affected the characteristics of the finished product. The two important processes that occurred during the heating stage of palm sap are the Maillard reaction and caramelisation process. These two processes greatly influenced the colour, flavor, and aroma of palm sugars. Palm sugars are considered nutritious because they contain adequate moisture, ash, protein, and fat. The chemical compositions of palm sugar are also a result of the minimal chemical processing of palm sugar.
format Conference or Workshop Item
author Medihi, Nurul Izzati
Tan, Eddie Ti Tjih
Ahamad Zabidi, Mardiana
Abdul Muttalib, Siti Azima
author_facet Medihi, Nurul Izzati
Tan, Eddie Ti Tjih
Ahamad Zabidi, Mardiana
Abdul Muttalib, Siti Azima
author_sort Medihi, Nurul Izzati
title Bioprocessing and chemical compositions of Malaysia palm sugar: A review / Nurul Izzati Medihi ... [et al.]
title_short Bioprocessing and chemical compositions of Malaysia palm sugar: A review / Nurul Izzati Medihi ... [et al.]
title_full Bioprocessing and chemical compositions of Malaysia palm sugar: A review / Nurul Izzati Medihi ... [et al.]
title_fullStr Bioprocessing and chemical compositions of Malaysia palm sugar: A review / Nurul Izzati Medihi ... [et al.]
title_full_unstemmed Bioprocessing and chemical compositions of Malaysia palm sugar: A review / Nurul Izzati Medihi ... [et al.]
title_sort bioprocessing and chemical compositions of malaysia palm sugar: a review / nurul izzati medihi ... [et al.]
publishDate 2021
url https://ir.uitm.edu.my/id/eprint/57376/1/57376.pdf
https://ir.uitm.edu.my/id/eprint/57376/
_version_ 1729707552156942336
score 13.211869

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