Effect of thermal processings on physical, chemical properties and volatile compounds of coconut (Cocos nucifera L.) sugar

The objectives of this research were to study the physical, chemical properties and volatile compounds of both coconut sap and sugar and changes in the physical, chemical properties and volatile compounds of coconut sugar during heating processes. The physical, chemical properties including moisture content (MC), water activity (aw), total soluble solids (TSS), color parameters, intimidated browning product (IBP) and browning index (BI) values and volatile compounds were determined. The coconut sap was heated at 110...
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