Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2017-09-01
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| Series: | Food Research |
| Subjects: |