Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications

Abstract

Consumers often wish to substitute refined sugar with alternative sweeteners, such as coconut sugar, given growing interest in healthy eating and the public’s negative perception of excess sugar intake. Coconut sugar is a healthier, sweetener option than the majority of other sugars that are commercially available. Sap is collected from trees to be transported, stored, and evaporated during processing, which are labor- and resource-intensive operations. Consequently, the cost of production is higher than it is for cane sugar. Given its high nutritional value and low glycemic index, people are willing to pay higher prices for it. However, one barrier is ignorance of its health benefits. This review examines and deals in-depth with the most significant features of coconut sugar chemical analyses to focus on several analytical methodologies given the increasing demand for naturally derived sweeteners in the last 10 years. A deeper understanding of the quality control, safety, health effects, nutritional profile, and sustainability issues corresponding to coconut sugar is necessary to effectively implement them in the food industry.

Novel vegan and sugar-substituted chocolates. Part I: physical-chemical characterization

“…The MiC and VeC samples showed higher values of water activity than the other two samples (Table 2). This can be related to the presence of milk powder in (MiC) and coconut sugar in (VeC), a highly hygroscopic saccharide containing inulin [18,19], whose solubility, wettability and dispersibility have already been studied [20]. Different letters mean signi cant differences (p < 0.05).…”

“…Hardness value was highest in DaC, because of the absence of any other substances that can affect the structure of the chocolate. SuSC had the lower hardness value than (DaC) sample, owing to the presence of coconut sugar, highly hygroscopic sweetener containing a signi cant amount of inulin (about 5 g 100g − 1 ) [19]. Data con rmed that sucrose replacement with high ratios of sugar substitutes provide low hardness values respect to the controls [27].…”

Improving the quality of pendawa chocolate bar with the addition of palm oil and coconut oil

“…Usually, the higher the sugar content, the higher the total solids value obtained. The addition of palm oil and coconut oil has shown a difference in the soluble solids produced [13]. From the results of the analysis, the higher the addition of coconut oil in the manufacture of chocolate bars will result in a higher dissolved solids value.…”

Coconut Waste: Discovering Sustainable Approaches to Advance a Circular Economy

“…Coconut sugar is brown, contains 2-3% moisture, has high nutritional value, and is rich in amino acids, vitamins, minerals, polyphenols, and antioxidants. In addition, it has a low glycemic index compared to sugar cane, and is considered a suitable sweetener for some health conditions [71,72].…”