Comparison of crystallized coconut sugar produced by traditional method and amorphous coconut sugar formed by two drying methods: vacuum drying and spray drying

Abstract

Coconut sugar is traditionally produced by evaporating sap until reaching its saturated liquid and formed a crystalline structure. This study investigated the comparison of coconut sugar made by traditional method (crystalline structure) and dried coconut sugar (predominantly amorphous structure) to its characteristics. Two different formulation of coconut sap : maltodextrin (7 : 3) and (6 : 4) (weight/weight) were dried using vacuum oven (70℃, 6 hours) and spray dried (Tinlet 120℃.) Coconut sugar was characterized for moisture content, crystallinity, water sorption isotherm, hygroscopic rate, color, dissolving time, and powder recovery. Initial moisture content was examined and in range of 1.33%-3.44% (wb). The highest monolayer water content was obtained by using spray drying (6 : 4) and lowest was obtained by traditional method. X-ray diffraction showed that dried coconut sugar powder had dominant amorphous structure (70.9-71.4%) while traditional one was dominated with crystalline structure (90.5%). Traditional coconut sugar was the least hygroscopic (1.21 × 10-4 g water/g solid/minutes), followed by vacuum dried coconut sugar (1.48 × 10-4 g water/g solid/minutes) and spray dried ones (1.56-1.67 × 10-4 g water/g solid/minutes). Spray dried coconut sugar had the brightest and the whitest color, followed by vacuum dried and traditional coconut sugar. Vacuum dried powder was quicker to dissolve (13.33-16.67 s), while increasing maltodextrin in spray drying could not decrease the dissolving time. The highest powder recovery of dried sugar was obtained by using vacuum drying and higher maltodextrin concentration (88.70%) while traditional method produced 100% powder recovery.

Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)

“…However, FDAP also presented a high intensity peak at an angle of 21.01° and a low intensity peak at 24.4°. These angles were close to those commonly found in diffractograms of crystallized sucrose, glucose and fructose, suggesting that the freeze drying process reached the conditions required for the formation of these crystals (Nurhadi et al, 2018).…”

Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent

“…Coconut sap was heated in a pan and continuously stirred using a spatula until it was boiling (110°C). After the coconut sap was boiled, the stirring process was speeded up to achieve a high viscosity until granules were formed [ 2 ]. The sample was then ground to reduce its size using a grinder (Getra IC-044, Indonesia) and then sieved with a 60-mesh sieve to get a homogeneous size of coconut sugar.…”

“…Neera is obtained from the immature inflorescence of a coconut which is about to burst, and the tapping could be done for 12 to 15 times [ 1 ]. The main composition of neera is sucrose with the amount more than 80% (per total solid) and followed by a tiny amount of glucose and fructose (about 2.3% per total solid) [ 2 ]. Coconut sugar powder is produced conventionally by heating the coconut sap until reaching a saturated solution, and crystalline coconut sugar powder finally is formed.…”

“…Coconut sugar powder is produced conventionally by heating the coconut sap until reaching a saturated solution, and crystalline coconut sugar powder finally is formed. Coconut sugar was also produced by drying the coconut sap using spray drying and vacuum drying [ 2 ]. The dried coconut sugar produced had a mainly amorphous structure in contrast with the crystalline structure of coconut sugar obtained with the conventional method [ 2 ].…”

“…The addition of maltodextrin which has a high glass transition temperature might increase process stability and storage of solid food in reducing caking phenomena and stickiness and increasing the flow ability. The addition of maltodextrin in the ratio of 50% (from total solid) was needed to create a significant impact on glass transition temperature in producing coconut sugar powder with vacuum drying [ 2 ]. Both the types of coconut sugar were hygroscopic even though the dried amorphous coconut sugar was more hygroscopic than the conventional coconut sugar powder [ 2 ].…”