Effects of Different Levels of Refined Cane Sugar and Unrefined Coconut Palm Sugar on the Survivability of &lt;i&gt;Lactobacillus acidophilus&lt;/i&gt; in Probiotic Ice Cream and its Sensory and Antioxidant Properties

Low, Ray Hu Pin; Baba, Ahmad Salihin; Aboulfazli, Fatemeh

doi:10.3136/fstr.21.857

Cited by 11 publications

(9 citation statements)

References 16 publications

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“…Coconut sugar also influenced the free radical capacity significantly(P<0.05). The results in the current findings are in close similarity with Low et al (2015) who studied the antioxidant activity of probiotic ice cream by incorporating different levels of cane sugar and coconut palm sugar.…”

Section: Instrumental Texture Parameterssupporting

confidence: 88%

“…It is highest for the control burfi, 84.25% and lowest for the optimized burfi, 80.29%. The result here is in similarity with probiotic ice cream which Values are mean ± standard deviation (n = 3) Means in the same column that do not share a letter differ significantly (P<0.05) Table 3 Colour values for burfi prepared by different levels of ber powder showed increased total solids when the concentration of coconut sugar was increased as studied by Low et al (2015).…”

Section: Instrumental Texture Parameterssupporting

confidence: 62%

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Studies on the preparation of antioxidant rich ber (Zizyphusmauritiana Lamk.) powder burfi with coconut sugar as natural sweetener

Pandey¹,

Poonia²

2020

IJDS

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Efforts were made to formulate an antioxidant rich, low sugarburfi. The burfi was enriched with different levels of ber fruit powder (5%, 10% and 15% w/w) and coconut sugar (28% w/w). Sensory scores revealed that burfi with 10% ber powder had highest overall acceptability. The optimizedber powderburfi was compared with market samples and control burfi and the physicochemical property, antioxidant activity and total phenolic content varied significantly(P<0.05). Addition of ber powder significantly(P<0.05) increased iron content, vitamin C content, antioxidant activity and total phenolic content of optimized burfi followed by the effect of coconut sugar incorporation. The addition of coconut sugar showed significant (P<0.05) decrease in total sugar content. From the study, it was concluded that the incorporation of berpowder and coconut sugar was a great success and will be helpful for developingother value added dairy confectioneries.

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Section: Instrumental Texture Parameterssupporting

confidence: 88%

Section: Instrumental Texture Parameterssupporting

confidence: 62%

Studies on the preparation of antioxidant rich ber (Zizyphusmauritiana Lamk.) powder burfi with coconut sugar as natural sweetener

Pandey¹,

Poonia²

2020

IJDS

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“…The colour and appearance of the prepared chocobar did not have any significant difference at (p>0.05) because of the chocolate coating found over the chocobar. The body and texture result was in accordance with Low et al (2015) [13] who developed probiotic ice cream using different levels of coconut palm sugar (15,18 and 21 per cent). There was a slight increase in melting resistance in higher levels of palm sugar than the control is due to high moisture content and hygroscopic nature of glucose and fructose sugars present in palm sugar (Nafingah et al, 2019) [15] .…”

Section: Sensory Analysis For Standardizing the Level Of Palm Sugar Incorporation In Functional Chocobarsupporting

confidence: 88%

Development of functional chocobar and sensorial analysis

Sowmya¹,

Pugazhenthi²,

Murugan³

et al. 2021

Pharma Innovation

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“…Coconut sugar also influenced the free radical capacity significantly (P<0.05). Low et al (2015) studied the antioxidant activity of probiotic ice cream by incorporating different levels of cane sugar and coconut palm sugar. Total phenolic content of Victor and Orsat (2018) who studied that palm sugar has appreciable amount of antioxidant activity and total phenolic content also.…”

Section: Chemical Composition Of Red Rice Kheermentioning

confidence: 99%

Process optimization for the manufacture of red rice (Oryza sativa L.) kheer

Kumari¹,

Poonia²

2021

IJDS

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Red rice contained 13.92±0.13 % moisture, 2.11±0.07 % fat, 1.80±0.01% total ash and 144.45 ± 1.36 (mgGAE/100g) total phenolic content, respectively. The present study was aimed to prepare kheer using red rice @ 18g (T 1 ), 20g (T 2 ) and 22g (T 3 ). Coconut sugar was used @15 g in all the combinations. Fresh toned milk (3.0 % fat and 8.5 % SNF) was used with broken red rice (Half broken) grains. Cleaned broken rice was soaked in water (rice to water ratio as 1: 2.5) and cooked at 93°C for about 15 minutes. Kheer prepared using 20 g of rice (T2) was selected as optimized one on the basis of sensory evaluation. The developed red rice kheer was acceptable upto10 days of storage at refrigerated temperature. Optimized kheer contained 3.02 ± 1.21% fat, 56.16 ± 2.11% moisture and 43.84 ±3.05 % total solids and 356.24± 3.45 Total Phenolic Content (mgGAE/100g)

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Effects of Different Levels of Refined Cane Sugar and Unrefined Coconut Palm Sugar on the Survivability of <i>Lactobacillus acidophilus</i> in Probiotic Ice Cream and its Sensory and Antioxidant Properties

Cited by 11 publications

References 16 publications

Studies on the preparation of antioxidant rich ber (Zizyphusmauritiana Lamk.) powder burfi with coconut sugar as natural sweetener

Studies on the preparation of antioxidant rich ber (Zizyphusmauritiana Lamk.) powder burfi with coconut sugar as natural sweetener

Development of functional chocobar and sensorial analysis

Process optimization for the manufacture of red rice (Oryza sativa L.) kheer

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