The Influence of Maltodextrin and Final Cooking Temperature on Beta-Carotene and Tocopherol Retention of Granulated Coconut Sugar

DOI

10.2991/978-94-6463-128-9_14How to use a DOI?

Keywords

Beta carotene; Coconut sugar; Maltodextrin; Temperature; Tocopherols

Abstract

Additions of red palm oil in coconut sugar processing is expected to increase their antioxidant and provitamin A content. Objective of this research was to determine the effect of maltodextrin additions and the final cooking temperature on beta carotene and tocopherols retentions of granulated coconut sugar. Factors tested were end cooking temperature (119 °C (T1), 120 °C (T2), and 121 °C (T3)) and maltodextrin levels (0% (M0), 0.2% (M2) and 0.4% (M3)). End cooking temperature of 119 °C had the highest retention of tocopherol and beta carotene (25.27% and 39.44%, respectively) compare to temperature of 120 °C (19.62% and 33.52%, respectively) and 121 °C (14.53% and 29.33%, respectively) (p < 0.05). The higher of maltodextrin additions, retention of tocopherol was decreased. In the other hand, beta carotene content increase in line with increasing of maltodextrin addition (p > 0.05). The higher the final cooking temperature (end point), in a range of 119 ℃-121 ℃, the lower the tocopherol and β-carotene contents and retention. Tocopherol content and retention decreased with the increasing amount of maltodextrin, in contrast to the increased β-carotene content and retention. Granulated coconut sugar enriched with red palm oil, a rich source of antioxidant, will increase its functional and competitive value.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Hidayah Dwiyanti
AU  - V. Prihananto
AU  - Siswantoro
AU  - Gumintang Ratna Ramadhan
PY  - 2023
DA  - 2023/04/19
TI  - The Influence of Maltodextrin and Final Cooking Temperature on Beta-Carotene and Tocopherol Retention of Granulated Coconut Sugar
BT  - Proceedings of the 3rd International Conference on Sustainable Agriculture for Rural Development (ICSARD 2022)
PB  - Atlantis Press
SP  - 118
EP  - 124
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-128-9_14
DO  - 10.2991/978-94-6463-128-9_14
ID  - Dwiyanti2023
ER  -