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

References

• Karseno, E.; Yanto, T.; Setyowati, R.; Haryanti, P. Effect of pH and Temperature on Browning Intensity of Coconut Sugar and Its Antioxidant Activity, Food Res 2018, 2, 32–38.
   Google Scholar
• Santoso, H.B.;. Pembuatan Gula Kelapa; Penerbit Kanisius: Yogyakarta, 1993.
   Google Scholar
• Le Meste, M.; Champion, D.; Roudaut, G.; Blond, G.; Simatos, D. Glass Transition and Food Technology : A Critical Appraisal. Journal of Food Science 2002, 67, 7.
   Web of Science ®Google Scholar
• Nurhadi, B.; Nurhasanah, S. Sifat Fisik Bahan Pangan; Widya Padjadjaran: Bandung, 2010.
   Google Scholar
• Nurhadi, B.; Roos, Y.H. Dynamic Water Sorption for the Study of Amorphous Content of Vacuum-Dried Honey Powder. Powder Technol [Internet] 2016, 301, 981–988. Available from. doi:10.1016/j.powtec.2016.07.055
   Web of Science ®Google Scholar
• Roos, Y.; Karel, M. Amorphous State and Delayed Ice Formation in Sucrose Solutions. International Journal Food Sciences Technological 1991, 26(6), 553–566.
   Web of Science ®Google Scholar
• Nurhadi, B.; Roos, Y.H.; Maidannyk, V. Physical Properties of Maltodextrin DE 10: Water Sorption, Water Plasticization and Enthalpy Relaxation. Journal of Food Engineering 2016, 174, 68–74.
   Web of Science ®Google Scholar
• Nurhadi, B.; Roos, Y.H. Influence of Anti-Caking Agent on the Water Sorption Isotherm and Flow-Ability Properties of Vacuum Dried Honey Powder. Journal of Food Engineering 2017, 210, 76–82.
   Web of Science ®Google Scholar
• Roos, Y.H.;. Phase Transitions in Foods; Academic Press, Inc: California, 1995.
   Google Scholar
• Nurhadi, B.; Roos, Y.H. Water Sorption and Water Plasticization Behavior of Vacuum Dried Honey. International Journal Food Prop [Internet] 2015, 2912(September), 150911025551003. Available from http://www.tandfonline.com/doi/full/10.1080/10942912.2015.1081607
   Google Scholar
• Nurhadi, B.;. Maltodextrin-Incorporated-Vacuum-Dried Honey Powder: Processing and Stability; University College Cork, 2016.
   Google Scholar
• Jaya, S.; Das, H.; Mani, S. Optimization of Maltodextrin and Tricalcium Phosphate for Producing Vacuum Dried Mango Powder. Int J Food Prop 2006, 9(1), 13–24.
   Google Scholar
• Anandharamakrishnan, C.; Ishwarya, P.I. Spray Drying Technique for Food Ingredient Encapsulation. West Sussex, UK: IFT Press; 2015, 294(p).
   Google Scholar
• A-Sun, K.; Thumthanaruk, B.; Lekhavat, S.; Jumnongpon, R. Effect of Spray Drying Conditions on Physical Characteristics of Coconut Sugar Powder. International Food Researcher Journal 2016, 23(3), 1315–1319.
   Web of Science ®Google Scholar
• Putra, I.N.K.P.;. Upaya Memperbaiki Warna Gula Semut Dengan Pemberian Na-Metabisulfit. Journal Apl Teknol Pangan [Internet] 2016, 5(1), 1–6. Available from http://jatp.ift.or.id/index.php/jatp/article/view/2
   Google Scholar
• AOAC. Official Methods of Analysis, 18th Editi ed.; AOAC International: AOAC International. USA, 2006.
   Google Scholar
• Tonon, R.V.; Brabet, C.; Hubinger, M.D. Influence of Process Conditions on the Physicochemical Properties of Açai (Euterpe Oleraceae Mart.) Powder Produced by Spray Drying. Journal Food Engineering 2008, 88(3), 411–418.
   Web of Science ®Google Scholar
• Seid, R.M.; Hensel, O. Experimental Evaluation of Sorption Isotherms of Chili Pepper: An Ethiopian Variety, Mareko Fana (Capsicum Annum L.). Agricultural Engineering International CIGR Journal 2012, 14(4), 163–172.
   Google Scholar
• Nurhadi, B.; Andoyo, R.; Mahani, I.R. Study the Properties of Honey Powder Produced from Spray Drying and Vacuum Drying Method. International Food Researcher Journal 2012, 19(3), 907–912.
   Google Scholar
• Konica Minolta. Spectrophotometer; Japan: Konica Minolta, 2009.
   Google Scholar
• GEA Niro Research Laboratory. A 6 A -Powder Dispersibility IDF Method GEA Niro Method No. A 6 A. 2005;(September). Available from: http://www.gea.com/ru/binaries/A 6 a - Powder Dispersibility IDF Method_tcm27-30911.pdf
   Google Scholar
• Wilhelm, L.R.; Suter, D.A.; Brusewitz, G.H. Food & Process Engineering Technology. Chapter 10: Drying and Dehydration. In American Society of Agricultural Engineers. Michigan: American Society of Agricultural Engineers 2004; 259–284. Available fromhttps://www.asabe.org/media/184966/chapter_10_in_wilhelm_food_proc._eng._tech.pdf
   Google Scholar
• Xia, Q.; Li, R.; Zhao, S.; Chen, W.; Chen, H.; Xin, B.;, et al. Chemical Composition Changes of Post-Harvest Coconut Inflorescence Sap during Natural Fermentation. African J Biotechnol. 2011, 10(66), 14999–15005.
   Google Scholar
• Haryanti, P.; Supriyadi, M.D.W.; Santoso, U. Chemical Properties of Coconut Sap Obtained at Different Tapping Time and Addition of Preservatives. International Journal Sciences Technoledge [Internet] 2017, 5(3), 52–59. Available from www.theijst.com
   Google Scholar
• Roos YH. Water Activity | Effect on Food Stability. In: Encyclopedia of Food Sciences and Nutrition. Second Edi. Academic Press, Inc.; 2003. p. 6094–6101.
   Google Scholar
• Kalaiyarasi, K.; Sangeetha, K.; Rajarajan, S.; Author, S., Dr; Rajarajan, C. A Comparative Study on the Microbial Flora of the Fresh Sap from Cut Inflorescence and Fermented Sap (Toddy) of Borrassus Flabellifer Linn (Palmyrah Tree) and of Cocos Nucifera Linn (Coconut Tree) to Identify the Microbial Fermenters. International Journal Researcher Pure Applications Microbiologic 2013, 3(3), 43–47.
   Google Scholar
• Ysidor, K.N.; Rachel, A.R.; Jean-Louis, K.K.; Muriel, O.D.; Prades, A.; Kouassi, A.;; et al. Glucide Factors of the Inflorescence Sap of Four Coconut (Cocos Nucifera L .). Cultivars from Côte D ’ Ivoire 2014, 4(2), 116–127.
   Google Scholar
• Iwuoha, C.I.; Eke, O.S. Nigerian Indigenous Fermented Foods: Their Traditional Process Operation, Inherent Problems, Improvements and Current Status. Food Researcher International [Internet] 1996, 29(5–6), 527–540. Available from http://linkinghub.elsevier.com/retrieve/pii/0963996995000453
   Web of Science ®Google Scholar
• Zuliana, C.; Widyastuti, E.; Susanto, W.H. Pembuatan Gula Semut Kelapa (Kajian pH Gula Kelapa Dan Konsentrasi Natrium Bikarbonat). J Pangan dan Agroindustri 2016, 4(1), 109–119.
   Google Scholar
• Michalska, A.; Lech, K. The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders. Beverages 2018, 4(2), 1–15.
   Google Scholar
• Agnihotri, S.A.; Mallikarjuna, N.N.; Aminabhavi, T.M. Recent Advances on Chitosan-Based Micro- and Nanoparticles in Drug Delivery. Journal of Controlled Release : Official Journal of the Controlled Release Society 2004, 100(1), 5–28.
   PubMed Web of Science ®Google Scholar
• Sonthipermpoon, W.; Suwonsichon, T.; Wittaya-Areekul, S.; Wuttijumnong, P. Effect of Maltodextrin on Glass Transition Temperature and Water Activity of Production Banana Flake. Kasetsart Journal - Natural Sciences 2006, 40(3), 708–715.
   Google Scholar
• Rizvi, S.S.H.;. Thermodynamic Properties of Foods in Dehydration. In Engineering Properties of Foods 3rd edtion; Rao, M.A.; Rizvi, S.S.H.; Datta, A.K. Eds.; CRC Press: Boca Raton, 2005.
   Google Scholar
• Goula, A.M.; Karapantsios, T.D.; Achilias, D.S.; Adamopoulos, K.G. Water Sorption Isotherms and Glass Transition Temperature of Spray Dried Tomato Pulp. Journal of Food Engineering 2008, 85(1), 73–83.
   Web of Science ®Google Scholar
• Pedro, M.A.M.; Telis-Romero, J.; Telis, V.R.N. Effect of Drying Method on the Adsorption Isotherms and Isosteric Heat of Passion Fruit Pulp Powder. Ciência E Tecnol Aliment [Internet] 2010, 30(4), 993–1000. Available from http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400024&lng=en&nrm=iso&tlng=en
   Google Scholar
• Canuto, H.M.P.; Afonso, M.R.A.; Da Costa, J.M.C. Hygroscopic Behavior of Freeze-Dried Papaya Pulp Powder with Maltodextrin. Acta Sciences - Technological 2014, 36(1), 179–185.
   Google Scholar
• Onluwata, C.;. Encapsulated and Powdered Foods; Taylor & Francis Group: Boca Raton, 2005.
   Google Scholar
• Lipasek, R.A.; Taylor, L.S.; Mauer, L.J. Effects of Anticaking Agents and Relative Humidity on the Physical and Chemical Stability of Powdered Vitamin C. Journal of Food Science 2011, 76(7), 1062–1074.
   PubMed Web of Science ®Google Scholar
• Bronlund, J.; Paterson, T. Moisture Sorption Isotherms for Crystalline, Amorphous and Predominantly Crystalline Lactose Powders. International Dairy Journal / Published in Association with the International Dairy Federation 2004, 14(3), 247–254.
   Web of Science ®Google Scholar
• Vollenbroek, J.; Hebbink, G.A.; Ziffels, S.; Steckel, H. Determination of Low Levels of Amorphous Content in Inhalation Grade Lactose by Moisture Sorption Isotherms. International Journal of Pharmaceutics 2010, 395(1–2), 62–70.
   PubMed Web of Science ®Google Scholar
• Islam, I.U.; Langrish, T.A.G. Modelling Crystallization in Spray Drying for Food Powder Production. In Handbook of Food Powders Process and Properties; Bhandari, B.; Bansal, N.; Zhang, M.; Schuck, P., Eds.; Woodhead Publishing: Oxford, 2013.
   Google Scholar
• Cano-Chauca, M.; Stringheta, P.C.; Ramos, A.M.; Cal-Vidal, J. Effect of the Carriers on the Microstructure of Mango Powder Obtained by Spray Drying and Its Functional Characterization. Innov Food Sciences Emergency Technological 2005, 6(4), 420–428.
   Web of Science ®Google Scholar
• Jayasundera, M.;. Spray Drying of Unfermented Coconut Sap; Ann Food Sci Technol. 2014, 15(2), 259–264.
   Google Scholar
• Jayasundera, J.M.M.A.; Kulatunga, A.R. Spray-Drying of Coconut Treacle into an Amorphous Powder. Emirates Journal Food Agricultural 2014, 26(8), 672–678.
   Web of Science ®Google Scholar
• Adhikari, B.; Howes, T.; Bhandari, B.R.; Langrish, T.A.G. Effect of Addition of Proteins on the Production of Amorphous Sucrose Powder through Spray Drying. Journal Food Engineering [Internet] 2009,94(2), 144–153. Available from. doi: 10.1016/j.jfoodeng.2009.01.029.
   Web of Science ®Google Scholar
• Einfal, T.; Planinšek, O.; Hrovat, K. Methods of Amorphization and Investigation of the Amorphous State. Acta Pharmaceutica (Zagreb, Croatia) 2013, 63(3), 305–334.
   PubMed Web of Science ®Google Scholar
• Avila, E.L.; Rodríguez, M.C.; Velásquez, H.J.C. Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality. 2015, 68(1), 7509–7520.
   Google Scholar
• Sarabandi, K.; Peighambardoust, S.H.; Shirmohammadi, M. Physical Properties of Spray Dried Grape Syrup as Affected by Drying Temperature and Drying Aids. International Journal Agricultural Crop Sciences 2014, 7, 928–934.
   Google Scholar
• Shi, Q; Fang, ZBhandari, B. Physicochemical properties of spray dried honey powder produced with whey protein isolate and maltodextrin as carrier agents. Shandong University of Technology; 2013. 31 113-1692 doi:10.1080/07373937.2013.783593
   Google Scholar
• Bhandari, B.R.; Datta, N.; Crooks, R.; Howes, T.; Rigby, S. A Semi-Empirical Approach to Optimise the Quantity of Drying AIDS Required to Spray Dry Sugar-Rich Foods. Dry Technol 1997, 15(10), 2509–2525.
   Web of Science ®Google Scholar
• Mitra, J.; Shrivastava, S.L.; Rao, P.S. Non-Enzymatic Browning and Flavour Kinetics of Vacuum Dried Onion Slices. International Agrophysics 2015, 29(1), 91–100.
   Web of Science ®Google Scholar
• Mottram, D.S.; Elmore, J.S. Control of the Maillard Reaction during the Cooking of Food. ACS Symposium Series 2010, 1042, 143–155.
   Google Scholar
• Ekpong, A.; Phomkong, W.; Onsaard, E. The Effects of Maltodextrin as a Drying Aid and Drying Temperature on Production of Tamarind Powder and Consumer Acceptance of the Powder. International Food Researcher Journal 2016, 23(1), 300–308.
   Web of Science ®Google Scholar
• Ramos, F.D.M.; Oliveira, C.C.M.D.; Soares, A.S.P.; Silveira Júnior, V. Assessment of Differences between Products Obtained in Conventional and Vacuum Spray Dryer. Food Sciences Technological 2016, 36(4), 724–729.
   Google Scholar
• Peleg, M.;. Physical Characteristics of Food Powders. In Physical Properties of Food; Peleg, M.; Bagley, E., Eds.; AVI Publishing Company: Connecticut, 1983.
   Google Scholar
• Barbosa-Canovas, G.V.; Ortega-Rivas, E.; Juliano, P.; Hon, Y. Food Powders: Physical Properties, Processing, and Functionality; Kluwer Academic/Plenum Publisher: New York, 2005.
   Google Scholar
• Bhandari, B.R.; Senoussi, A.; Dumoulin, E.D.; Lebert, A. Spray Drying of Concentrated Fruit Juices. Dry Technological An International Journal 1993, 11(5), 1081–1092.
   Web of Science ®Google Scholar
• Shi, Q.; Fang, Z.; Bhandari, B. Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material. Dry Technol 2013, 31(13–14), 1681–1692.
   Web of Science ®Google Scholar
• Starzak, M.; Mathlouthi, M. Formation of Amorphous Sugar in the Syrup Film – A Key Factor in Modelling of Industrial Sugar Drying. Food Chemistry 2010, 122(2), 349–409.
   Web of Science ®Google Scholar
• Sekhon, B.S.;. Pharmaceutical Co-Crystals – A Review. Ars Pharmaceutical 2009, 50(3), 99–117.
   Google Scholar
• Palzer, S.; Sommer, K. Caking of Water-Soluble Amorphous and Crystalline Powders - Material Properties, Adhesion Forces, Stickiness and Kinetic of Time Consolidation. Food Engineering Interfaces. Food Engineering Interfaces 2009, 491–514.
   Google Scholar