Journal of Nutrition & Food Sciences
Open Access

Faculty of Food Science and Technology, Department of Food Science, Universiti Putra Malaysia, Serdang, 43400 UPM Selangor DE, Malaysia

Biography

Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia. International experience includes various programs, contributions and participation in different countries for diverse fields of study.

Publications

• Review Article   
  A Review of Nutritional Facts, Production, Availability and Future Aspects of Coconut Palm Sugar
  Author(s): Muhammad Tuseef Asghar, Muhammad Tuseef Asghar, Yus Aniza Yusof, Yus Aniza Yusof*, Mohd Noriznan Mokhtar, Mohammad Effendy Yaacob, Hasanah Mohd Ghazali and Lee Sin Chang
  
  Coconut palm (Cocos Nucifera L.) sugar with its low GI value and micro and macro nutrition contents is focused in developed countries as a natural alternative to unhealthy cane sugar and more beneficial for farmers as compared with copra production and cane sugar production. Coconut palm sugar (CPS) is available in the forms of syrup, blocks and granular sugar. Granular CPS can be a better substitute for regular sugar as it would be convenient and healthy to use. CPS is important therapeutically as it is an antioxidant, antidiabetic, renal treatment, menstrual disorder treatment, and treatment for deficiencies of hemoglobin and vitamins. CPS production is less than demand due to lack of advanced production technologies. Coconut sap contains 12-15% sugar and very susceptible to spontaneous fermentation and converted to alcohol. It is necessary to utilize or process the sap as soon as p.. View More»
  DOI: 10.35248/2155-9600.21.11.1000793

  Abstract HTML PDF