Journal of Nutrition & Food Sciences
Open Access

Faculty of Engineering, Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, 43400 UPM Selangor DE, Malaysia

Biography

Mohd Noriznan Mokhtar obtained B.Eng. in Chemical and Process Engineering from Universiti Kebangsaan Malaysia in 2000. In 2004, he received M.Sc. in Chemical Engineering with specialization of Biochemical Engineering from Technische Universität Dortmund, Germany. Later, he obtained Dr.-Ing. (equivalent to Ph.D.) with Magna Cum Laude in the field of Bioprocess Engineering from the Faculty of Mechanical Engineering, Technische Universität Chemnitz, Germany in 2009. 

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

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