Palm Sap Sugar: A Review

被引：24

作者：

Saputro, Arifin Dwi ^{[1
]}

Van de Walle, Davy ^{[2
]}

Dewettinck, Koen ^{[2
]}

机构：

[1] Univ Gadjah Mada, Fac Agr Technol, Dept Agr Engn, Jl Flora 1, Sleman 55281, Daerah Istimewa, Indonesia

[2] Univ Ghent, Fac Biosci Engn, Dept Food Technol Safety & Hlth, Coupure Links 653, B-9000 Ghent, Belgium

来源：

SUGAR TECH | 2019年 / 21卷 / 06期

关键词：

Palm sap sugar; Alternative sweetener; Coconut sugar; Coconut nectar; sap; CHEMICAL-COMPOSITION; COCONUT SUGAR; ANTIOXIDANT; OPTIMIZATION; FOOD;

D O I：

10.1007/s12355-019-00743-8

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Palm sap sugar is a natural sweetener made from sap/nectar collected from the flowers of several species of palm tree. This sugar has been used as a traditional and an alternative sweetener in the South-east and South Asian regions. In these regions, the species of palm tree are found in abundance, with Indonesia and the Philippines being the largest palm sap sugar producers in the world. This sugar is widely used as sweetener for beverages and foods. It does not only provide the sweetness to the products, but also develop their colour, aroma, and taste. In this review, sugar production (composition, factors influencing the quality of sap/nectar), processing, composition, aroma profile, factors influencing the quality, health benefit and potency of palm sap sugar is discussed.

引用

页码：862 / 867

页数：6

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