Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent
Joint Authors
Nurhadi, Bambang
Sukri, Nandi
Saputra, Rudy Adi
Wandhani, Fatonah Isnaini
Nurlita, Afifah Indah
Source
International Journal of Food Science
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-09-14
Country of Publication
Egypt
No. of Pages
10
Abstract EN
The coconut sugar powder produced by vacuum drying and conventional method has high hygroscopicity due to its high sugar content (mostly sucrose).
Therefore, it is easier for caking to occur during storage.
An anticaking agent such as tricalcium phosphate was therefore added to the powder to maintain its stability.
The purpose of this research was to determine the physical characteristics of amorphous and crystalline coconut sugar after the addition of tricalcium phosphate (TCP) in different concentrations.
The two types of coconut sugar were prepared by the conventional method, which gave it a predominantly crystalline structure, and the vacuum drying method, which gave it a mainly amorphous structure.
The TCP at concentrations 0, 0.5%, and 1% was added to both types of the coconut sugar.
The addition of the anticaking agent affected the water sorption of coconut sugar by decreasing the monolayer water content for both types of coconut sugar.
TCP seemed to give more significant effect on decreasing the hygroscopicity of crystalline coconut sugar than the amorphous one, while similar trends were obtained in increasing flow ability of both types of coconut sugar.
The capacity of TCP to cover the surface of the host coconut powder was proposed as the mechanism of TCP in decreasing hygroscopicity and increasing flow ability of the host powder.
American Psychological Association (APA)
Nurhadi, Bambang& Sukri, Nandi& Saputra, Rudy Adi& Wandhani, Fatonah Isnaini& Nurlita, Afifah Indah. 2020. Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1171000
Modern Language Association (MLA)
Nurhadi, Bambang…[et al.]. Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent. International Journal of Food Science No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1171000
American Medical Association (AMA)
Nurhadi, Bambang& Sukri, Nandi& Saputra, Rudy Adi& Wandhani, Fatonah Isnaini& Nurlita, Afifah Indah. Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1171000
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1171000