{"title":"棕榈糖巧克力中总糖和还原糖的测定","authors":"G. Nageswari","doi":"10.4172/2157-7110.1000782","DOIUrl":null,"url":null,"abstract":"The aim of the project was to develop a new product of chocolate incorporated with palm sugar at varying percentages such as 25%, 50%, 75%, and 100% to obtain the benefits of both cocoa and palm sugar. Total sugar and reducing sugar were determined. The percentage total sugar was found to be higher in 50% Palm Sugar Chocolate (PSC). 75% PSC had the lowest percentage total sugar. The percentage reducing sugar was found to be higher in normal chocolate. 75% PSC had the lowest percentage reducing sugar.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"19 1","pages":"1-2"},"PeriodicalIF":0.0000,"publicationDate":"2019-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Determination of Total and Reducing Sugars of Chocolate Incorporated withPalm Sugar\",\"authors\":\"G. Nageswari\",\"doi\":\"10.4172/2157-7110.1000782\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The aim of the project was to develop a new product of chocolate incorporated with palm sugar at varying percentages such as 25%, 50%, 75%, and 100% to obtain the benefits of both cocoa and palm sugar. Total sugar and reducing sugar were determined. The percentage total sugar was found to be higher in 50% Palm Sugar Chocolate (PSC). 75% PSC had the lowest percentage total sugar. The percentage reducing sugar was found to be higher in normal chocolate. 75% PSC had the lowest percentage reducing sugar.\",\"PeriodicalId\":15727,\"journal\":{\"name\":\"Journal of Food Processing and Technology\",\"volume\":\"19 1\",\"pages\":\"1-2\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-01-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Processing and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4172/2157-7110.1000782\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4172/2157-7110.1000782","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Determination of Total and Reducing Sugars of Chocolate Incorporated withPalm Sugar
The aim of the project was to develop a new product of chocolate incorporated with palm sugar at varying percentages such as 25%, 50%, 75%, and 100% to obtain the benefits of both cocoa and palm sugar. Total sugar and reducing sugar were determined. The percentage total sugar was found to be higher in 50% Palm Sugar Chocolate (PSC). 75% PSC had the lowest percentage total sugar. The percentage reducing sugar was found to be higher in normal chocolate. 75% PSC had the lowest percentage reducing sugar.
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