Food producers have leaned towards alternative natural and synthetic sweeteners in food
formulations to satisfy market demands. Even so, several synthetic sweeteners (eg …

Food science innovation depends on consumers' needs and is currently seeking functional
food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health …

Traditional medicine systems around the globe, like Unani, Ayurveda and traditional
Chinese medicine, include a number of sugar-based formulations, which contain a large …

The purpose of the study was to analyse the chemical composition of corn cookies
containing different types of sugar and fat, and determine their effect on physiological …

The coloring of foods is one of the main attributes of importance for consumers and it can be
decisive for a consumer to accept or reject the product. Models that explore brown sugar …

The consumer demand for healthier alternative sweeteners to replace modern confectionery
continues to increase. Jaggery is a traditional non-centrifugal cane sugar used as a …

Increased risk of non-communicable diseases (NCDs) such obesity, Type-2 diabetes,
cardiovascular illnesses, and dental health issues has been associated with excessive …

Fruits are nutrient-rich, highly perishable goods which contribute to postharvest losses and
waste. The food industry continues the search for processing methods that allow for the …

Jaggery, a natural unrefined sweetener rich in phytonutrients, could be used as a healthier
substitute to develop functional foods. The present study intended to utilise liquid jaggery in …

Noncentrifugal sugar (NCS) is an unrefined, dark brown sugar containing minerals and plant
secondary metabolites, unlike refined white sugar (WS). This study explored using NCS in …