Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products,
and as such, the food industry is responding by developing a variety of different plant-based …

Consumers often wish to substitute refined sugar with alternative sweeteners, such as
coconut sugar, given growing interest in healthy eating and the public's negative perception …

The feasibility of using non-conventional osmotic agents such as coconut sugar, and jaggery
in coconut chips production was evaluated, and compared with sucrose treated chips in …

In the food preservation process, drying or dehydration reduces the moisture content that is
needed for the growth and multiplicity of microorganisms that cause food spoilage. Among …

Coconut sugar is prepared by concentration of inflorescence sap, popularly called as neera
or Kalparasa®, collected by tapping the unopened coconut spadix. The sap in its original …

The coconut palm is aptly described as the “tree of life” because of its myriad of uses and
diversified value added products. Coconut and its derivatives are considered to be an …

This study aimed to investigate the potential use of cold-pressed coconut oil by-products
(COB) as a low-cost alternative source for plant-based drink and ice cream production …

This study investigated the effect of incorporating dietary fibers, inulin, acacia, oat, and
apple, in a low-fat vanilla ice cream. A significant increase in the ice cream mixture viscosity …

There is an increasing challenge in probiotic viability and stability during food product
formulation, processing, and storage. However, synbiotic functional foods have promising …

The study explores the potential of foam mat drying technique on coconut milk. Preliminary
standardization showed the efficiency of sodium caseinate as a foaming agent and …