Preparation and characterisation of palm candy

Abstract

Palm candy, also known as palm sugar or jaggery, is a natural sweetener obtained from the sap of some palm trees. Asians have used palm sugar as a traditional sweetener for thousands of years. It is gaining popularity across the world owing to its natural origin, little processing, and health advantages. The manufactured product has undergone nutritional compositional analysis as well as phytochemical analysis (total polyphenol content and total flavonoid content). The FRAP(Ferric Reducing Antioxidant Activity), DPPH(2.4.3 2,2-Diphenylpicrylhydrazyl Radical Scavenging Capacity) and ABTS(2, 2′-Azinobis (3-Ethylbenzothiazoline-6 Sulfonic Acid) Radical Scavenging Property) tests were useful in determining product optimisation. Scanning Electron Microscopy and Energy Dispersive X-Ray spectroscopy analysis were critical in determining the morphology of the product with its elemental analysis. X-Ray Diffraction data was used to investigate the crystal polymorphism. Fourier Transform Infrared Spectroscopy investigation revealed the functional groupings. To determine the hardness of produced Palm candy, a Texture Profile analysis test was performed. Colour analysis was useful in improving the product's processing conditions, and sensory analysis revealed the outcome of all optimisations. The goal of this study is to improve the process conditions for traditionally manufactured "Tal Mishri" (palm candy), followed by nutritional analysis, colour, textural, crystal features, micro textural analysis, and antioxidant potential. The produced samples' shelf life has also been investigated.