Open AccessQuality characteristics of rice jam with added palmyra palm sugar (Borassus Flabellifer Linn.) as inner beauty material
Author(s) -
J.A. Han,
Y.B. Kim,
K.H. Kwon
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).326
Subject(s) - sugar , palm , biology , food science , reducing sugar , toxicology , horticulture , microbiology and biotechnology , physics , quantum mechanics
Modern people prefer foods and snacks with high sugar content, and as the consumptionrate increases, the obesity rate worldwide is increasing every year, along with its severity.Therefore, in this paper, the reduction of the sugar content in jam was experimented with,which is a problem due to its high sugar content, and to report the possibility of healthyfunctional rice jam by using Palmyra palm sugar, a natural sweetener consumed bydiabetic patients. As a result of the experiment, Palmyra palm sugar, which lowered thesugar content to 45%, showed a high antioxidant effect and overall preference for ricejam, suggesting that it could be a potential health functional rice jam, and it is expected tobe an opportunity to increase the frequency of palm sugar intake.