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A Legion Study on the Comparison of Therapeutic Potential of Arecaceae and Refined Saccharum officinarum Sugar


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1 School of Hotel and Catering Management, Vels Institute of Science Technology and Advance Studies, Pallavaram, Chennai, India
     

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Beside the availability of many natural sweetening agents, white sugar the chief reason for obesity and diabetics has been consumed as the prime sweetener across the world. The natural sugars are more organic, nutritious, healthy and nutritive in nature. A comparative study was carried out to bring out the benefits of Palm sugar over the refined white sugar. Three common dessert recipes were formulated with incorporation of (Arecaceae Sugar) Palm Sugar as sweetening agent and compared with the dessert samples made out of refined white sugar (Raccharum officiarum Sugar). All six dessert samples are experimented with laboratorial tests. The result of the study exposes the character of the samples and presence of vitamins and minerals exhibiting that recipes incorporated with palm sugar are more medically and nutritiously high.

Keywords

Dessert, Palm Sugar, Recipes, Refined White Sugar and Sweetening Agent.
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  • A Legion Study on the Comparison of Therapeutic Potential of Arecaceae and Refined Saccharum officinarum Sugar

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Authors

J. Yuvaraj
School of Hotel and Catering Management, Vels Institute of Science Technology and Advance Studies, Pallavaram, Chennai, India
Mark Keith Faraday
School of Hotel and Catering Management, Vels Institute of Science Technology and Advance Studies, Pallavaram, Chennai, India
A. Arun
School of Hotel and Catering Management, Vels Institute of Science Technology and Advance Studies, Pallavaram, Chennai, India

Abstract


Beside the availability of many natural sweetening agents, white sugar the chief reason for obesity and diabetics has been consumed as the prime sweetener across the world. The natural sugars are more organic, nutritious, healthy and nutritive in nature. A comparative study was carried out to bring out the benefits of Palm sugar over the refined white sugar. Three common dessert recipes were formulated with incorporation of (Arecaceae Sugar) Palm Sugar as sweetening agent and compared with the dessert samples made out of refined white sugar (Raccharum officiarum Sugar). All six dessert samples are experimented with laboratorial tests. The result of the study exposes the character of the samples and presence of vitamins and minerals exhibiting that recipes incorporated with palm sugar are more medically and nutritiously high.

Keywords


Dessert, Palm Sugar, Recipes, Refined White Sugar and Sweetening Agent.

References