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Arun, A.
- A Legion Study on the Comparison of Therapeutic Potential of Arecaceae and Refined Saccharum officinarum Sugar
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Authors
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1 School of Hotel and Catering Management, Vels Institute of Science Technology and Advance Studies, Pallavaram, Chennai, IN
1 School of Hotel and Catering Management, Vels Institute of Science Technology and Advance Studies, Pallavaram, Chennai, IN
Source
Research Journal of Pharmacy and Technology, Vol 12, No 4 (2019), Pagination: 1740-1744Abstract
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
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- Vanilla- Natural Vs Artificial:A Review
Abstract Views :207 |
PDF Views:1
Authors
Affiliations
1 School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies (VISTAS), Chennai, IN
1 School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies (VISTAS), Chennai, IN
Source
Research Journal of Pharmacy and Technology, Vol 12, No 6 (2019), Pagination: 3068-3072Abstract
Natural and artificial flavours are identical. Natural flavours made by extracting chemicals from natural ingredients, artificial flavours are made by creating the same chemical compositions synthetically. The most popular flavouring compound - Vanilla, can find its application in food and beverage industry, perfume and pharmaceutical industries. This review features natural vanilla flavouring from the vanilla bean. The extraction process, chemical constituents and health benefits are emphasised. Culinary uses of vanilla flavouring are analysed. Production of artificial/synthetic vanillin and its health impact is also highlighted. Food and Drug Administration rules have been discussed. From this context consumer awareness and understanding are significant towards the difference between artificial and natural vanilla flavouring and their associated benefits, which help them to make the right decisions for their well being.Keywords
Flavour, Natural Vanilla, Artificial Vanillin, Culinary Uses, Health Benefits and Impact, Food and Drug Administration.References
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