In recent times, several publications on processing of brown coconut sugar have been carried out, which present an excellent option for health-conscious consumers in the global market. The goal was to discuss and present recent developments in the industry, highlight the numerous health benefits and forecast into the future prospects of the industry. From the discussion, coconut sugar contains all the essential amino acids, various vitamins, minerals, phenolic and antioxidant compounds. These antioxidants are very important in the prevention of heart disease, cancer and inflammatory diseases, whilst the polyphenols inhibited the formation of cancer cells by reducing DNA hypermethylation. Vitamins also play an important role in metabolic reactions by acting as transcription effectors and electron donors. Coconut sugar is also known to prevent kidney stone formation and renal diseases by flushing out formed stones and plays an important role in the revitalization and proper functioning of the kidney due to its high potassium content. With a global trade volume of USD 1.33 billion and a compound annual growth rate (CAGR) of 8%, the industry has great prospects. However, restraints such as high labor intensity, environment-friendly demand, and lack of mechanization require immediate attention to salvage the industry.

The aim of the study is to be determine the effect of lactose hydrolysis and sugar content on physicochemical properties, sensory profile and HMF (5-hydroxymethylfurfural) content in Dulce de Leche (DL). Lactose free (lactose-hydrolysed) dairy products as well as low sugar products have been developed to supply consumer demand. Two different sucrose concentrations, 16% and 20%, were used in milk jam samples produced by the traditional method. For the formation of desired colour and flavour in the Dulce de Leche, Maillard reaction products are mainly responsible. HMF is Maillard reaction indicator analysed in this work. Fat, protein, solid content, ash, lactic acid and pH analysis were carried out. Sucrose, glucose, fructose and lactose concentrations were determined. Lightness, yellowness and redness as colour parameters of DL samples were evaluated and sensory analyses were also performed. It has been revealed that lactose hydrolysis causes significant changes in the color parameters and sensory profile of the samples. In this study, less or no HMF was detected in the lactose hydrolyzed DL samples compared to the control samples.

In recent times, several publications on processing of brown coconut sugar have been carried out, which present an excellent option for health-conscious consumers in the global market. The goal was to discuss and present recent developments in the industry, highlight the numerous health benefits and forecast into the future prospects of the industry. From the discussion, coconut sugar contains all the essential amino acids, various vitamins, minerals, phenolic and antioxidant compounds. These antioxidants are very important in the prevention of heart disease, cancer and inflammatory diseases, whilst the polyphenols inhibited the formation of cancer cells by reducing DNA hypermethylation. Vitamins also play an important role in metabolic reactions by acting as transcription effectors and electron donors. Coconut sugar is also known to prevent kidney stone formation and renal diseases by flushing out formed stones and plays an important role in the revitalization and proper functioning of the kidney due to its high potassium content. With a global trade volume of USD 1.33 billion and a compound annual growth rate (CAGR) of 8%, the industry has great prospects. However, restraints such as high labor intensity, environment-friendly demand, and lack of mechanization require immediate attention to salvage the industry.

The aim of the study is to be determine the effect of lactose hydrolysis and sugar content on physicochemical properties, sensory profile and HMF (5-hydroxymethylfurfural) content in Dulce de Leche (DL). Lactose free (lactose-hydrolysed) dairy products as well as low sugar products have been developed to supply consumer demand. Two different sucrose concentrations, 16% and 20%, were used in milk jam samples produced by the traditional method. For the formation of desired colour and flavour in the Dulce de Leche, Maillard reaction products are mainly responsible. HMF is Maillard reaction indicator analysed in this work. Fat, protein, solid content, ash, lactic acid and pH analysis were carried out. Sucrose, glucose, fructose and lactose concentrations were determined. Lightness, yellowness and redness as colour parameters of DL samples were evaluated and sensory analyses were also performed. It has been revealed that lactose hydrolysis causes significant changes in the color parameters and sensory profile of the samples. In this study, less or no HMF was detected in the lactose hydrolyzed DL samples compared to the control samples.