Effect heating time and sugar on physicochemical and antioxidant activity of palmyra palm pericarp syrup

Abstract

Abstract Palmyra palm pericarp syrup from Borassus flabellifer is rich in antioxidants and minerals and has a unique taste, making it a potentially beneficial functional drink. The study employed a completely randomized design with two factors: sugar addition (1:1, 1:1.5, 1:2) and heating time 80°C (13, 18, and 24 minutes). The research involved formulating the syrup, cooking it according to the treatments, and evaluating the results using two-way ANOVA. It was concluded that both treatments significantly influenced the syrup attributes, especially antioxidant activity. P1G1 has the highest % inhibition of 56.54 with a water content of 52.95%, ash content of 0.15%, crude fiber of 0.24%, viscosity of 3.28 PaS, and total dissolved solids of 44.67 °brix. The treatment did not significantly affect the colors L*, a*, and b*.