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

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*.