Characterization of meringue formulated with different palm sugar substitutes

Sugar acts as a stabilizing agent by binding with the water and giving a stable shape to the meringue. The addition of sugar is the critical point in the production of meringue, as it is expected to increase the temperature of protein denaturation, as well as to reduce the drainage of foam which indicates high stability. This study aimed to determine the effects of palm sugar substitution on the total soluble solids, and physicochemical (i.e., pH, moisture, specific volume, hardness, colour...