Abstract:
Coconut (Cocos nucifera L.) saps traditionally collected Hal bark (Vateria copallifera) (HAL Jaggery)
and pure sap collected by novel sap collection method (NSC Jaggery) were used to produce pure solid
jaggery and value added solid jaggery. Three concentration of cinnamon (0.2 %, 0.4 %, 0.6 %) and
nutmeng (0.05 %, 0.1 %, 1.5 %) were used to prepare cinnamon (CIN Jaggery) and nutmeg (NUT
Jaggery) flavoured jaggey. Significant taste attribute was ranked by NSC Jaggery when it compared
with HAL Jaggery. Only texture of jaggery has changed significantly within the cinnamon percentages
and 0.2 % cinnamon was selected as best level. The addition of more than 0.05 % of nutmeg has created
a significant effect on taste, texture and overall acceptability. The physic-chemical and nutritional
composition of selected jaggery of 0.2 % cinnamon added jaggery and 0.05% of nutmeg added jaggery
were compared with HAL Jaggery and NSC jaggery. The yield (16 %) and hardness (1184 g) of four
types of coconut jaggery were not changed significantly. The pH ( 5.49±0.02 ) and browning index
(50.74) of CIN Jagery was significantly (P<0.05) higher than NSC Jaggery. Significantly (P<0.05)
higher moisture content (8.92±0.22%) was resulted in NSC Jaggery. Addition of 0.2% of cinnamon
into the pure coconut sap has increased the fiber content of jaggery significantly (P<0.05) from 0.05%
to 0.54%. The total sugar content of HAL Jaggery and NSC Jaggery were significantly (P<0.05) high
(82.20%) . Significant (P<0.05) amount of phenolic constituents were incorporated from hal
bark (560.50mg GAE/100g) followed by cinnamon (232.6 GAE/100g). Therefore, the sap collection
through traditional concept with Hal bark and value addition of jaggery with cinnamon have increased
the nutritional benefits of coconut jaggery than NUT Jaggery and NCS Jaggery.
