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<p>Unfermented coconut sap collected from the traditional method with hal bark used for jaggery production (HAL Jaggery), while sap collected from the novel method used for pure jaggery preparation (NSC Jaggery) and value addition with cinnamon (<i>Cinnamomum zeylanicum)</i> (CIN Jaggery: 0.2, 0.4, 0.6%) and nutmeg (<i>Myristica fragrans)</i> (NUT Jaggery: 0.05, 0.1, 1.5%). Sensory (I, II, III), physiochemical, and nutritional properties of jaggery were evaluated. Significant (<i>P</i> &lt; 0.05) taste attribute was ranked by NSC Jaggery over the HAL Jaggery in sensory I. Only the organoleptic attribute of the texture of jaggery has changed significantly (<i>P</i> &lt; 0.05) within the cinnamon percentages and 0.2% cinnamon was the best value addition. The addition of more than 0.05% of nutmeg has created a significant effect on taste, texture, and overall acceptability. NSC, HAL, 0.2% CIN, and 0.05% NUT Jaggery were selected for further analysis. Significantly higher (<i>P</i> &lt; 0.05) moisture content has resulted in NSC Jaggery than others. The addition of 0.2% cinnamon into the pure coconut sap has increased the fiber content of jaggery significantly. The total sugar content of HAL Jaggery and NSC Jaggery was high (82.20%). K (11615&#xa0;mg/Kg) is the prominent mineral source in coconut jaggery followed by Na (4223&#xa0;mg/Kg) which is significantly high in HAL jaggery. The addition of different constituents to the fresh coconut sap increased the ascorbic acid content of jaggery. Significantly high phenolic constituents have resulted from HAL jaggery. CIN Jaggery and HAL Jaggery have shown more additional nutritional benefits than NSC jaggery and NUT jaggery.</p>

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Effects of Harvesting Techniques and Value Addition on the Nutritional and Physicochemical Properties of Coconut (Cocos nucifera L.) Jaggery

  • 期刊论文

  • 发表日期：

    2025年4月17日

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  • H. P. D. T. Hewa Pathirana,
  • L. L. W. C. Yalegama,
  • W. L. I. Wijesekara,
  • M. A. Jayasinghe,
  • D. L. C. N. Hitigedara

摘要

Unfermented coconut sap collected from the traditional method with hal bark used for jaggery production (HAL Jaggery), while sap collected from the novel method used for pure jaggery preparation (NSC Jaggery) and value addition with cinnamon (Cinnamomum zeylanicum) (CIN Jaggery: 0.2, 0.4, 0.6%) and nutmeg (Myristica fragrans) (NUT Jaggery: 0.05, 0.1, 1.5%). Sensory (I, II, III), physiochemical, and nutritional properties of jaggery were evaluated. Significant (P < 0.05) taste attribute was ranked by NSC Jaggery over the HAL Jaggery in sensory I. Only the organoleptic attribute of the texture of jaggery has changed significantly (P < 0.05) within the cinnamon percentages and 0.2% cinnamon was the best value addition. The addition of more than 0.05% of nutmeg has created a significant effect on taste, texture, and overall acceptability. NSC, HAL, 0.2% CIN, and 0.05% NUT Jaggery were selected for further analysis. Significantly higher (P < 0.05) moisture content has resulted in NSC Jaggery than others. The addition of 0.2% cinnamon into the pure coconut sap has increased the fiber content of jaggery significantly. The total sugar content of HAL Jaggery and NSC Jaggery was high (82.20%). K (11615 mg/Kg) is the prominent mineral source in coconut jaggery followed by Na (4223 mg/Kg) which is significantly high in HAL jaggery. The addition of different constituents to the fresh coconut sap increased the ascorbic acid content of jaggery. Significantly high phenolic constituents have resulted from HAL jaggery. CIN Jaggery and HAL Jaggery have shown more additional nutritional benefits than NSC jaggery and NUT jaggery.