Sweet Life with Coconut Sap
Coconut Sap contains
Coco Sap Sugar Profile
Coco Sap Sugar Effects in Humans
Glycemic Index (GI) of Coco Sap Sugar
Coco Sap Sugar GI Determination
Nutrients in Coco Sap Sugar
Functions of Selected Nutrients in Human Body
Source: Cruz et.
al. 2006 as cited by Secretaria et. al. 2006
Products from Coconut Sap
Coconut sap is obtained from tender, unopened inflorescence or spadix; it is slowly bent for easy collection. Coconut sap, when freshly gathered, is weet, oyster-white, transluscent and neutral in pH (Ticzon et. al. 1997) As analyzed, coconut sap has sucrose content of 165g per liter; each tree can yield up to 1.38 liters of coconut sap per day (Magat, 1991). The physical and chemical composition of coconut sap (Table 1) indicate it is rich in amino acids, specifically glutamic acid (Table 2), and vitamins (Table 3) (PCCARD, 1993)
Table 1. Physical and chemical characteristics of coconut sap.
Source: PCCARD, 1993
Table 2. Amino acid content of freshly-gathered coconut sap.
Table 3. Vitamin content of freshly-gathered coconut sap
In the Philippines, the main commercial products derived from coconut sap are tuba (coconut toddy), lambanog (liquor distilled from toddy) and vinegar (Ledesma, Ferrer and Carandang, 1993). Figure 1 shows the various coconut products from sap.
Sugar is also one of the products that can be derived from coconut sap although it is not well known in the country at present. Commonly used in Southern Tagalog region is sugar from buri palm and the more popular sangkaka which comes from sugar cane juice.
Previous published reports mention the potential benefits from coconut sap sugar due to its nutrient content and organic nature. However, this still requires further studies to fully validate claims.
The composition of coconut sugar (also known as gula kelapa, jaggery or gur) obtained from three locations in Indonesia was determined using HPLC. Sucrose was the major component of all samples (70-79%) followed by glucose and fructose )3-9% each). Minor variations in sugar content between samples were observed, probably due to differences in processing, raw material quality and variety of coconut (Pumomo, 1992).
There are two types of sugar formed: (1) coconut sugar and (2) molasses or treacle or coconut syrup. Coconut sugar (jaggery in Sri Lanka, gula Java in Indonesia) is dark brown, possibly in solid or module form (Ledesma, Ferrer, Carandang, 1993). The crystals are coarse and have varied shapes and sizes. it has the characteristic flavour of the coconut sap and the sugar content is approximately 80% (Sanchez, 1991).
Figure 1. Coconut products derived from coconut sap. (Magat, 1996)
2004/October 2005 Coconuts Today
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