Abstract:
Kithul jaggery is a natural sweetener made by the concentrated phloem sap of Caryota
urens (Kithul) with no chemical additives. According to folkloric knowledge, Kithul sap
based products such as jaggery possess health promoting properties and health
benefits. However, these functional properties of Kithul sap based products have not
been scientifically investigated. There are no reports available on the important
properties such as antioxidant activity, Total Polyphenolic Content (TPC) and Total
Flavonoid Content (TFC) of traditional pure Kithul jaggery (TPKJ). Cinnamomum
zeylanicum (Cinnamon) bark is widely used as a flavoring ingredient in several foods.
The major flavoring components of this bark, as often reported, include
cinnamaldehyde, cinnamic acid, cinnamyl alcohol and eugenol. Cinnamon bark is also
known for its antioxidative, antimicrobial and anti-carcinogenic properties owing to the
presence of phenolic compounds. Cinnamon bark powder incorporated Kithul jaggery
is an ideal value added product that utilizes cinnamon bark powder (CBP) as a nutrient
rich and healthy sweetener with good flavor, color, odor, texture and overall acceptance
compared to traditional Kithul jaggery. Kithul jaggery samples were prepared according
to the traditional method and they were analyzed by the determination of ash
percentage, TPC, TFC, total reducing sugar, antioxidant activity and moisture
percentage. A combination was analyzed for the above properties between TPKJ and
cinnamon incorporated Kithul jaggery (CKJ). TPKJ and CKJ products were evaluated
through an untrained sensory panel. Accordingly the product that incorporated
4.0%w/w of CBP was selected as the product with the best flavor characteristics and it
was used for following analysis. CKJ and TPKJ were analyzed for their reducing sugar.
Reducing sugar content was not significantly different between TPKJ and CKJ (4%w/w).
Moisture percentage was significantly different in CKJ compared to TPKJ and ash
percentage was not significantly different in CKJ compared to TPKJ. Extracted
percentage was not significantly different in CKJ compared to TPKJ in 80% ethanol, a
solution for dried sample preparation to determine TPC, TFC and ABTS radical
scavenging assays. But, extracted percentage of CBP was significantly different
compared to both of the jaggery variations. TPC, TFC and ABTS radical scavenging
assays were evaluated and these were not significantly different in CKJ compared to
TPKJ. Solution rate was not significantly different in CKJ compared to TPKJ. The most
appropriate method should be used for the extraction of CBP. Sap should be boiled to a
temperature of 110 ºC. Cinnamon bark powder consists of 1.5, 3.0, 4.0 and 5.5%w/w
percentages those could be incorporated at a temperature of 80-90 ºC to boiled thick
juice. Moisture content was higher in CKJ than TPKJ.