Effect of Incorporated Bark Powder of Cinnamomum zeylanicum on Physiochemical Properties of Caryota urens Jaggery

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.