Abstract:
Sweet toddy is the phloem sap of coconut tree (Cocos nusifera), with the composition of
16.5g/100ml of Sucrose, 17.5g/100ml of Total Solids, 0.4 g/lOOml Ash, & 0.6g/100ml of
Protein, etc. The physical characters of freshly gathered sweet toddy are, whitish in colour
with sweet taste and pleasant odour. The responsible flavour components of toddy are,
alcohols, glycerols, aldehydes, ketones, amino acids, proteins, carboxylic acids, dissolved
gasses etc.
There are few toddy manufacturers in Sri Lanka, but their manufacturing process is
not streamlined in scientific manner. Therefore the product efficiency and the quality
are inconsistent. This is the effort of looking at toddy manufacturing process
scientifically and, to check whether the sweet toddy could be able to ferment by
brewing yeast.
Malt is the major source of starch, part of which can be supplemented by another
carbohydrate source known as adjunct. Considering the cost aspects as well as the
availability and composition of sweet toddy, this study was aimed to explore the
feasibility of using toddy as brewing adjunct.
The key quality parameters of sweet toddy were tested, before, during and after
fermentation, using beer analyzer and spectrophotometer mainly. The sensory
evaluations of the final products were done by internationally validated tasters.
There was high H2S production during fermentation, but the flavour was smoother
with a pleasant odour than marketed toddy. High sweetness was resulted in toddy,
fermented by brewing yeast than, that was done by wild yeast.
Brewing toddy in controlled conditions, result more smooth flavour and pleasant
odour. Even sweet toddy can be fermented by brewing yeast but a complete
fermentation was not performed. Moreover, Sweet toddy is an ideal adjunct for Lion
Stout.It is also expected to conduct a shelf life evaluation further.
