Effect of Variations in the Concentration of Coconut Neera Syrup on Sugar Crystals Yield and Subsequent Physiochemical, Nutritional, and Thermal Property Changes

Abstract

With an increasing demand for coconut neera and its value-added products, attributed to its low glycemic index and its potential as a diabetes-friendly alternative to cane sugar, there is a need for standardized large-scale production methods. However, the diverse regional and traditional practices in neera sugar preparation pose challenges in establishing regulatory and quality standards. To address this, a pilot-scale neera processing unit was established. This study focuses on determining the optimal coconut neera syrup concentration (70, 74, and 78° Brix) for maximizing neera sugar crystal yield, investigating subsequent physiochemical, nutritional, and thermal property changes to enhance the understanding of neera sugar production. The study found a positive relationship between sugar syrup concentration and crystal yield, with 70, 74, and 78° Brix neera syrups producing 14.62 ± 0.57, 22.89 ± 0.25, and 26.48 ± 0.88 g of sugar crystals, respectively, after 25 days. Correspondingly, sucrose content at 70, 74, and 78° Brix increased to 4995.785, 5144.819, and 6164.89 mg/L, respectively. XRD analysis indicated higher crystallinity in crystals from 78° (98.25%) and 74° (97.34%) Brix syrup compared to 70° Brix syrup (83.09%). Crystals from 70° Brix neera syrup had the lowest melting point at 167.31 °C, while purer crystals from 74° Brix and 78° Brix neera syrups reached maximum melting points of 179.33 and 182.90 °C, respectively. Additionally, crystals from 70° Brix syrup exhibited a higher mineral content (Ca, Cu, Fe, Mg, Mn, and Zn). These findings offer valuable insights into optimizing neera sugar production for increased yield and desirable product characteristics.