Sensory Properties of Table Sugars Derived from the Inflorescences Sap of Three Coconut (Cocos Nucifera.L) Cultivars in Côte d'Ivoire

Abstract

The present study aimed to determine the acceptability of crystalline sugars from the sap of coconut inflorescence (Cocos Nucifera.L) hybrids PB121+, PB113+ and cultivar GOA by the consumer. They were produced for 45, 40 and 35 minutes at temperatures ranging from 60-120; 60-140 and 60-160°C respectively for T1, T2 and T3 treatments. The results of the sensory characterization show that coconut sugars are better accepted than white (6.06) and brown (5.5) cane sugars. The perception of the descriptors reveals that coconut sugars as a whole have a finer texture than cane sugars. This increases their pleasantness in the mouth. Those from treatment 1 have a white color and are characterized by a subtle coconut aroma and a pronounced caramel aroma. The sugars from treatments 2 and 3 are blond and dark brown respectively, with a very pronounced coconut aroma. Thus, coconut sugar has organoleptic assets that make it an alternative to cane sugar. These properties make it an ingredient that can be used in pastry making for cakes, ice cream, in sweet culinary recipes and to sweeten drinks.