Comparison of quality and nutritional contents of palmyrah jaggery made from treacle and sweet sap and determination of the adulteration in the marketed samples

Abstract

Palmyrah Jaggery is sweet in nature and is produced by concentrating the unfermented inflorescence sap of the palmyrah palm (Borassus flabellifer L.). Since, palmyrah sweet sap is seasonal, jaggery is also produced from preserved treacle, during off seasons, to overcome the limitation. Nevertheless, the authenticity of jaggery found in the market is questionable. This study investigates on the quality parameters and selected nutrient contents of palmyrah jaggery produced from fresh sweet sap, preserved treacle and of adulterated palmyrah jaggery. Palmyrah jaggery produced from fresh sap and preserved treacle was in compliance with the requirements of SLS 521:1981. Reducing sugar and non-reducing sugar contents of sweet sap and pure jaggery ranged between 2.15 ± 0.12% to 3.16 ± 0.34% and 77.1 ± 0.50% to 82.2 ± 0.56% respectively, while in the adulterated jaggery the ratio of reducing to non-reducing sugar contents showed variations. The sulfated ash content of pure jaggery was in the range of 3.65 ± 0.35 to 3.28 ± 0.14% while found less in adulterated jaggery. Iron and total phenolic content of pure jaggery were in the range of 11.18 ± 0.05 to 10.33 ± 0.07 mg/100 g and 38.84 ± 0.06 to 44.15 ± 0.08 mg/100 g respectively, but was in a lower range in adulterated jaggery. The study concludes that fresh sap preserved in the form of treacle could be successfully used during off season to produce palmyrah jaggery. Acidity, sulfated ash, reducing sugar, non-reducing sugar, total ash and mater insoluble in water, iron and total phenolic content can be used as reliable parameters for identify adulteration of palmyrah jaggery.

Keywords

• palmyrah
• sweet sap
• treacle
• jaggery
• adulteration