Skip to content

The Coconut Sap Sugar:

08/18/2010

Coconut Sap Sugar Profile:

  • Glucose – 2.00
  • Fructose – 2.90
  • Sucrose – 85.68
  • Reducing sugars – 7.51
  • Total invert sugar (mixture of glucose and fructose) – 97.65

Process Flow:

  1. Collect toddy
  2. Strain, heat and stir continuously
  3. When thickens, cool
  4. Heat, stir, granulate
  5. Cool, stir
  6. Collect sugar and weigh
  7. Pack in bottles and plastic bags

Procedure:

  1. Boil coco sap to evaporate the water under moderate heat with occasional stirring until liquid thickens at 115° C.
  2. Remove it from the flame when it begins to become very sticky.
  3. Continue mixing until  it becomes granular.
  4. Air dry the brown sugar before placing them in a packaging material.

Glycemic Index (GI) of Coco Sap Sugar

  • Based on Food and Nutrition Research Institute (FNRI) study on 2007, the GI of coconut sap sugar was 36, hence classified as Low GI food, which can be used as natural sweetener of diabetics
  • The GI is a ranking system for carbohydrates based on the immediate effect on blood glucose levels.
  • The higher the number, the greater the blood sugar response.
  • A low GI food will cause a small rise in blood glucose level, while a high GI food will trigger a dramatic spike.
Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: