Granulated coconut sugar is produced by heating coconut sap over a defined period. The effect of lysine addition on the chemical composition and antioxidant properties of granulated coconut sugar was investigated. A total of 2.5 L of coconut sap was supplemented with lysine at concentrations of 0.25, 0.5, and 0.75 mM, and then heated using an open process until the sap reached 118 °C. Subsequently, 50 g of granulated coconut sugar was collected.
The addition of lysine did not have a significant effect on water content, ash content, reducing sugars, total sugars, sucrose content, free amino acids, or total phenolic content of the granulated coconut sugar. However, varying lysine concentrations added to the coconut sap before heating significantly affected browning intensity, radical scavenging activity, and chelating activity of the final product. Granulated coconut sugar supplemented with 0.5 mM lysine exhibited the highest radical scavenging activity, while 0.25 mM lysine resulted in the highest chelating activity.