Vol. 11, Special Issue 5 (2022)

Author(s):
Md. Hafez Quadri, V Madhavi, A Navya, R Jayaprakash, G Rajender and R Swamy

Abstract:
Jaggery is a natural sweetener made by concentrating the sugarcane (Saccharum officinarum) juice with clarification to remove impurities and uniform heating in open pan. It is a sensitive product, getting affected by number of factors right from cultivation practices of sugarcane to processing and storage. The present study implies that the development of granular jaggery which can be used to replace the utilization of sugar granules in daily intake and comparative study on processed jaggery products with sugar products. The granular jaggery were prepared by concentrating sugarcane juice of above 20 ^obrix and uniform heating up to 120 ⁰C in an open pan and scrapping the gur with wooden scrapper. Granular jaggery of less than 2 mm size were prepared by sieving and packed in polythene pouches. These jaggery granules were used to prepare jaggery chocolates and compared with sugar-based chocolates which is taken as control sample, Sₒ. The jaggery chocolates were formulated by using different proportion of granular jaggery i.e., 45, 50, and 55 per cent for J₁, J₂ and J₃ samples respectively. During the study, proximate analysis and sensory evaluation were conducted for J₁, J_2, J₃ and Sₒ samples to find the acceptance level of the jaggery chocolates using standard methods. The formulated jaggery chocolates with 50 per cent granular jaggery i.e., J₂ sample were acceptable with good flavour and textural properties.