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Vol. 12, Special Issue 12 (2023)

Exploring the nutritive sweetener liquid jaggery: Physicochemical characteristics and its application

Author(s):
Sarang Aralkar, Rajesh Kshirsagar, Vaishanvi Lande and Bharat Agarkar
Abstract:
India, a global food security contributor, harnesses its agricultural prowess to feed nearly 18% of the world's population. In the confectionery industry, as consumer preferences shift towards healthier options, liquid jaggery, a semi-solid derived from concentrated sugarcane juice, emerges as a nutritional alternative sweetener. This paper explores the physicochemical characteristics of liquid jaggery, a traditional sweetener with potential global applications. The research employs CO86032 variety sugarcane for analysis, evaluating physical, chemical, and phytochemical properties. Results reveal a high concentration of soluble solids (73° Brix), indicating its potency as a sweetening agent. The low percentage of insoluble solids suggests a smooth texture suitable for various food applications. Chemical analysis indicates a primarily sugary composition, with a moisture content of 21.32%, minimal fat (0.45%), and a slightly acidic pH (5.03). Mineral composition analysis demonstrates the presence of essential elements such as potassium, calcium, magnesium, iron, and zinc, contributing to overall nutritional value. Phytochemical analysis reveals significant levels of total phenols (4.46 mg GAE/gm), tannins (5.97 mg TAE/gm), and flavonoids (0.82 mg QE/ml), showcasing liquid jaggery's antioxidant properties. This comprehensive exploration of liquid jaggery's physicochemical characteristics provides valuable insights into its potential as a natural and organic sweetener with diverse applications, aligning with the global shift towards healthier dietary choices.
Pages: 388-391  |  117 Views  92 Downloads
How to cite this article:
Sarang Aralkar, Rajesh Kshirsagar, Vaishanvi Lande and Bharat Agarkar. Exploring the nutritive sweetener liquid jaggery: Physicochemical characteristics and its application. The Pharma Innovation Journal. 2023; 12(12S): 388-391.
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