DEVELOPMENT OF HERBAL JAGGERY FOR ENHANCED QUALITY AND SHELF LIFE
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Date
2022-03-26
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University of Agricultural Sciences GKVK, Bangalore
Abstract
Jaggery is the natural sweetener available in solid, liquid and powder form. Jaggery contain micronutrients which has many nutritional and medicinal properties. Medicinal herbs or plants have been known to be an important potential source of therapeutic or curative aids. The present study was undertaken to develop herbal jaggery for enhanced quality and shelf life. In the current study, ugarcane variety VCF0517 was selected for jaggery preparation. Jaggery was enriched with tulsi, mint and ginger in powder form and aqueous extract at the concentration 1.0, 1.5 and 2.0 per cent and enveloped herbal jaggery subjected for physical and sensory parameter. Powder, liquid and cube form of jaggery were developed. Flavored chikki, jaggery chocolates and in tea preparation herbal ggery was used and products were subjected to sensory evaluation. Results showed that on initial day the physical characteristics including pH, moisture, hardness and insoluble solids were found unchanged in both forms of jaggery. Sensory evaluation of developed herbal jaggery record good at 2 per cent concentration. Storage study showed that, as the storage period increased the pH of verbal jaggery decreased from 6.13 to 5.20. Compared to control and aqueous extract the dried herb powder jaggery had less content of total sugar (81.23 to 82.30), reducing sugar (6.42 to 6.59) and sucrose (72.62 to 74.10). Whereas herb powder based jaggery had higher mineral composition, polyphenol, flavonoid and also exhibited more antioxidant activity at 300 μg/ml (76.37 to 88.18) compared aqueous extract. Different forms of jaggery can be used in traditional recipes in the preparation of sweets. Herbal jaggery was also found to be highly suitable for tea preparation as it had very good mouthfeel. Herbal jaggery enriched with Tulsa, mint and ginger enhanced the overall quality of jaggery with respect to nutrition content and bioactive properties.