STANDARDIZATION OF PROCEDURE FOR LIQUID JAGGERY MAKING AND UTILIZATION FOR VALUE ADDITION
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Date
2009-11-10
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University of Agricultural Sciences, Bangalore
Abstract
Production of jaggery is seasonal, therefore preservation and storage of
solid jaggery become essential. Large scale storage during monsoon possess
serious problem. Hence there is need for alternative procedure for production of
good quality jaggery with reduced application of chemical additives.
“Standardization of procedure for liquid jaggery making and utilization for
value addition” was studied to increase the shelf life of jaggery as well as
consumption. Five additives and two preservatives were used in different
combinations to obtain good quality liquid jaggery. Assessment of physicochemical,
nutritional, storage and microbial quality analysis using AOAC and
other procedures. Two value added products such as Ice cream and Milk shake
were developed. Liquid jaggery and value added products were evaluated for
acceptability. Brix of sugar cane juice ranged from 20.70 to 22.00, pH 5.5 to 6.5
and reducing sugar 4.34 to 6.25 percent. T3 (all additives) was better clarificant
followed by T4 (chakke) and T5 (Hydrose). Moisture ranged from 17.80 to 35.93,
brix 14.20 to 17.43, sucrose 42.01 to 56.56, purity 73.35 to 85.87, average ash
content was 3.42 percent respectively. Protein ranged from 0.36 to 0.95, CHO
from 57.35 to 70.64, Energy from 241.43 to 286.24 Kcal, Calcium 72.26 to
78.00, Phosphorus 32.00 to 38.00 mg, Iron from 2.71 to 2.82mg per lOOg
respectively. Overall acceptability ranged from 3.65 to 4.20, 3.75 to 4.00 and
3.55 to 3.85 in glass container at zero, 45 and 90 days of storage. Cost benefit
ratio of liquid jaggery was 28.60. It could be concluded that procedure for liquid
jaggery making requires least amount of chemicals. Nutritional and microbial
quality showed positive trend towards extended shelf life. Therefore with little
modification in processing by adopting scientific techniques, good quality liquid
jaggery can be produced as a small scale enterprise as an income generating
activity.
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