Development of nutritious confectionary products from sugarcane juice
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Date
2020
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Punjab Agricultural University, Ludhiana
Abstract
Sugarcane (Saccharum officinarum) is an important cash crop cultivated in tropical and
subtropical regions of the world. Sugarcane has been used as a sweetener for millennia which
today contributes about 90 per cent of the world’s production. The objective of the present
study was to develop different nutritious confectionary products from sugarcane juice, to
study physiochemical and phytochemical characteristics of sugarcane juice, its products and
to assess the shelf stability of developed products. Sugarcane varieties CoJ88, CoJ64 and
CopB93 were used for the preparation of confectionary products (liquid jaggery and
sugarcane based toffee). Among all the varieties, juice of CoJ88 have shown best results in
terms of highest TSS, reducing sugars, total sugars, total phenols, antioxidant activity and low
water activity. Four types of clarificants i.e. aloevera mucilage, KMS, citric acid and lime
were used at different concentrations (0.1-0.4%, 0.05-0.1%, 0.05-0.1% and 0.5-2.0%)
respectively. Liquid jaggery prepared using aloevera mucilage at concentration of 0.4% was
found superior in aspects such as reduced processing time, improved yield and lower level of
scum formation. Liquid jaggery so prepared was having TSS 70°B, total sugars 56.98%,
reducing sugars 14.47%, and total phenols 56.98 GAE mg/100 g, antioxidant activity 47.01%,
Fourier transform infrared (FTIR) spectroscopy frequency ranged from 500-4000 cm-1 and
glycemic index 55. Toffee was also prepared using different treatments such as butter toffee,
sugar toffee, jaggery toffee and sugarcane juice toffee. Further, Sugarcane juice toffee
formulated with liquid jaggery was found to be most desirable on the basis of its
physicochemical, phytochemical and sensory attributes. TSS of sugarcane juice toffee was
found to be 85°B, total sugars 42.20%, reducing sugars 5.22%, fat 9.88%, FTIR spectroscopy
frequency ranged from 600-4000 cm-1 and glycemic index 63. Therefore, liquid jaggery and
sugarcane juice toffee have shown a wider scope in improving nutritional characteristics (total
phenols, antioxidants and glycemic index), when compared with other sweeteners prepared by
using chemical clarificants.
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Citation
Chandel, Nivedita (2020).Development of nutritious confectionary products from sugarcane juice (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.