Evaluation of sugarcane varieties for quality jaggery production
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Date
2020
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CCSHAU, Hisar
Abstract
The present investigation entitled ―Evaluation of sugarcane varieties for quality jaggery production‖ was carried out with the objectives to evaluate the sugarcane varieties for producing jaggery and to study the quality and nutritional value of the jaggery. The sugarcane varieties namely CoH 160, Co 238, Co 89003 (Early varieties), CoH 119, CoH 167 (Mid varieties) were harvested at November, January and March months and examined for quality jaggery production. The extracted juice of all the five sugarcane varieties was analyzed for its quantitative characteristics. The data showed that the juice extraction percent of different sugarcane varieties ranged from 48% (CoH 167) to 55.7% (CoH 119) and the jaggery recovery percentage ranged from 17.2 (CoH 119) to 19.9 (CoH 160) among all three harvesting months. There was non-significant difference observed in the TSS, pol percent, purity percent and ccs percent in different sugarcane varieties in all the three months. The jaggeries were nutritionally, physico– chemically and microbiologically analyzed. Jaggery samples were vacuum packaged with polyester polythene packaging material and stored at room temperature for 60 days. The data showed there was non- significant difference observed in sucrose percent, net rendement value, mineral content and proximate composition of the jaggery prepared from different sugarcane varieties in the month of November. In the month of January, there was non-significant difference observed in iron, calcium and proximate composition of the jaggery. In contrast significant difference was observed in the zinc content of the jaggery. In the month of March, there was non-significant difference observed in reducing sugar, total sugar, sucrose percent, net rendement value of the jaggery. According to sensory evaluation, Co 89003 followed by CoH 160 was observed maximum and statistically different from all the other varieties. Storage studies were done with two best varieties (CoH 160 & Co 89003) up to 60 days in the month of January. Significantly decreased in moisture content, total sugars, non-reducing sugars was observed with the increased storage period. But the reducing sugar of variety CoH 160 increased significantly and the other variety Co 89003 decrease significantly with the advancement of storage period. There was no microbial load was observed in jaggery stored for the period of two month.