Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins

Lamdande, Archana G.; Khabeer, Shamsiya Trichur; Ramalakshmi, K.; Indrani, D.

doi:10.1007/s13197-018-3242-7

Cited by 28 publications

(31 citation statements)

References 22 publications

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“…The ash content increased by 0.35% of value added shrikhand in comparison with control due to the addition of Jaggery powder accounts for total inorganic matter in the shrikhand sample S 2 reflected in the higher value of total ash. Agreement with the finding of (Lamdande et al 2018). The results obtained showed that the fat content was 7.76% to 8.80% in control and Jaggary powder added product respectively.…”

Section: Effect Of Jaggery Powder On the Nutritional Quality Of Shriksupporting

confidence: 89%

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Effect of Replacement of Sugar with Jaggery Powder on Sensory and Nutritional Quality of Shrikhand

R.¹,

Sonkamble²

2020

AJDFR

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Background: The recent market trend of Diabetic products is increasing very fast due to awareness in consumers about the benefits of the products for sound health. It is estimated that around 8-12% of the global population buys diabetic products on regular basis. Shrikhand is fermented dairy product prepared by blending chakka, a semi-solid mass obtained after draining whey from dahi, with sugar, and other ingredients. In the preparation process of both sugar and Jaggary powder, sweeteners are different. While manufacturing White Sugar, harmful chemicals like Phosphoric acid, Sulfur Dioxide, Calcium Hydroxide, Polyacrylamide and Bone Char are used. Jaggery is far better than white sugar, Jaggery is far better than white sugar, because of its nutritional significance of sucrose (C12H22O11), with traces of mineral salts, iron, and some fiber. Shrikhand is a highly refreshing and energy dense dairy dessert due to its high fat, protein and carbohydrates content. Hence, the current study aimed at evaluating the effect of Jaggery powder on the sensory quality and Nutritional quality of shrikhand in order to manage and control eating calorie-rich food like sugar increases the risk of diabetes.Method: In this study Laboratory investigation during 2019-2020 conducted. The experiment was carried out in the Department of Dairy science Research Centre, Yeshwant Mahavidyalaya Nanded, MS. To utilize jaggery powder in place of sugar, value added shrikhand prepared by replacing 45 % sugar replaced with three levels of sugar i.e. 31, 41, and 51% Jaggery powder was used and study was laid in Completely Randomized Design with three replication. The effect of all treated samples and their interaction were studied on the sensory quality of Shrikhand. Conclusion: In present investigation the effect of Jaggery powder on the sensory and nutritional quality of value added Shrikhand was studied, on the basis of sensory and chemical qualities. There was a significant difference (P less than 0.05) in overall acceptability scores observed between all treatment combinations. Higher acceptability score (7.99) indicating superior acceptability among experimental samples. The mean liking was in the following trend: SO greater than S2 greater than S1 greater than S3 .The present work showed that Shrikhand (S2) prepared with 41% Jaggery powder had more acceptable quality characteristics among all the experimental samples. The nutritional parameters were significantly (p less than 0.05) differ except protein. It is acceptable that sugar can be replaced with Jaggery powder on an equal weight basis in preparation of shrikhand.

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Section: Effect Of Jaggery Powder On the Nutritional Quality Of Shriksupporting

confidence: 89%

“…An increase of 3.37% was observed in the value added shrikhand. It may be due to more moisture content in the Jaggery powder agreement with the finding of (Lamdande et al 2018). The percentage of total solid was within the range of 47% to 56%.…”

supporting

confidence: 84%

Effect of Replacement of Sugar with Jaggery Powder on Sensory and Nutritional Quality of Shrikhand

R.¹,

Sonkamble²

2020

AJDFR

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“…Very limited literature is available on the possibility of using jaggery for 3D printing by its viscoelastic property as it can be used to partially or fully replace sugar in 3D printing which can open a wide arena for healthy alternatives using 3D printing. It has also been shown that jaggery can be used in different bakery products in place of sugar (Lamdande et al., 2018), hence, if it is found to be printable there are a wide range of products that can be printed as many products being printed now commercially, are sugar based.…”

Section: Introductionmentioning

confidence: 99%

Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing

Thangalakshmi

Arora

Kaur

et al. 2021

J. Food Process. Preserv.

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A novel 3D printable food construct, comprising of rice flour (RF), jaggery (J), and water (W) are being investigated for an extrusion‐based 3D food printer. The effect of the constituents on the rheological properties, textural properties, and printability of 20 different combinations were investigated and two combinations of R3 and R5 were found to be best printable based on their shape retention after printing. To determine the best combination between R3 and R5 steaming was done as post‐processing and R5 was found to have better dimensional accuracy than R3. Also, R5 required lesser extrusion force compared to R3. The rheological and textural parameters of the best combination R5 (RF: 85.95 g, J: 33.04 g, W: 114.93 g) are hardness: 254.41 g, adhesiveness: −527.05 g‐sec, firmness: 3,835.66 g, G′: 9,066.67 Pa, G″: 1,708.33 Pa, phase angle: 10.68°, G*: 9,226.2 Pa, flow stress (FS): 138.07 Pa, yield stress: 8.06 Pa. Mathematical model for G′, G″, and FS with R2 .91, .83, and .99, respectively, are proposed. Practical applications The developed construct can be used as a healthy 3D printing construct by new startups as 3D printing is gaining importance day by day. The complete rheological and texture properties of the best printable construct are studied in detail which helps in characterizing the sample and mathematical models are proposed for G′, G″, and flow stress. This work proposes the use of jaggery as a healthy alternative to sugar as many commercial 3D printed objects are based on sugar. Since most of the printing has been reported with some sort of additives, this work proves the possibility of using traditional food materials without additives for printing.

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“…The results of Lamdande, et al (2018) for evaluation of physicochemical characteristics of both the muffins showed that the moisture content of muffins prepared with jaggery was higher (21.8%) than muffins prepared with sugar (19.6%) due to presence of invert sugar, mineral salts which are hygroscopic in nature and also higher moisture content present in the jaggery (Mandal et al 2006). The protein and fat contents were slightly lower (6.38 and 30.93%) in muffins with jaggery than muffins with sugar (6.58 and 33.33%).…”

Section: -Nutritional Properties and Sensory Evaluation Of Cake Madementioning

confidence: 99%

“…As shown in Table (1), Panela or Jaggery (Gur) is a natural sweetener made by the concentration of sugarcane juice, contains all minerals and vitamins present in sugarcane juice, and therefore, it is expected that its nutritional value is higher than that of refined sugar (Kumar andTiwari, 2006 andLamdande, et al, 2018). It has been shown that panela has medicinal properties, for example, preventing lung lesions induced by smoke, due to its antioxygenic and anticarcinogenic properties (Sahu and Paul, 1998;Sahu and Saxena, 1994).…”

Section: Introductionmentioning

confidence: 99%

Effect of Sucrose Substitution With Jaggery Sugar on the Physicochemical Properties of Cake

2020

Egyptian Journal of Applied Science

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is a natural sweetener made by the concentration of sugarcane juice, contains all minerals and vitamins present in sugarcane juice. To utilize jaggery in place of sugar, the cake was prepared by replacing sugar (sucrose) with 20, 40, 60, 80, and 100 % jaggery and the physical and storage properties of the resultant cakes were compared. The results showed that cake prepared with 100% of jaggery had acceptable quality characteristics. The effect of jaggery in comparison with sugar on the pasting characteristics and physical-sensory storage characteristics of cakes were studied. The cake with Jaggery had a lower overall quality score than the cake with sugar. Even though the cake with Jaggery was less soft, showed a lower overall quality score than the cake with sugar, the cake with Jaggery was acceptable and the cake samples were found to be microbiologically safe, as shown by the microbial load (E. coli and Salmonella. spp.). Hence, it can be concluded that it is possible to replace sugar with jaggery in cakes without affecting the properties of the product.

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Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins

Cited by 28 publications

References 22 publications

Effect of Replacement of Sugar with Jaggery Powder on Sensory and Nutritional Quality of Shrikhand

Effect of Replacement of Sugar with Jaggery Powder on Sensory and Nutritional Quality of Shrikhand

Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing

Effect of Sucrose Substitution With Jaggery Sugar on the Physicochemical Properties of Cake

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