Studies on the Consistency of Jaggery-Based Hard-Boiled Candy by Incorporating Thickening and Gelling Agents

Jaggery is a product that is widely consumed, particularly by the rural people, and is manufactured from sugarcane juice. Jaggery and confectionery are traditional cane based sweets consumed by a large number of people worldwide. Traditionally, jaggery was made by boiling sugarcane juice in an open...

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Bibliographic Details
Published in:Sugar tech : an international journal of sugar crops & related industries 2022-10, Vol.24 (5), p.1617-1623
Main Authors: Dinesh Kumar, Ravi, Sudhakar, V., Sairagul, G., Jony Blessing Manoj, J.
Format: Article
Language:English
Subjects:
Agriculture
Biomedical and Life Sciences
Candy
Confectionery
Gelatin
Guar
Guar gum
High temperature
Life Sciences
Polysaccharides
Sensory properties
Short Communication
Sugar
Sugarcane
Temperature perception
Thickening agents
Xanthan
Xanthan gum
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Summary:Jaggery is a product that is widely consumed, particularly by the rural people, and is manufactured from sugarcane juice. Jaggery and confectionery are traditional cane based sweets consumed by a large number of people worldwide. Traditionally, jaggery was made by boiling sugarcane juice in an open pan, which consumes a lot of energy and time. The term "hard candy" encompasses a diverse variety of confectionery. Its usage is ambiguous and imprecise, with no clarity on its nature and uses. The hard candy sugar glasses are referred to as "high-boiled" sweets due to their hard-crack nature. To facilitate the preparation of hard-boiled jaggery based confectioneries, sensory and chemical studies were performed on a variety of gelling agents/thickening agents. Candy that has been boiled to a high temperature has a perceptible firmness without sticky nature. Hard boiled sugar candy has a noticeable hardness without being sticky. However, when sugar is replaced with jaggery, the resulting candy has an undesirable chewy texture and stickiness. In this work, jaggery was blended with hydrocolloid/gelling agents such as gum acacia, xanthan gum, guar gum, and gelatin to improve the quality and sensory properties of hard-boiled candy. While the mean sensory ratings were all favorable, the taste scores differed significantly across the variants. As a result of this research, hard-boiled candy prepared using jaggery and gelatin combination was found to be preferred, indicating that viable goods could be manufactured.
ISSN:0972-1525
0974-0740
0972-1525
DOI:10.1007/s12355-021-01074-3