Physiochemical Analysis Of Jaggery
The main aim of this work were Physiochemical analysis of jaggery and invert jaggery syrup, preparation of samples by using different methods like acid hydrolysis and enzymatic hydrolysis, optimization of process for production of the invert jaggery syrup, quality evaluation with respect to physiochemical, microbial and sensorial parameters of invert jaggery syrup and shelf life study of the invert jaggery syrup.
Jaggery is the sugarcane based traditional Indian sweetener. At present, 24.5% of the cane produced in India is being utilized for producing jaggery. Of the total world production, more than 70% of the jaggery is produced in India. To meet the future sweetener requirement, the scope of jaggery seems to be promising [9] In Maharashtra,
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Invert sugar syrup is a liquid carbohydrate sweetener in which all or a portion of the sucrose present has been inverted or broken into free glucose and free fructose (50% fructose, 50% glucose)[17]. It helps to baked goods to retain moisture and prolong shelf-life. It is sweeter than table sugar because fructose is sweeter than both sucrose and glucose. It is often referred to as "artificial honey”. According to FPO specification, invert syrup is golden yellow in color, 74.0% Total solids, 80-100% inversion, 2-3% free sucrose, 3.5-5.5 pH, 35% fructose, 35% glucose, 0.20% ash, soluble in water, glycerin and …show more content…
It has lower water activity than sucrose, so it increases product shelf life. Glucose and fructose cause a Maillard reaction when heated with protein-rich food ingredients. It results in browning and flavor development in the product. Invert sugar also affects the caramelization process, producing a browning effect [12, 14].
1.4 Advantages and application of invert syrup
• It prevents crystallization; improve shelf life and flavour of confectionary product.
• The use of an already inverted solution in products with low pH reduces the risk of changes in the finished product during storage, e.g. changed flavour profile in beverages.
• Already inverted liquids provide an easy handling with fewer process steps.
• Bakeries and biscuits: - It can be used for caramelisation, enhancement of flavour and texture improvement.
• Bread, cakes and pastries: - It improves quality of bread crust and makes bread crumb softer. It increases yeast activity.
• Fruit processing: - When invert sugar used for fruit processing, it increases shelf life due to good humectants properties. It also enhances taste and
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