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:	eng
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
Online Access:	Get full text
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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