Asian Journal of Dairy and Food Research, volume 39 issue 4 (december 2020) : 296-299

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

R.S. Sonwane, S.B. Sonkamble
1Department of Dairy Science, Yeshwant Mahavidyalaya, Nanded-431 602, Maharashtra, India.
Cite article:- Sonwane R.S., Sonkamble S.B. (2020). Effect of Replacement of Sugar with Jaggery Powder on Sensory and Nutritional Quality of Shrikhand. Asian Journal of Dairy and Food Research. 39(4): 296-299. doi: 10.18805/ajdfr.DR-1556.
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<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>S2>S1>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<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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