Standardization of Krishna Tulsi (Ocimum tenuiflorum) Enriched Jaggery and Quality Analysis

摘要

Jaggery is the natural sweetener available in solid, liquid and powder form. The micronutrients which are present in jaggery has many nutritional and medicinal properties. Jaggery has proved itself better as compared to white sugar. The objective of the study was standardization of krishna tulsi (Ocimum tenuiflorum) enriched jaggery and its quality analysis. In the current study, jaggery enriched in two forms using tulsi powder and aqueous extraction. Sugarcane variety VCF0517 was selected for jaggery preparation and herbs were added at the concentration of 1.0, 1.5 and 2.0 per cent and subjected for physical parameters and sensory evaluation. Best accepted enriched jaggery was subjected to chemical and mineral estimation. Results showed that concentration at 2.0 per cent found to be best accepted in both the methods with respect to appearance, color, texture, taste, flavour and overall acceptability. pH range between 6.15 to 7.09 while the moisture content in jaggery enriched with tulsi powder (5.74 to 6.46) and aqueous extraction of tulsi (6.09 to 6.46), whereas cutting strength of the enriched jaggery with tulsi powder (9.71 to 10.73 kg /cm2) found to be lower when compared to control (25.61) and aqueous extraction of tulsi (16.66 to 21.20 kg /cm2). Color parameters such as T* a* b* values lightness, redness and yellowness found to be lower in jaggery enriched with tulsi powder compared to control and aqueous extraction. Mineral composition found to be higher in enriched jaggery with tulsi powder such as calcium (158 mg), magnesium (145 mg), iron (11.95 mg) and phosphorus (44 mg). Findings concluded that jaggery enriched with Ocimum tenuiflorum powder found to be best accepted for the general health and nutritional benefits.