ABSTRACT:
Jaggery (Gur) is a natural sweetener made by the concentration of
sugarcane juice, contains all minerals and vitamins present in sugarcane
juice. To utilize jaggery in place of sugar, the cake was prepared by
replacing sugar (sucrose) with 20, 40, 60, 80, and 100 % jaggery and the
physical and storage properties of the resultant cakes were compared. The
results showed that cake prepared with 100% of jaggery had acceptable
quality characteristics. The effect of jaggery in comparison with sugar on the
pasting characteristics and physical-sensory storage characteristics of cakes
were studied. The cake with Jaggery had a lower overall quality score than
the cake with sugar. Even though the cake with Jaggery was less soft,
showed a lower overall quality score than the cake with sugar, the cake with
Jaggery was acceptable and the cake samples were found to be
microbiologically safe, as shown by the microbial load (E. coli and
Salmonella. spp.). Hence, it can be concluded that it is possible to replace
sugar with jaggery in cakes without affecting the properties of the product.