Abstract
Aim:
The
present study was undertaken to compare the physico-biochemical and microbial
qualities of organic, chemical-free and inorganic jaggery and the changes in
microbial count during storage.
Methodology: Jaggery was
prepared by evaporating of sugarcane juice with or without addition of
chemicals from organically or inorganically cultivated sugarcane. These
organic, chemical-free and inorganic jaggery were analysed for
physico-chemical, bioactive compounds and microbial properties.
Results: The present study
results that organic and chemical-free jaggery comes under Grade I, while
inorganic jaggery comes under Grade II. The organic jaggery and chemical-free
jaggery recorded 61% and 53%more total polyphenol content; 51% and 46% more
antioxidant potential and 6% and 10% more total flavonoids compared to
inorganic jaggery respectively. However, the shelf-life of organic jaggery
was less compared to inorganic jaggery due to high moisture content.
Interpretation: The present study
revealed significant difference in quality parameters in all three jaggery
samples. Though, the inorganic jaggery was brighter in color with low
microbial load, it falls short of beneficial components that are lost due to
addition of chemicals during processing. Hence, organic jaggery followed by
chemical-free jaggery can be recommended to both jaggery farmers and
consumers for premium price and nutritional health benefit.
Key
words:
Jaggery, Quality analysis, Sugarcane
|