Lamdande Archana G, Khabeer Shamsiya T, Kulathooran Ramalakshmi, Dasappa Indrani
1Academy of Scientific and Innovative Research, New Delhi, India.
2Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India.
J Food Sci Technol. 2018 Aug;55(8):3144-3153. doi: 10.1007/s13197-018-3242-7. Epub 2018 Jun 1.
Jaggery () is a natural sweetener made by concentration of sugarcane juice, contains all minerals and vitamins present in sugarcane juice. In order to utilise jaggery in place of sugar, muffins were prepared by replacing 84% sugar with 42, 63 and 84% jaggery. Different levels of eggs namely 42, 63 and 84% were also tried for jaggery muffins. The results showed that muffins prepared with 84% each of jaggery and eggs had acceptable quality characteristics. Effect of jaggery in comparison with sugar on the pasting characteristics of wheat flour, physico-sensory and storage characteristics of muffins were studied. Addition of jaggery and sugar increased pasting temperature and peak viscosity. Higher increase in pasting temperature with jaggery and in peak viscosity with sugar were observed indicating differential influence on pasting characteristics of wheat flour. The muffins with jaggery had lower pH, overall quality score and higher a than muffins with sugar. During 21 days storage period, pH and a decreased and titratable acidity increased for both the muffins. Even though the muffins with jaggery were less soft, showed lower overall quality score than the muffins with sugar, muffins with jaggery were acceptable and both the muffins were found to be microbiologically safe, as shown by the microbial load (total mesophilic count and yeast and mold count) in the range of 66-89 CFU/g. Hence, it can be concluded that it is possible to replace sugar with jaggery in muffins without affecting the properties of the product.
粗糖（）是一种通过浓缩甘蔗汁制成的天然甜味剂，含有甘蔗汁中存在的所有矿物质和维生素。为了用粗糖替代糖来制作松饼，分别用42%、63%和84%的粗糖替代84%的糖来制备松饼。对于粗糖松饼，还尝试了不同水平的鸡蛋，即42%、63%和84%。结果表明，用84%的粗糖和84%的鸡蛋制作的松饼具有可接受的品质特性。研究了粗糖与糖相比对小麦粉糊化特性、松饼的物理感官特性和储存特性的影响。添加粗糖和糖会提高糊化温度和峰值粘度。观察到粗糖使糊化温度升高幅度更大，糖使峰值粘度升高幅度更大，表明对小麦粉糊化特性有不同影响。与加糖的松饼相比，加粗糖的松饼pH值较低、总体质量得分较低且a值较高。在21天的储存期内，两种松饼的pH值和a值均下降，可滴定酸度增加。尽管加粗糖的松饼较不松软，总体质量得分低于加糖的松饼，但加粗糖的松饼是可接受的，并且两种松饼在微生物学上都是安全的，如微生物负荷（总嗜温菌数以及酵母和霉菌数）在66 - 89 CFU/g范围内所示。因此，可以得出结论：在松饼中用粗糖替代糖而不影响产品特性是可行的。
