Vol. 11, Issue 8 (2022)

Author(s):
S Deepthi, B Tanuja Priya, V Sudha Vani, K Giridhar and K Sireesha

Abstract:
The present investigation entitled “Standardization of base material for preparation of turmeric and jaggery based lozenges”. was conducted at Post Harvest Technology, College of Horticulture, Dr. Y.S.R Horticultural University, AP. In this study, turmeric lozenges in various quantities made using turmeric powder, jaggery, lemon juice and pepper were designed, prepared and tested for organoleptic quality. Formulas with different ratios have textures that varied in terms of hardness, stickiness, smoothness, grittiness, and spreadability. Additionally, compared to other combinations, lozenges made with 3g of turmeric powder, 2g of pepper, 70° Brix of jaggery, and 5ml of lemon juice had the highest and widest consumer preferences. Consequently, an improved formulation of turmeric lozenges with jaggery is offered as a substitute for their flavour and mouth feel in order to increase the immunity.