Vol. 12, Special Issue 12 (2023)

Author(s):
Sarang Aralkar, Rajesh Kshirsagar, Kailash Gadhe and Bhanudas Patil

Abstract:
The present investigation entitled “Exploring liquid jaggery as a novel ingredient for formulation of confectionery product lollipop” was carried out at College of Food Technology, VNMKV University, Parbhani. The lollipop-making process involved heating liquid jaggery and liquid glucose, with the addition of spice combinations of dried ginger and turmeric for enhanced flavor and nutritional value. The resulting lollipop mixture taken for organoleptic evaluation for color, flavor, taste, texture, and overall acceptability. Furthermore, the organoleptically selected liquid jaggery lollipop sample (78.5 gm of liquid jaggery, 20 gm of liquid glucose, 0.75 gm of dry ginger powder and 0.75 gm of dry turmeric powder) along with the control sample (80 gm of liquid jaggery and 20 gm of liquid glucose) subjected to a detailed proximate analysis examining properties such as moisture, fat, protein, carbohydrate, ash, total sugar, reducing sugar, and non-reducing sugar content. The findings revealed favorable compositions, emphasizing its versatility of confectionery product liquid jaggery lollipop a product rich in potential health benefits.