ABSTRACT

DEVELOPMENT OF JAGGERY BASED ENERGY BAR AND

KAJU KATLI
By
Mr. Belvelkar Vivek Chandrakant
Mr. Deshmukh Yashraj Dattaji
Ms. Gaikwad Mrunali Devendra
Ms. Ghadge Anuja Pandurang
Ms. Pisal Harshada Sadashiv

Dr. D. Y. Patil College of Agricultural Engineering and Technology,

Talsande, Dist-Kolhapur
Affiliated To
Mahatma Phule Krishi Vidyapeeth, Rahuri-412722, Dist-Ahmednagar,
M.S. (India)
June, 2024
Project Guide : Er. P. D. Ukey
Department : Processing and Food Engineering

The present research work entitled "Development of Jaggery based Energy Bar
and Kaju Katli" was carried out in the Department of Processing and Food Engineering,
Dr. D. Y. Patil College of Agricultural Engineering and Technology, Talsande, Kolhapur.
The main objective of the investigation was to develop the jaggery based Energy Bar and
Kaju Katli.
Sugarcane has mainly three processed products viz., Sugar, Jaggery and
Khandsary, which jaggery is traditional Indian sweetener. The jaggery industries are
grown in different parts of country such as Andhra Pradesh, Bihar, Haryana, Karnataka,
Punjab, Maharashtra, Tamil Nadu and Uttar Pradesh. Over 37.2 per cent of the total
sugarcane produced was processed for making jaggery and Khandsari Various institutes
and number of scientists are working on the jaggery processing and preservation. Many of
them have been developed new processing technologies, equipment’s for production of
jaggery, different storage methods for preservation of jaggery, and the value added
1
products to enrich the jaggery. The IISR, Lucknow had developed various processing
equipment (pan) and standardized the manufacturing process for hygienic preparation of
jaggery. Due to nutritious as well as medicinal value of jaggery, it is more popular in
world with great export potential.
Jaggery is sugarcane based natural sweetener made by the concentration of
sugarcane juice without any use of chemicals. It is available in the form of solid blocks
and in semi-liquid form. It contains the natural sources of minerals and vitamins
inherently present in sugarcane juice and it is one of the most wholesome and healthy
sugars in the world. The micro nutrients present in the jaggery possess antitoxic and anti-
carcinogenic properties. In India, of the 300 Mt of sugarcane produced, 53% is processed
into white sugar, 36% into jaggery and khandsari, 3% for chewing as cane juice and 8%
as seed cane. The methods of converting sugarcane and manufacturing sugar, Gur and
khandsari are different but a great value is added in the manufacturing of these
consumable final products. Further it offers employment opportunity to millions of
people. Of the total world production, more than 70% of the jaggery is produced in India
but most of the jaggery business suffers from losses. The development of different value
added products from jaggery and their commercial availability becomes needs of the hour
to sustain future profitability in the jaggery trade.
With the addition of nutritional additives, value added jaggery has a significant
export potential & may attract high market prices. To maintain future profitability in
jaggery trade, the manufacturing of various value- added products and its profitable
accessibility are essential.

2
INTRODUCTION

3
 1. INTRODUCTION
Gur (Jaggery) is a natural, traditional sweetener made by the concentration of
sugarcane juice and is known all over the world in different local names. It is a traditional
unrefined non-centrifugal sugar consumed in Asia, Africa, Latin America and the
Caribbean. Containing all the minerals and vitamins present in sugarcane juice, it is
known as healthiest sugar in the world. India is the largest producer and consumer of
jaggery. Out of total world production, more than 70% is produced in India. In India, of
the 300 Mt of sugarcane produced, 53% is processed into white sugar, 36% into jaggery
and khandsari, 3% for chewing as cane juice, and 8% as seed cane. Jaggery and khandsari
have withstood competition protecting farmers’ interests besides meeting ethnic demands.
Processes and equipment have been developed for quality solid, liquid and powder
jaggery. Liquid jaggery has been commercialized. The organic clarificants developed help
to retain jaggery as organic food. Jaggery is prepared by concentrating the sugarcane juice
and it is available in the form of solid blocks and in semi-liquid form. Besides this, the
sap collected from some palm trees such as palmyra-palm (Borassus flabellifer L.),
coconut-palm (Cocos nucifera L.), wild date palm (Phoenix sylvestris Roxb.) and sago-
palm (Caryota urens L.) is used for preparation of jaggery. For ease of handling,
packaging and storage, jaggery in granular form is becoming popular. The hygroscopic
nature of granulated jaggery product lead to stickiness and caking problems. India is
world's largest producer of sugar and sugarcane. Sugarcane in India is processed in to
sugar, gur and khandsari and undergoes considerable weight reduction during processing.
The methods of converting sugarcane and manufacturing sugar, gur and khandsari are
different but a great value is added in the manufacturing of these consumable final
products. Further it offers employment opportunity to millions of people. Gur is prepared
in all parts of the country. It is also known as Gul, gud, Jaggery, Vellum and Bella.
Sugarcane (Saccharumofficianarum) belongs to genus Saccharum and has a
potential to grow under tropical and subtropical conditions. India is the largest producer
and consumer of sugar in the world. About 45 million sugarcane farmers, their
dependents and a large agricultural force, constituting 7.5 percent of the rural population,
are involved in sugarcane cultivation, harvesting and ancillary activities. India has been
known as the original home of sugarcane and sugar. India is the second largest producer
of sugar in the world after Brazil.

4
Table 1.1: Composition of Jaggery
Sr. No. Constituent Value (%)
1. Sucrose 60-85
2. Reducing Sugar 6-14
3. Moisture 3.1-10
4. Insoluble Residue 0.5-1.1
5. Ash 80-84
6. Total Minerals 0.6-1.0

Jaggery is far complex than sugar, as it is made up of longer chains of sucrose.

Hence, it is digested slower than sugar and releases energy slowly and not spontaneously.
This provides energy for a longer time and is not harmful for the body. But this does not
certify it fit for consumption by diabetics, because ultimately it is sugar. Jaggery also
gathers a considerable amount of ferrous salts (iron) during its preparation, as it is
prepared in iron vessels. This iron is also good for health, particularly for those who are
anaemic or lack iron. Again, jaggery also contains of traces of mineral salts (you might
have experienced this, that jaggery leaves a hint of salt on tongue) which are very
beneficial for the body. These salts come from the sugar cane juice where it is absorbed
from the soil. Furthermore, jaggery is very good as a cleansing agent. It cleans lungs,
stomach, intestines, oesophagus and respiratory tracts. Those who face dust in their day to
day life are highly recommended to take a daily dose of jaggery. This can keep them safe
from asthma, cough & cold, congestion in chest etc. Gur is known to produce heat and
give instant energy to a human body. In many parts of India, there is a tradition of serving
a glass of water with Gur to welcome the guests. Gur is also used as a cattle feed, in
distillery, medicine manufacturing unit, ayurvedic medicines, ayurvedic sura and
ayurvedic health tonics. Recently Gur has also found a place in confectionary items. A
usage of Gur is also seen in leather and tobacco industries. Besides, in cement industries
and coalmines, Gur is supplied to the workers for in order to protect them from dust
allergies. And at the time of natural calamities, the district administration purchases Gur
and distributes it to the victims for various health benefits.
Predominantly, the Indian population is rural, as above 65 per cent people lives in
rural villages. The majority of the population suffers due to under nutrition and
malnutrition, is the common Indian diet is deficient Ing nutrition. The health food is
considered to be the food which is beneficial to health, beyond a normal healthy diet

5
required for human nutrition. It is also referred to as functional food, i.e., food for which a
specific claim of health benefits is made, such as that consumption of the food may
prevent diseases. Jaggery contains 0.6%-10% minerals; important among them are iron
(11mg), calcium (0.4%), magnesium and phosphorous (0.045%). Jaggery also contains
reducing sugars including glucose and fructose (10-15%), protein (0.25%), and fat
(0.05%). Daily use of jaggery may increase human life span. Incidence of less diabetes is
reported in jaggery consuming areas compared to sugar consuming areas
The magnesium strengthens the nervous system, helps to relax our muscles, gives
relief from fatigue and takes care of our blood vessels. It also, along with selenium, acts
as an antioxidant and has property to scavenge free radicals from our body. The
potassium and low amount of sodium present in jaggery maintain the acid balance in the
body cells and also combat acids and acetone and control our blood pressure. Iron helps
to prevent anaemia. It also helps to relieve tension and takes care of asthma, as it has anti-
allergic properties. Ayurveda also prescribes jaggery for migraine and at the time of post
pregnancy for removing all clotted blood from the body, within 40 days after the birth of
a baby. The preventive ability of jaggery on smoker's smoke-induced lung lesions suggest
the potential of jaggery as a protective food for workers in dusty and smoky atmosphere
even for those who are engaged in woollen industries, the wool dust clogged in the food
pipe could be cleared with jaggery. Thus, jaggery helps to breathe easier and counters the
pollution problems naturally. The moderate amount of calcium, phosphorous and zinc
helps to maintain optimum health. It also purifies the blood, prevents rheumatic
afflictions and bile disorders and thus helps to cure Jaundice.
There are mainly three forms of jaggery viz, solid jaggery, liquid jaggery and
granular Jaggery. In India about 80per cent jaggery prepared is in solid form and
remaining 20 per cent includes liquid and granular jaggery. While concentrating, when
the liquid content reaches to 60-70°B with a corresponding temperature of 105-108°C
(depending on the cane varieties and agro-climatic zones), the intermediate product
collected is popularly known as liquid jaggery. The granular jaggery is also popular
particularly among rural regions. The quality crystalline granular jaggery is prepared by
adjusting juice pH to 6.0- 62 by adding lime solution followed by juice boiling and
clarification simultaneously using deola (H. ficulneus) mucilage as a clarificant. A quality
jaggery is golden yellow in colour, hard in texture, crystalline in structure, sweet in taste,
less in impurities and low in moisture. The quality of jaggery is influenced by the variety

6
of cane, quantity and quality of fertilizers applied, quality of irrigation water and the
method of processing adopted.
The changing taste and preferences for food and food products and increasing
awareness for natural products in the global markets has created new avenues for export
of natural products. The liberalization of Indian economy has provided new opportunities
to take the advantage of rising demand in the world markets for various natural products
like jaggery.
India has enough potential for production and export of jaggery, which can be
promoted by adopting efficient technology for producing standard quality jaggery
demanded in the international markets. This indigenous product may be translated into
branded one and should be bargained in the world market on the ground of its nutrient
value, purity and being natural. Though the industry is at cottage level, considerable
research has reported by some authors, Ravet al, (2007) reported that granular form of
jaggery with its low moisture content 11-2 per cent d. b.) offers the advantages like long
shelf life up to two years, easy handling. formulation of the product free from hazardous
chemicals like hydro’s, superphosphate, phosphoric acid etc. The same author (2008)
prepared jaggery granules and studied it's the physical and thermal properties. The coarse
jaggery powder having particle size in the range 0.500-0.780mm was found more
acceptable among other sizes of powder after six months of storage in terms of chemical
and organoleptic characters, Undeer al. (2011). Nevkareral. (2011), conducted studies on
standardization of jaggery powder production process and stated that for good friable
crystalline powder, striking point temperature of jaggery should be increased by 2°Ci.e.
from 118 to 120°C. Tray dried jaggery was collected for crushing in Hammer mill with
16 number of beaters. The 5 mm concave size recorded highest powder making capacity
(69.80 kg/h) and significant highest efficiency (64.84 %). Said and Pradhan (2013)
reviewed that the granular jaggery is also popular particular among the rural areas. The
quality crystalline granular jaggery is prepared by adjusting juice pH to 6.0-6.2 by adding
lime solution followed by juice boiling and clarified simultaneously using deola (H.
ficulneus) mucilage as a clarificant. The striking point temperature for powdery jaggery
ranges between 120°C and 122°.
The demand for jaggery granules as a sweetener is increasing now a days in
domestic as well international market. Granular jaggery with its low moisture content
offers numerous advantages like extended storage life, easy handling, handy packaging

7
and distribution. However, the traditional large sized lumps of the jaggery pose problems
in moulding.
Jaggery, a traditional non-centrifugal sweetener, may be produced in the form of
powder or solid blocks. In this study, the solid jaggery compare with powder jaggery on
the basis of properties such as crystallinity, crystal size, sorption isotherm and thereby the
shelf- life. Powder jaggery shows 7-20 J/g higher heat of melting compared to solid
jaggery. A significant difference was observed in the equilibrium moisture content from
the sorption isotherm (aw range 0.11-0.75) of solid and powder jaggery Crystallinity of
jaggery powder is higher compared to corresponding solid blocks. Extra stirring involved
in making jaggery powder results in an increase in crystallinity. Jaggery powder is more
stable even under severe storage conditions.
Keeping these points in view, research topic was undertaken in the Department of
Processing and Food Engineering, Dr. D. Y. Patil College of Agricultural Engineering
and Technology, Talsande, Kolhapur to develop the jaggery based Energy Bar and Kaju
Katli with the following objectives:
1. To develop the process for making jaggery based Energy Bar and Kaju Katli
2. To evaluate the performance of the final product based on sensory using 9-point
hedonic scale method.

8
REVIEW OF
LITERATURE

9
 2. REVIEW OF LITERATURE
A comprehensive review of literature is an essential aspect of any scientific
investigation & profile an insight in to the theoretical frame work as well as methods,
procedure and meaningful interpretation of findings. A systematic study of the production
of sugarcane, its utilization, importance of jaggery with its medicinal importance, its
composition, processing of sugarcane and engineering properties and value added
products of jaggery was studied and described in the chapter.
2.1 Production of Sugarcane
T.S. Krishnamoorthy (2021) et. al., described India is the largest producer and
consumer of sugar in the World. About 45 million sugarcane farmers, their dependents
and a large agricultural force, constituting 7.5 percent of the rural population, are
involved in sugarcane cultivation, harvesting and ancillary activities. This enabled India
to become the largest producer of sugarcane and sugar in the world leaving the other
major producers Brazil and Cuba. The major sugarcane crop growing states in India are
Uttar Pradesh, Bihar, Assam, Haryana, Gujarat, Maharashtra, Karnataka and Tamil Nadu.
The sugarcane cultivation and sugar industry in India plays a vital role towards socio-
economic development in the rural areas by mobilizing rural resources and generating
higher income and employment opportunities.
Jayanthi Murugesan et al., (2021) described Current stance on sugarcane
production in India has been attributes to drought, as the reduction in cultivation area and
lack of rainfall, decrease in soil health, high level input cost, farmers and researchers are
not satisfied in case of sugarcane price fixed by the government; falling yields and rising
labour costs have also increased contributed to it. The production sugarcane in 2019-2020
is estimated using moving average analysis and to know the current stance of sugarcane
production level in India, the area involved in sugarcane cultivation and the net
production of sugarcane are correlated.
2.2 Utilization of Sugarcane
Parth Hirpara et. al., (2020) described Jaggery is a natural sweetener obtained by
concentrating the juices obtained sugarcane and/or palm trees, Jaggery can be used as a
base for number of sweet dishes in different countries because it has sweet winy fragrance
and delicious flavour which lies between brown sugar and molasses. It contains nutrients
like protein, vitamins and minerals like iron and copper. It is also used as an energy food

10
having therapeutic advantage so, it can be used jaggery has golden yellow colour, hard
texture, crystalline structure, sweeter taste and less moisture content.
Abhai Kumar et al., (2020) described the non-centrifugal sugar which is prepared
from sugarcane juice is called as Jaggery and is known by different name in the world
such as Panela, Kokuto, and Muscovado. The nutrient value of jaggery is increased while
preparing with different methods from sugarcane juice. The micronutrients which are
present in Jaggery have many nutritional and medicinal aspects such as its anti-
carcinogenic and antitoxic activity. Jaggery has proved itself better when compared with
white sugar. Jaggery is known to produce heat and give instant energy to a human body.
2.3 Types of Jaggery
Roy et.al., (1951) has described various types of jaggery being produced in
different regions of the country. The common types of jaggery are presented below:
Cream jaggery: This type of jaggery has cream colour and is popular in western
U.P. The creamy colour is obtained by treating the juice with activated carbon which
remove the colouring matters from the juice.
Natural gur: This gur is prepared for refining purposes and cannot be consumed
directly due to its taste. It is prepared by neutralizing the juice before boiling so that the
sugar percentage in gur remains high.
Molassing gur: It is manufactured by adopting two boiling as in khandsari
system. The solid jaggery from molasses is prepared from molasses obtained after Rab.
Whereas the gur prepared from exhaust molasses does not solidify due to very low sugar
percentage, the manufacture of gur from first molasses is done in Bombay and adjoining
area where the purity of the can juice is much lower.
Chakuminijha: This gur is chiefly manufactured in Meerut, Muzaffarnagar and
Saharanpur district of U.P. The clarified juice is boiled but the boiled mass is strucked at
slightly lower temperature than that of the ordinary gur.
Andraki Gur: It is manufactured in Saharanpur and Dehradun districts of
Uttarakhand. The manufacturing process is same as that of Chaku Minijhagur except that
in this case only a single layer of cooled mass is spread over the hessian cloth.
Andrakigur is spiced with powdered gingerroots, cloves, cardamoms, and shredded copra,
which added to the boiling juice after clarification.
Shakkar jaggery: It is used in manufacturing of inferior kinds of sweets in shops.
In this process the boiling is slightly more prolonged than that in the manufacture of

11
Bheligur. The slightly cooled mass is sprinkled with a little soda solution and kneaded
with khurpies until it acquired a pale yellow colour. After further cooling it is rubbed with
hands to form powder shakkar.
Pandey and Narain et.al., (1993) reported that solid jaggery is obtained by striking
at a temperature of 115-117° C which corresponds to 90° Brix.
Pandey and Narain et.al., (1998) have described the conventional jaggery
manufacturing process. The process mainly consists of extraction of the juice from
sugarcane, clarification of the juice, concentration of the juice into syrup and its
solidification as jaggery, and finishing and moulding of jaggery into different shapes.
2.4 Value Added Products of Jaggery
Anonymous et.al., (1995) developed value-added product based on jaggery using
food extrusion. Extruded sweets, snacks using wheat flour and jaggery were made.
Anonymous et.al., (1999) reported on extruded products based on ground floor,
jiggery and coconut powder. Also a product was developed using wheat flour and jaggery
in 60:40.
Sham Ramakrishna et.al., (2011) reported on formulation of chocolate based on
jaggery as a sweetener and optimization of ingredients level using Response Surface
Methodology.
Arish Bilal et.al., (2011) developed value added jaggery based nuggets using
ginger powder.
Neha Kulkarni et.al., (2012) reported on ingredients optimization in jaggery based
nuggets with spices.
2.5 Composition of Jaggery
Joshi et.al., (1992) Chocolate is a homogeneous product obtain by an adequate
process from a mixture of one or more types of cocoa nibs, cocoa mass, cocoa press cake
with sugar, with or without addition of cocoa butter and additives such as emulsifiers,
preservatives, antioxidant, flavours etc.
Mohleret et.al., (1981) repeated a chocolate coated formulation, which contain
12% cocoa powder.
Hershey et.al., (1986) has provided data on the nutritional composition of dark
sweet chocolates.

12
 The composition of jaggery varies depending upon the variety of cane juice,
manufacturing quality and grade of jaggery. The composition of jaggery as reported by
Dubey, Lal and Tiwari (1989) is summarised in the following Table:
Table 2.1: Composition of Jaggery
Sr. No. Constituent Value (%)
1 Sucrose 60-85
2 Reducing Sugar 6-14
3 Moisture 3.1-10
4 Insoluble Residue 0.525-1.1
5 Ash 80-84
6 Total Minerals 0.6-1.0

2.5.1 Composition of Jaggery based Energy Bar

Richa Singh et. al., (2017) develop chikki using nutritious ingredients like flax
seeds, pumpkin seeds, watermelon seeds, sesame seeds and jaggery. Four prepared
samples were presented, Sample A, with 2.5 grams of incorporation was found to be the
most acceptable product having an iron content of 6.2mg/100g, which can fulfil around
30% of the daily iron requirement of a normal adult female.
Silpa Somavarapu and B. Suryam et. al., (2019) find out the acceptability of iron-
rich ladoos containing five different combinations of ragi flour, bajra flour, soy flour and
jaggery in the ratio of 1:1:1.5:1.5 with raisins for garnishing was accepted the most. It
produced highest acceptability and the data revealed an overall acceptability of ladoos.
Energy bars are designed to provide a quick and convenient source of energy.
They're usually made with a mix of carbohydrates, proteins, fats and can be consumed
on-the-go, without the need for refrigeration or preparation. Jaggery is quite suited for
making energy like product. Particularly the old gur (jaggery) having darker colour and
higher invert sugars can be very well used for its value addition as jaggery energy bar.
2.5.2 Composition of Jaggery based Kaju Katli
Dr. Akashamrut M Patel, Jafarali K Momin and Kedar S Damle et.al., (2021)
described Kajukatli is a traditional Indian sweet that is prepared using cashew nuts and
sucrose. The sweet contains around 35% w/w sugar. The presence of high sugar can
create health-related issues for diabetic people and hence, they cannot enjoy this popular
traditional sweet product.

13
 Dr. Akashamrut M Patel, Jafarali K Momin and Kedar S Damle et.al., (2021)
described Cashew (Anacardium occidentale L.) nuts contain 49% fat, 36% protein, and
5% carbohydrates. Cashew has a low glycaemic index and is protective against diabetes
and so sugar-free products containing cashew nuts may be welcomed by diabetic people
2.6 Medicinal Importance of Jaggery
Afifa Jahan et. al. (2019) described that jaggery has medicinal uses. It has anti-
toxic and anti-carcinogenic properties. Hence it is used in many ayurvedic products. It
helps in the regulation of blood pressure due to presence of iron. It also beats oxidative
stress and aids in digestion and prevents anaemia. It cleans lungs, stomach, intestines,
oesophagus and respiratory tract, hence a very good a cleansing agent. A daily dose of
jaggery is highly recommended to prevent asthma, cough & cold, congestion in chest etc.
Abhai Kumar et.al., (2020) described that sugarcane contains various
phytochemicals including phenolic compounds, plant sterols, and policosanols. Phenols
help in the natural defence of plants against pests and diseases, while plant sterols and
policosanols are the components of wax and plant oils. The phytochemicals have gained
increased interest due to their anti-oxidant activity, cholesterol-lowering properties, and
other potential health benefits.
2.7 Processing of Jaggery
Kalyani Nikam, Balaji Nelgeet. et.al., (2015) described a manufacturing process
for jaggery requires mechanical and thermal energy. Mechanical energy is used for juice
extraction by passing the sugarcane stalks through a 3 or 5 roller crusher drawn by animal
power or by electric motor or by an oil engine. The thermal energy for condensation of
juice is provided by combustion of bagasse. The juice should be boiled immediately after
extraction in open pan by using bagasse as fuel which is a biomass generated during
sugarcane crushing. During boiling vegetable clarificants are added to remove the
suspended impurities as scum. After the boiling mass has reached the striking point at
which the boiling in regarded as complete it is fit to be taken out of the pan for cooling.
The boiling mass is transferred from the boiling pan to cooling pan. It is left in the
cooling pan to cool further. After stirring the semi-solid mass is given the desired shape
by hand or by transferring the mans to suitable moulds.

14
MATERIALS
AND
METHODS

15
 3. MATERIALS AND METHODS
The present project work on "Development of Jaggery based Energy Bar and Kaju
Katli” out in the Department of Processing and Food Engineering, Dr. D. Y. Patil College
of Agricultural Engineering and Technology, Talsande, Kolhapur. The material and
standard methodologies adopted for the development of jaggery based products are
described in this chapter.
3.1 Preliminary Experiments
The preliminary experiments were conducted to identify ingredients and process
variables and their range for producing an acceptable jaggery based energy bar and kaju
katli. The details of the preliminary trials and their results are summarized. Sensory
evaluation regarding jaggery was done by making samples of jaggery based energy bar
using cashew 25 g, peanuts 50 g, jaggery 150 g, almond 25 g, sesame 25 g, muskmelon
seeds 25 g, poppy seeds 25 g. Sensory evaluation regarding jaggery was done by making
samples of jaggery based kaju katli using cashew 250 g and jiggery 225 g.
3.2 Procedure of making jaggery based energy bar
Based on the preliminary experiments, the ingredients and process for making
jaggery energy bar was finalized:
1. Weighing of ingredients.
2. To formulized the energy bar firstly, in a thick bottomed pan dry roast peanut, cashew,
almond, sesame, poppy seeds, and muskmelon seeds on a medium to low heat.
3. Jaggery powder and, roasted peanut, cashew, almond, sesame, poppy seeds,
muskmelon seeds are added in mixer grinder and grind them all.
4. Take grated jaggery and poured 1 tbsp. water it begins to dissolve on a low medium
heat after that checked the syrup consistency and caramelized the jaggery.
5. After that mix the powdered ingredients in the caramelized jaggery.
6. Mix it all up to 3 minutes.
7. Now transfer the mixture to the steel plate.
8. The mixture was then moulded in the form of bar usually rectangle in shape.
9. The bars were then allowed to cool and dry for a period of about 6-12 hours from the
time of moulding.
10. After 1 hours of natural drying, the bar was wrapped in Aluminium foil and seated in
bags for storage.

16
Fig. 3.1 Weighing of ingredients Fig. 3.2 Weighing of ingredients

Fig. 3.3 Weighing of ingredients Fig. 3.4 Roasting of ingredients

Fig. 3.5 Grinding all ingredients Fig. 3.6 Making of caramelized jaggery

Fig. 3.7 Moulded mixture Fig. 3.8 Jaggery based Energy Bar

17
3.3 Procedure of making jaggery based kaju katli
1. Weighing of ingredients.
2. Jaggery based Kaju katli was prepared by using a standardized method
3. Take good quality cashew nuts i.e., 250 g.
4. Grind all the cashews in powder form.
5. Take grated jaggery and poured 1 tbsp. water it begins to dissolve on a low medium
heat after that checked the syrup consistency and caramelized the jaggery.
6. After that mix the cashew powder ingredients in the caramelized jaggery.
7. Mix it all up to 3 minutes.
8. Now transfer the mixture to the steel plate.
9. The mixture was then moulded and Product was sheeted.
10.Silver foil was applied on top of the product and cut into pieces.
3.4 Instruments
The following instruments required for the development of Jaggery based Energy Bar and
Kaju Katli.
3.4.1 Electronic weighing balance
A digital display electronic weighing balance of capacities of 100 kg., 10 kg and
500kg capacities with a least count of 0.01g was used to record the weight.
3.4.2 Burner
It is used to heat substances including baking, drying, roasting and sterilization.
3.4.3 Grinder
It is widely used in food industry and designed to reduce the size of food
materials.
3.4.4 Grater
It is commonly used to grate the food materials.
3.4.5 Refractometer
The degree TSS sugarcane juice and jaggery syrup was measured by using hand
refractometer of various ranges (0-32, 28-62 and 58-92 Brix). A digital refractometer was
also be used. A drop of juice/syrup was put on sensor for measurement and the
refractometer reading was recorded.
3.4.6 Sealing Machine
Sealing machine was used for the purpose of sealing and samples packaging of
jaggery.

18
3.5 Sensory Evaluation
Sensory quality is important to both the processor as well as the consumer. It is
the combination of different senses of perception coming into play into choosing and
eating food. The sensory evaluation was done on 9-point Hedonic scale as per IS standard
(1S: 6271, 1971) with the help of 10-member panel.
To analyse the result the numerical values are assigned to each point on the scale
are shown in Table 3.1
Table 3.1 Nine Point Hedonic Scale
Scale Score

Like Excellent 9
Like very good 8
Like medium 7
Like average 6
Like poor 5 or below

19
 RESULTS
AND
DISCUSSION

20
 4. RESULTS AND DISCUSSION
The experiments were conducted to develop jaggery based energy bar and kaju
katli. The cashew, jaggery and other dry fruits were taken as the independent variables.
The responses studied were appearance, colour, taste, texture, flavour and overall
acceptability.
4.1 Procedure for making jaggery based products
4.1.1 Jaggery based energy bar
Jaggery based energy bar contain many of the vitamins, minerals, and nutrients
that obese people need often, these individuals are eating sub optimal diets. Research has
found that they also contain the good fats.
Procedure for the preparation of jaggery based energy bar is shown in fig. 4.1
Selection of seeds & nuts

Weigh all the ingredients

Roast at low flame for 5 min

Blend all ingredients to make thin powder

Make Jaggery Caramel till 60°Bx

Add powdered ingredients into caramel

Grease the plate with butter

Transfer mixture into plate

Allow to settle for 15 minutes

Cut into pieces

Packaging & Storage

Fig. 4.1 Flowchart for Energy bar

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4.1.2 Jaggery based kaju katli
Kajukatli is a traditional Indian sweet that is prepared using cashew nuts and
sucrose. The sweet contains around 35% w/w sugar. Cashew (Anacardium occidentale L.)
nuts contain 49% fat, 36% protein, and 5% carbohydrates. (Apoorva Jaiswal , Alka Gupta
and Tripti Verma et. al., 2020)
Procedure for the preparation of jaggery based kaju katli is shown in fig. 4.2.

Selection of Cashew

Weighing of cashew

Grinding of cashew into thin powder

Make Jaggery Caramel till 60°Bx

Add powdered cashew into caramel

Grease the plate with butter

Transfer mixture into plate

Allow to settle for 15 minutes

Cut into pieces

Packaging & Storage

Fig. 4.2 Flowchart for Kaju Katli

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4.2 Sensory evaluation of jaggery based products
4.2.1 Sensory evaluation of jaggery based energy bar
Table 4.1 Sensory score for jaggery based energy bar
Sensory score
Sr. No. Evaluator Colour & Overall
Texture Flavour Taste
appearance acceptability
1 I 8 8 9 9 8
2 II 9 9 9 7 9
3 III 9 9 8 9 9
4 IV 8 8 8 8 8
5 V 9 8 9 8 8
6 VI 7 8 9 9 8

The sensory evaluation of Jaggery based energy bar is shown in table 4.1. Jaggery
based energy bar was developed by the incorporation of jaggery, peanut powder, cashew
powder, almond powder, sesame, and mustard seed. The organoleptic evaluation of
products with regard to attributes of colour, body and texture, flavour, taste and overall
acceptability were done using a nine-point hedonic scale shown in table 4.1.

Fig. 4.3 Jaggery based energy bar

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4.2.1 Sensory evaluation of jaggery based kaju katli
Table 4.2 Sensory score for jaggery based kaju katli
Sensory score
Sr. No. Evaluator Colour & Overall
Texture Flavour Taste
appearance acceptability
1 I 8 8 9 9 8
2 II 9 9 9 7 9
3 III 9 9 8 9 9
4 IV 8 8 8 8 8
5 V 9 8 9 8 8
6 VI 7 8 9 9 8

The sensory evaluation of Jaggery based kaju katli is shown in table 4.2. Jaggery
based kaju katli is developed by the incorporation of jaggery, cashew powder. The
organoleptic evaluation of products with regard to attributes of colour, body and texture,
flavour, taste and overall acceptability were done using a nine-point hedonic scale shown
in table 4.2.

Fig. 4.4 Jaggery based kaju katli

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Fig. 4.5 Sensory Evaluation

25
 SUMMARY
AND
CONCLUSIONS

26
 5. SUMMARY AND CONCLUSIONS
Jaggery that is made from the juice of raw and concentrated sugarcane is the one
that used. Jaggery is made by boiling the juice of sugarcane and then heating it for sugar
in the form of sucrose and is widely used commonly producing thick crystals. Jaggery
consists of different food products in the form of a sweetener. It is considered healthier in
comparison refined sugar because there are different plant minerals.
Jaggery contains various nutritional components. They are rich in a variety of
compounds including vitamins, minerals, proteins and antioxidants like selenium,
Vitamin A, Vitamin C, Vitamin E, etc. Scientific literatures have found jaggery to show
numerous properties such as, it may act an anti-toxic agent, it might have anti-neoplastic
properties, it may have antioxidant properties.
Jaggery has been used extensively over the years for its countless benefits. Due to
the wide use of jaggery in Ayurveda, it is also called "medicinal sugar". Jaggery is also
known as pud, vellum, Bella or bellam. In an Indian diet, it is consumed either directly or
used to prepare several sweet-based foods. This nutritious unrefined sugar offers several
benefits. Daily consumption of jaggery may help in asthma, cold, cough and anaemia and
act as a natural cleansing agent.
The demand for jaggery granules as a sweetener is increasing now a days in
domestic well international market. Granular jaggery with its low moisture content offers
numerous advantages like extended storage life, easy handling, handy packaging and
distribution. However, the traditional large sized lumps of the jaggery pose problems in
moulding. packaging, handling and storage. In view of this, study was undertaken to
study the engineering properties of jaggery granules. The present study was carried out at
Department of Processing and Food Engineering, Dr. D. Y. Patil College of Agricultural
Engineering and Technology, Talsande.
Planned experiments were conducted on preparation of jaggery energy bar &
jaggery based kaju katli. The experimental design was based on response surface
methodology. Sensory evaluation of the product was conducted using 10 member panels.
The sensory panel rated their liking or disliking of product on 9-point hedonic scale based
on appearance, colour, flavour, taste, texture and overall acceptability. Adequacy of the
models obtained for sensory attributes of energy bar was determined using R2, Fcal, and
lack of fit and adequate precision.

27
Based on characteristic and quality evaluation results of energy bar, the following
conclusions could be drawn:
1. The jaggery based energy bar & kaju katli prepared in this study had the overall
sensory rating of 8.
2. The optimum ingredients level indicating that it was 'liked moderately'.

28
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