International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:9, September, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(9): 2950-2962

Development and Optimization of Jaggery Based Cold Extruded Products
B. Pravallika1*, S. Patel1, P.V.K. Jagannadha Rao2 and P. Sreedevi3
1Department of APFE, Faculty of Agricultural Engineering, IGKV, Raipur, India
2College of Agricultural Engineering, Madakasira, (A.P.), India
3AICRP on Post-Harvest Engineering and Technology, RARS, Anakapalle (A.P.), India
*Corresponding author

Jaggery is the sugarcane based traditional Indian sweetener. Jaggery is among major agro processing industries in India. At present, 61.4 MT of jaggery is being produced from total sugarcane produced in the country, which is known as most nutritious agent among all sweeteners. Value addition to solid jaggery by inclusion of nutritive substances through puffed rice, gram, sesame and various kinds of nuts (cashew, almond), vitamins, iron, and taste enhancers like chocolate powder will increase demand for this kind of jaggery. In this study, value added jaggery based cold extruded products were prepared by using cold extrusion. The ingredients used were multi grain flour, maida flour, jaggery powder. The multi grain flour was prepared by mixing three flours viz., wheat flour, ragi flour and corn flour. By conducting preliminary experiments, the composition of multi grain flour was decided as 50 % of wheat flour, 30 % of corn flour and 20 % of ragi flour. The physical characteristics such as colour, bulk density of jaggery based cold extruded products were measured. The bulk density of jaggery based cold extruded products ranged from 0.31 to 0.47 g/cc. The hardness of the uncooked jaggery based cold extruded products was ranged from 3871.02 to 14534.50 N. The hardness of the cooked products was ranged from 81.22 to 350.30 N. Optimization of jaggery based cold extruded products was performed by using Response Surface Methodology. The numerical optimization showed that R17 (MGF-450 g, MF-95 g, JP- 225 g, WATER-80 ml) sample was selected as best sample with desirability of 0.875.

Keywords: Jaggery, Cold extrusion, Response surface methodology, Hardness, Bulk density

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Pravallika, B., S. Patel, P.V.K. Jagannadha Rao and Sreedevi, P. 2018. Development and Optimization of Jaggery Based Cold Extruded Products.Int.J.Curr.Microbiol.App.Sci. 7(9): 2950-2962. doi:
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