EFFECT OF SUCROSE SUBSTITUTION WITH JAGGERY SUGAR ON THE PHYSICOCHEMICAL PROPERTIES OF CAKE

EFFECT OF SUCROSE SUBSTITUTION WITH
JAGGERY SUGAR ON THE PHYSICOCHEMICAL
PROPERTIES OF CAKE
Hashem, M.A.A.M.* 1 ; M. F. Abdel-Aziz1 ; S. A. Soliman2
and Sakina R. Abazied3
1-Regional Center for Food & Feed, Agric. Res. Center, Giza, Egypt.
2-Food Technology Research Institute, Agric. Res. Center, Giza, Egypt.
3-Sugar Crops Research Institute, Agric. Res. Center, Giza, Egypt.
*Corresponding Author Email:
mahmoud5000@gmail.com
(02) 01005117017
Key Words: Jaggery _ Sugar _ Cake _ Rheological characteristics _
Storage studies.
ABSTRACT:
Jaggery (Gur) is a natural sweetener made by the concentration of
sugarcane juice, contains all minerals and vitamins present in sugarcane
juice. To utilize jaggery in place of sugar, the cake was prepared by
replacing sugar (sucrose) with 20, 40, 60, 80, and 100 % jaggery and the
physical and storage properties of the resultant cakes were compared. The
results showed that cake prepared with 100% of jaggery had acceptable
quality characteristics. The effect of jaggery in comparison with sugar on the
pasting characteristics and physical-sensory storage characteristics of cakes
were studied. The cake with Jaggery had a lower overall quality score than
the cake with sugar. Even though the cake with Jaggery was less soft,
showed a lower overall quality score than the cake with sugar, the cake with
Jaggery was acceptable and the cake samples were found to be
microbiologically safe, as shown by the microbial load (E. coli and
Salmonella. spp.). Hence, it can be concluded that it is possible to replace
sugar with jaggery in cakes without affecting the properties of the product.
1. INTRODUCTION:
Sugar is an essential ingredient in many foods including bakery products
such as cakes and biscuits. In such products, sugar provides sweetness,
contributes to the texture, flavor, and color (Manley, 2011). Sucrose is one of
the main ingredients in sweet based bakery products. A decrease in the sugar
content is accompanied by significant changes in the processing properties of
batter/dough, product texture, color, taste and shelf life (De Souza et al. 2013).
In bakery products such as cookies and cakes, sugar is one of the main
components, contributing up to 30-40% of the total recipe. Due to increasing
health concerns associated with excessive caloric intake and the availability of
energy-dense foods, intense scientific research is performed regarding the
Egypt. J. of Appl. Sci., 35 (12) 2020 214-229
replacement of sugars with more healthy alternatives (Van Der Sman and
Renzetti, 2018).
Manjare and Hole (2016). Reported that Jaggery is an eco-friendly
sweetener. The important traditional sweetener is commonly known as Gur in
India, Desi in Pakistan, Panela in South America, and Jaggery in African
countries.
Scientific research has been confirming that Non-centrifugal sugar (NCS)
has multiple health effects. The highest frequency is immunological effects
(26%), followed by anti-toxicity and cytoprotective effects (22%),
anticarcinogenic effects (15%), and diabetes and hypertension effects (11%).
Some of these effects can be traced to the presence of Fe and Cr, and others are
suggested to be caused by antioxidants (Jaffe, 2012). NCS has nutritionally and
functionally significant quantities of minerals, vitamins, and phenolics, among
other constituents, as well as antioxidant capacities. (Jaffe, 2015).
As shown in Table (1), Panela or Jaggery (Gur) is a natural sweetener
made by the concentration of sugarcane juice, contains all minerals and
vitamins present in sugarcane juice, and therefore, it is expected that its
nutritional value is higher than that of refined sugar (Kumar and Tiwari, 2006
and Lamdande, et al., 2018). It has been shown that panela has medicinal
properties, for example, preventing lung lesions induced by smoke, due to its
antioxygenic and anticarcinogenic properties (Sahu and Paul, 1998; Sahu and
Saxena, 1994). In addition, it has a potential antioxidant activity owing to the
presence of polyphenolic compounds in cane juice (Harish et al., 2009).
Table )1( Effect of consumption 50g of refined sugar or Noncentrifugal
cane sugar (NCS) on USA Reference Daily
Intake (RDI) of minerals and vitamins*.
Components
Reference Daily
Intake
(RDI)
Granulated
(refined) sugar
Non-centrifugal
cane sugar NCS
% of RDI % of RDI
Minerals
Calcium, mg 1000 0 . 0 5 5.35
Chloride, mg 3 4 00 0.00 1.84
Chromium, μg 120 0.00 5.81
Copper, mg 2 0.00 36.82
Iodine, μg 150 0.00 0.00
Iron, mg 18 0.14 14.04
Magnesium, mg 400 0.00 8.19
Manganese, mg 2 0.00 19.88
Phosphorus, mg 1000 0.00 2.94
Potassium, mg 3500 0.03 7.83
Selenium, μg 70 0.00 0.00
Sodium, mg 2400 0.02 0.77
Zinc, mg 15 0.03 2.16
Vitamins
Folate, μg 400 0.00 0.63
Niacin, mg 20 0.00 6.27
Pantothenic acid, mg 10 0.00 3.48
Riboflavin, mg 1.7 0.56 1.82
Thiamin, mg 1.5 0.00 1.03
Vitamin A IU 5000 0.00 0.00
Vitamin B12, μg 6 0.00 0.00
Vitamin B6, mg 2 0.00 6.44
Vitamin C, mg 60 0.00 3.83
Vitamin K, μg 80 0.00 0.00
* References: FDA (2008), USDA (2014), Cited from W.R. Jaffe´ / Journal of Food Composition and
Analysis 43 (2015) 194–202 197.
215 Egypt. J. of Appl. Sci., 35 (12) 2020
As shown in Table (2), the interest in polyphenols, including
flavonoids and phenolic acids, has considerably increased in recent years
because of their possible role in the prevention of oxidative stress
induced diseases such as cardiovascular complications, diabetes, ulcers
and cancer (Halliwell, 2007).
Table (2) List of phenolics detected in NCS (number of reports).
Name References
Flavone aglycones
3-Hydroxy-1-(4-hydroxy-3.5-dimethoxyphenyl)-1-
propanol
Nakasone et al. (1996)
4-Hydroxyphenylacetic acid H a r i s h N a y a ka et al. (2009)
Benzoic acid P ayet et al. (2005)
Chlorogenic acid Galvez et al. (2008)
Coniferyl alcohol Nakasone et al. (1996)
Ferulic acid Payet et al. (2005), Singh et al. (2015)
Gallic Harish Nayaka et al. (2009)
Gentisic acid Harish Nayaka et al. (2009)
p-Coumaric acid Harish Nayaka et al. (2009), Payet et al.
(2005), Singh et al. (2015)
p-Hydroxy benzoic acid Payet et al. (2005), Singh et al. (2015)
Protocatechuic acid Harish Nayaka et al. (2009)
Synapil alcohol Nakasone et al. (1996)
Syringaresinol Nakasone et al. (1996)
Syringic acid Harish Nayaka et al. (2009), Payet et al.
(2005), Singh et al. (2015)
Vanillic acid–vanillin Harish Nayaka et al. (2009), Payet et al.
(2005), Singh et al. (2015)
Glycosides
Medioresinol Nakasone et al. (1996)
3-Hydroxy-4,5-dimethoxyphenyl-b-D-glucopyranoside T a k a r a e t al. (2002)
b-D-Fructofuranosyl-a-D-(6-syringil)-glucopyranoside T a k a r a e t al. (2002)
3-Hydroxy-1-(4-hydroxy-3-methoxyphenil)-2-[4-(3-
hydroxy-1(E) propenyl) 2-methoxy phenoxy]propyl-b-
D-glucopyranoside
Takara et al. (2002)
3-Hydroxy-1-(4-hydroxy-3-methoxyphenyl)-2-[4-(3-
hydroxy-(E)- propenyl) 2,6-
dimethoxyphenoxy]propyl-b-D-glucopyranoside
Takara et al. (2002)
Dehydrodiconiferyl alcohol-90-b-D-glucopyranoside Takara et al. (2002)
4-[Ethane-2-[3-(4-hydroxy-3-methoxyphenyl)-2-
propen]oxy]-2-dimethoxy-phenyl- b-Dglucopyranoside
Takara et al. (2002)
4-[Ethane-2-[3-(4-hydroxy-3-methoxyphenyl)-2-
propen]oxy]-2- methoxy- phenyl-b-Dglucopyranoside
Takara et al. (2002)
4-(b-D-Glucopyranosyloxy)-3,5-dimethoxyphenylpropanone
Takara et al. (2003)
3-[5-[(Threo)2,3-dihydro-2-(4-hydroxy-3-
methoxyphenyl)-3- hydroxymethyl-7-
methoxybenzofurany]]-propanoic acid
Takara et al. (2003)
2-[4-(3-Hydroxy-1-propenyl)-2,6-dimethoxyphenoxy]-
3-hydroxy-3-(4- hydroxy-3,5-
dimethoxyphenyl)propyl-b-D-glucopyranoside
Takara et al. (2003)
4-[(Erythro)2,3-dihydro-3(hydroxymethyl)-5-(3-
hydropropyl)-7- methoxy-2-benzofuranyl]-2,6-
dimethoxyphenyl-b- glucopyranoside
Takara et al. (2003)
9-O-b-D-Xylopyranoside of icariol A2 Takara et al. (2003)
3-Hydroxy-1-(4-hydroxy-3,5-dimethoxyphenyl)-2-[4-
(3-hydroxy-1-(E) - propenyl)-2,6-
dimethoxyphenyl]propyl-b-D-glucopyranoside3-
hydroxy-1-(4-hydroxy-3,5-dimethoxyphenyl)-2-[4-(3-
hydroxy-1-(E)-propenyl)-2,6-
dimethoxyphenyl]propyl-b-D-glucopyranoside
Takara et al. (2002)
3,4-Dimethoxyphenyl-b-D-glucoside Kimura et al. (1984), Matsuura et al.
(1990)
3,4,6-Trimethoxyphenyl-b-D-glucoside Kimura et al. (1984)
3,4-Methoxy-4-hydroxyphenil-b-D-glucopyranoside
(tachioside)
Matsuura et al. (1990)
4-Hydroxy-phenil-b-D-glucopyranoside (arbutin Matsuura et al. (1990)
* Cited from W.R. Jaffe´ / Journal of Food Composition and Analysis 43 (2015) 194–202 197.
Egypt. J. of Appl. Sci., 35 (12) 2020 216
Harish, et al. (2009) reported that total phenolic content of 26.5,
31.5, 372 and 3837 μg GAE/g for refined, white, brown and jaggery,
respectively. From investigation, the presence of cytoprotective and
antioxidant activity in jaggery and brown sugar may encourage their use
for sweetening as well as for nutraceutical benefits.
Malnutrition among infants and young children is common in
developing countries. Protein-energy and minerals malnutrition generally
occurs during the crucial transitional phase when children are weaned
from liquid to semi-solid or fully adult foods. Children need nutritionally
balanced (Wondimu and Malleshi, 1996). Jaffe, (2015) reported that
forty-two publications on chemical content and properties found to show
that NCS (Jaggery) has nutritionally and functionally significant
quantities of minerals, vitamins, and phenolics, among other constituents,
as well as antioxidant capacities. This justifies its inclusion in food
composition databases and in reviews of antioxidant properties and
phenolic contents of foods. Higher awareness of the nutritional and
functional properties of NCS could increase scientific, nutritional, and
health interest in this food.
Biscuits and cakes are a group of snack food usually consumed by
children and students because of their formers, high acceptability, and
content of major required nutrients. Hence, the objective of this study
was to produce cakes by replacing refined sugar with different levels (20,
40, 60, 80, and 100%) of Jaggery sugar. The effect of the replacement of
refined sugar with these levels of Jaggery sugar on the nutritional,
sensory, and storage characteristics were studied.
2. MATERIALS AND METHODS
2.1 Materials:
 Commercial refined wheat flour 72%, sugar, butter, eggs, baking
powder, skim milk powder, vanilla and Jaggery were purchased from
the local market, which summarized in Table (3).
 Butter: Unsalted creamery butter (Anchor) was obtained from New
Zealand Dairy Co., Board, 25 The Terrace, Wellington, New Zealand.
 Plate count agar, E. coli agar, potato dextrose agar media (HiMedia
Mumbai, India) and petroleum ether (Merck chemicals, Mumbai,
Maharashtra, India) were used for the studies.
2.2 Methods:
1- Chemical analysis:
 The proximate analysis of (wheat flour 72%, Jaggery powder and
other raw materials), such as moisture, fat, ash and total sugar contents
were analyzed by using AACC International methods 44-19.01, 30-
25.01, 08-01.01 and 80-60.01, respectively AACC (2000).
217 Egypt. J. of Appl. Sci., 35 (12) 2020
 The crude protein was determined using Kieldahle method according
to A.O.A.C (2002).
 Zinc, iron and calcium content were determined using a Pye Unicom
Sp 19000 atomic absorption spectroscopy techniques after dry ash
according to the methods described in the A.O.A.C. (1995).
 Carbohydrates were estimated by difference according to (Chatfieled
and Admas, 1940) as follows:
Available carbohydrates= 100– (%protein+ %fat+ % ash + % fiber + % moisture)
 The energy value was calculated from the following equation as
reported by Hawk, et al (1949).
Energy value= 4 (total carbohydrates + protein) + (9 x fat).
2- preparation of sugars blends:
1- 100% refined sugar.
2- 80% refined sugar + 20% Jaggery sugar.
3- 60% refined sugar + 40% Jaggery sugar.
4- 40% refined sugar + 60% Jaggery sugar.
5- 20% refined sugar + 80% Jaggery sugar.
6- 100% Jaggery sugar.
3- Cake processing: High- ratio cupcake type was processed
using the method outlined by Abd El- Hadi, (2005) which
summarized as follows: 100 gm of wheat flour (soft) with
baking powder were stirred together. The sugar was added to
better and mixed until got smooth like cream by electric
blender, and then well-blended eggs with vanillin were added
and mixed together at low speed for 5 minutes, other
ingredients as dried skimmed milk were added gradually and
mixed at low speed for 5 minutes then at medium speed for 2
minutes until the mixtures were smooth. The mixtures
transferred to a greased pan and were baked for 25 min at 180
0C then were cooled at room temperature.
Table (3) Ingredients of Cake formula
Ingredients Weight (gm)
100
3.2
80
80
3.2
80
2.0
Wheat flour 72%
Baking powder
Sugar (powder sucrose)
Butter milk
Skim dry milk
Eggs (whole fresh eggs)
Vanillin
4- Storage of cakes
For storage studies, cakes with sugar; or with jaggery cooled,
packed separately in polypropylene pouches and heat sealed. Cakes were
stored at room temperature (27±2 ºC) and relative humidity (65 ± 5%) for
Egypt. J. of Appl. Sci., 35 (12) 2020 218
21 days. The cakes samples were subjected to objective microbiological
evaluation as described by (Ijah et al. 2014), on 0, 7th, 14th and 21st
day.
5- Physical properties for cakes
Height, Weight, Volume and Specific volume were measured as
mentioned by A.A.C.C (2002).
6- Sensory characteristics for cakes
The effect of the individual mixing of refined sugar or Jaggery
with cakes ingredients was sensory evaluated to choose the best suitable
substitution levels of refined sugar with Jaggery. Cakes samples were left
to cool (32 ºC) for 3 hrs. after baking then cake was cut with a sharp
butcher knife and subjected to taste panel. Sensory evaluation of cake
and Croissant was assessed by a group of 10 trained panelists. The score
sheet shown in Table (4) as following:
Table (4) The Score Sheet of Sensory characteristics for cakes
Characteristics Maximum score
1. Grain (20)
2. Texture (20)
2.1 Tenderness (5)
2.2 Softness (10)
2.3 moistness (5)
3. Crumb color (20)
4. Flavor (30)
4.1 Oder (15)
4.2 Taste (15)
5. Crust color (10)
Over all acceptability 100
______________________________________________________________________________
The average of total score was converted to a descriptive category as
follows: -
Very good (V.G) 90-100
Good (G) 80-89
Satisfactory (S) 70-79
Questionable (Q) less than 70
7- Microbiological analysis of cakes:
Total mesophilic (total viable bacterial counts), Salmonella, and
E. coli counts of Jaggery and sugar cakes were analyzed over 21 days
storage period. The samples were withdrawn weekly for analysis for 4
weeks. Cakes samples were prepared by mashing and mixing in peptone
water. Subsequently, samples were diluted decimally and 0.1 mL aliquots
were inoculated on Plate Count Agar (PCA), Potato Dextrose Agar
(PDA) via pouring plate technique for the enumeration of aerobic
219 Egypt. J. of Appl. Sci., 35 (12) 2020
bacteria and yeast and mold, respectively. EMB broth with inverted
Durham's tubes and Rappaport—Vassiliadis R10 Broth was inoculated
with the samples for detection coliforms and Salmonella, respectively
(Ijah et al., 2014). All inoculated plates and tubes were incubated at
37°C for 24–48 h except for PDA plates which were incubated at room
temperature (28 ± 2 _C) for 3–5 days. The colonies were then counted
and expressed as colony-forming units per gram (CFU/g) of samples.
Broth inoculated cultures for the detection of E. coli and Salmonella were
observed for the gas formation and color change, respectively.
8- Statistical analysis:
Data of the sensory evaluation of cakes were analyzed by the
Analysis of variance (ANOVA) were completed using the statistical
package for the social (SPSS 2000, Chicago); p<0.05 was considered
significant. Specific differences between treatments were determined by
LSD test for each attribute. Results were tested for degree of significant
level at p < 0.05 )Snedecor and Cochran, 1976).
3. RESULTS AND DISCUSSION
3.1 -Chemical composition of raw materials:
The chemical composition of jaggery, sucrose (refined sugar),
wheat flour 72%ex., butter, whole fresh egg and skim-milk powder was
studied and the obtained results are shown in table (5).
Table (5) Chemical composition of raw food materials (g /100g on
dry weight basis) .
Samples No.
Moisture
%
Energy
Cal/100gm
As a dry basis
Protein
%
Fat
%
Crude
fiber
%
Ash
%
Total carbohydrates
%
Sucrose reducing
sugars
Jaggery 13.3 387 1.6 0.0 0.0 2.89 82.59 12.56
Sucrose (refined
sugar)
0.81 399 0.0 0.0 0.0 0.20 99.9 0.0
Wheat flour 72% ex. 13.8 398 10.15 0.74 0.76 0.61 87.74
Butter 16.3 875 1.07 96.77 - 2.11 0.05
Whole egg (fresh) 74.5 605 47.37 45.1 - 5.2 2.33
Skim-milk powder 9.4 373 34.5 0.32 - 7.1 58.08
From the results, it could be noticed that the sucrose content of
refined sugar was higher than jaggery, while jaggery had reducing sugars
more than refined sugar. Protein, fat and crude fiber contents of jaggery
and refined sugar were lower than wheat flour and other raw materials.
A whole fresh egg has the highest percentage of protein (47.37%),
followed by skim milk powder (34.5%). Butter has the highest
percentage of energy, and fat, while refined sugar has the highest
percentage of total carbohydrates.
Egypt. J. of Appl. Sci., 35 (12) 2020 220
These results are in agreement with those reported by Jayamala et
al., (2009) who mentioned that total calories (KCal), protein (g),
carbohydrates (g), fat (g), sodium (mg), total sugars (g), dietary fiber (g)
and minerals (mg) were 308.0 (KCal), Trace, 77.0 (g), Trace, Trace, 77.0
(g), Trace and >2000.0(mg) per 100 g of Jaggery, respectively. The
jaggery powder had higher moisture, ash content, and lower total sugar
when compared to sugar.
Guerra and Mujica (2008) reported that the parameters with
higher variability of jaggery were moisture (1.66-4.36 g.100 g–1), aw
(0.51-0.69), reducing sugars (4.58-11.48 g.100 g–1), pH (5.58-6.90).
The sugar and jaggery powder had 0.81 and 6.90% moisture, ash
(0.2 and 1.56%), and total sugar (96 and 69.23%). These results show
that the jaggery is rich in minerals. The moisture and total sugar contents
of jaggery are within the limits specified by Fssai (2017).
The published proximate composition of NCS (jaggery) and
sucrose is the most important component, between 76.55 and 89.48%,
followed by reducing sugars (3.69–10.5%) and moisture (1.5–15.8%).
The relatively large range of moisture content is caused by differences in
the manufacturing process conditions of this mainly artisanal product.
The mineral content (ashes) is relatively high (0.3–3.6%). Protein content
ranges between 0.37 and 1.7% and fats between 0 and 0.1%. No fiber has
been reported. The basic difference between NCS and refined sugar is the
presence in the first of reducing sugars and of significant quantities of
minerals and other minor constituents. The nutritional and functional
difference will then primarily depend on these minor constituents (Jaffe,
2015).
3.2- Minerals content of jaggery, sucrose (refined sugar), wheat flour
72%ex., and other raw materials:
Minerals' contents of jaggery, sucrose (refined sugar), wheat flour
72%ex., and other raw materials were determined (Table 6). The results
indicated that jaggery was extremely rich in minerals as compared with
refined sugar, wheat flour, and butter. Jaggery has the highest percent of
Iron and Copper, while skim milk has the highest percent of Calcium,
Zinc, Potassium, Sodium, and Magnesium (Mg). Refined sugar was
extremely poor in minerals.
These results agree with those of Singh et al., (1978) who reported
that the granular jaggery is rich in minerals (0.6–1%) as it contains 9
mg% calcium, 4 mg% phosphorous, and 12 mg% iron.
Guerra and Mujica (2008) studied the physical and chemical
properties of granulated cane sugar ―Panela‖ (jaggery). Potassium was
the most abundant mineral (229.52-1027.18 mg.100 g–1).
Minerals contents per 100 g of jaggery were ranged between 13.70
-240.00 mg of Calcium, 5.30 - 250.00 mg of Chloride, 9.90 - 9.90 μg of
221 Egypt. J. of Appl. Sci., 35 (12) 2020
Cobalt, 0.17-8.50 mg of Copper, 11.90 - 16.00 μg of Chromium, 0.01-
0.01 μg of Iodine, 1.60 - 12.50 mg of Iron, 31.00 - 120.00 mg of
Magnesium, 0.35 - 1.66 mg of Manganese, 2.00 - 125.00 mg of
Phosphorus, 14.05 - 1100.00 mg of potassium, 15.50 - 79.00 mg of
Sodium and 0.10 - 1.76 μg Zinc. The wide range of values for the
components presumably reflect differences between sugarcane varieties,
agronomical, and process conditions (Jaffe, 2015).
Table (6) Minerals content of raw food materials (mg / 100 g on dry
weight basis).
Minerals
content
mg / 100 g
Jaggery Sucrose
(refined
sugar)
Wheat
flour
Skim
milk
powder
Whole
fresh egg
Butter
IRON (Fe) 3.41 0.1 2.26 0.6 2.5 0.18
Calcium (Ca) 128.5 0.0 21.3 1299 69.7 23.9
Zinc (Zn) 0.51 0.0 0.45 4.9 0.8 -
Potassium (k) 344.09 3.0 146.06 1620.3 132.4 25.66
Sodium (Na) 29.3 0.0 3.16 523.7 127.7 550
Magnesium (Mg) 93.33 1.63 26.12 155.3 95.7 -
Manganese (Mn) 0.41 0.0 0.67 0.5 8.0 -
Copper (Cu) 0. 58 0.0 0.42 - - -
3-Nutritional properties and sensory evaluation of cake made by
substitution of refined sugar with jaggery.
a) Nutritional properties and sensory evaluation of cake:
1- Chemical composition:
The chemical composition of cake produced by substitute refined
sugar (sucrose) with jaggery are presented in table (7).
Table (7) Chemical composition of cake produced by substitute
refined sugar (sucrose) with Jaggery.
Sample
No.
Blends Energy
Cal./
100 gm
cake
Moisture
%
As a dry basis
Protein
%
Fat
%
Fiber
%
Ash
%
%Total
carbohydrat
e
1 100% sucrose 441.0 18.14 7.78 28.92 0.26 1.30 61.74
2
80% sucrose +20%
Jaggery
438.0 18.78 7.93 29.15 0.26 1.45 61.22
% change from control -0.68 3.53 1.93 0.80 - 11.54 -0.84
3 60% sucrose +40%
Jaggery
435.0 19.41 8.07 29.37 0.26 1.61 60.69
% change from control -1.36 7.00 3.73 1.56 - 23.85 -1.70
4
40% sucrose +60%
Jaggery
431.0 20.10 8.23 29.61 0.26 1.77 60.13
% change from control -2.27 10.8 5.78 2.39 - 36.15 -2.61
5
20% sucrose +80%
Jaggery
429.0 20.68 8.38 29.84 0.26 1.93 59.60
% change from control -2.72 14.0 7.71 3.18 - 48.46 -3.47
6 100% Jaggery 426.0 21.31 8.54 30.08 0.27 2.09 59.0
% change from control -3.40 17.48 9.77 4.01 3.85 60.77 -4.44
Egypt. J. of Appl. Sci., 35 (12) 2020 222
From the previous results it could be noticed that moisture, protein, fat
and ash contents of cakes increased by increasing the level of replacement.
Moisture, Protein, fat and ash contents increased from 18.14, 7.78, 28.92
and 1.3% for sample No. 1 (control sample) to 21.31, 8.54, 30.08 and 2.09
% for sample No. 6, respectively. From the same results it could be noticed
that the increments from control (sample No. 1) were ranged from 3.53 to
17.48% for moisture contents, from 1.93 to 9.77% for protein contents, and
from 0.80 to 4.01% for fat and from 11.54 to 60.77% for ash contents. Ash
content increased by about 1.6 times like control at level 100% replacement.
Total carbohydrates and energy (cal./ 100gm of cake) tended to decrease by
increasing the replacement level of refined sugar with jaggery.
Jayamala et al., (2009) reported that the jaggery muffins showed
higher values for moisture, ash, lower protein, fat and total sugar contents
when compared to muffins with sugar.
The results of Lamdande, et al. (2018) for evaluation of physicochemical
characteristics of both the muffins showed that the moisture content of
muffins prepared with jaggery was higher (21.8%) than muffins prepared with
sugar (19.6%) due to presence of invert sugar, mineral salts which are
hygroscopic in nature and also higher moisture content present in the jaggery
(Mandal et al. 2006). The protein and fat contents were slightly lower (6.38
and 30.93%) in muffins with jaggery than muffins with sugar (6.58 and
33.33%). The ash content of muffins was higher in muffins with jaggery
(1.21%) than muffins with sugar (0.82%). The sugar content in muffins with
jaggery muffins was found to be 27.8%, which is considerably lower than the
muffins with sugar (32.4%). The increase in ash and decrease in sugar contents
in muffins with jaggery than muffins with sugar is due to the presence of higher
amount of minerals like iron, calcium, phosphorous and lower amount of
sucrose in jaggery when compared to sugar (Jagannadha Rao et al. 2007).
2- Minerals content:
Minerals contents of cakes were tabulated in table (8).
Results indicated that minerals contents of cakes increased by
increasing the level of replacement of refined sugar with jaggery. Ca, Zn,
Cu, Mn, Fe, K, Na and Mg content increased about 2.15, 1.6, 2.2, 1.27,
2.13, 2.18, 1.09 and 2.43 times respectively, like control at level 100%
replacement (sample 6).
These results show that sample 6 (100% jaggery) could be claimed to
be a high source for Manganese Mn, Sodium Na, Magnesium Mg and Copper
Cu, represent 54.5, 43.49, 28.3 and 20.53%, respectively of the Recommended
Daily Dietary Allowances (for children 7-10 years) and a good source for iron
Fe and Potassium K represent 16.69 and 11.41% of the Recommended Daily
Dietary Allowances (for children 7-10 years) according to the Food Nutrition
Board, National Academy of Sciences-National Research Council
Recommended Daily Dietary Allowances (1989).
223 Egypt. J. of Appl. Sci., 35 (12) 2020
Table (8) Minerals content of cake produced by substitute sugar
(sucrose) with Jaggery (mg /100g on dry weight basis)
Sample
No.
Blends
Ca
(mg)
Zn
(mg)
Cu
(mg)
Mn
(mg)
Fe
(mg)
K
(mg)
Na
(mg)
Mg
(mg)
Recommended Daily Dietary
Allowances for children 7-10 years
(1989)
800 10 1.5 2 12 1600 400 160
1 100% sucrose 32.43 0.260 0.14 0.86 0.94 83.68 158.93 18.49
% of Reference Daily Intake (RDI) 4.05 2.60 9.33 43.00 7.83 5.23 39.73 11.56
2
80% sucrose +20%
Jaggery
39.72 0.294 0.173 0.889 1.230 102.99 162.16 23.64
% of Reference Daily Intake (RDI) 4.97 2.94 11.53 44.45 10.25 6.44 40.54 14.78
3
60% sucrose +40%
Jaggery
47.045 0.324 0.206 0.918 1.416 122.39 165.42 28.81
% of Reference Daily Intake (RDI) 5.88 3.24 13.73 45.90 11.8 7.65 41.36 18.0
4
40% sucrose +60%
Jaggery
54.49 0.355 0.239 0.948 1.609 142.11 167.96 34.076
% of Reference Daily Intake (RDI) 6.81 3.55 15.93 47.40 13.41 8.88 41.99 21.30
5
20% sucrose +80%
Jaggery
62.05 0.386 0.273 1.016 1.800 162.13 170.9 39.42
% of Reference Daily Intake (RDI) 7.76 3.86 18.2 50.8 15.0 10.13 42.73 24.64
6 100% Jaggery 69.73 0.418 0.308 1.09 2.003 182.48 173.94 44.85
% of Reference Daily Intake (RDI) 8.72 4.18 20.53 54.5 16.69 11.41 43.49 28.03
Food Nutrition Board, National Academy of Sciences-National Research Council
Recommended Daily Dietary Allowances (1989).
The high contents of minerals in jaggery raise the nutritive value
of cake products. These results are in agreement with those reported by
FDA, (2008) these results show that NCS could be claimed to be a high
source for copper (more than 20% of the RDI) and a good source for iron
and manganese (between 10 and 19% of the RDI) according to the U.S.
Food and Drugs Administration (FDA) regulations on health claims on
food. Additionally, chromium, magnesium, potassium, niacin and
vitamin B6 in NCS supply between 5 and 9% of the RDI for these
nutrients. In contrast refined sugar practically does not contain minerals
and vitamins.
To be considered ‗‗healthy‘‘ by the FDA a food must not only
meet the criteria of not exceeding predefined levels of total fat, saturated
fat, cholesterol and sodium, but also provide 10% or more of the DRV of
protein, fiber, vitamin A, vitamin C, calcium or iron. In this sense, NCS
is healthy as it does not exceed the above levels and provides more than
10% of daily iron requirements (Jaffe, 2015).
b- Sensory evaluation and Physical properties of cake:
Sensory evaluation of cakes prepared with varying levels of
refined sugar (sucrose) substitution with Jaggery is shown in table (9).
Egypt. J. of Appl. Sci., 35 (12) 2020 224
Table (9) Sensory characteristics of cake made by substitute refined
sugar (sucrose) with Jaggery.
Samples
Crust color
Internal
Characteristic
Flavor
Overall
acceptability
Crumb color Crumb grain Texture Taste Odor
10 20 20 20 15 15 100
1) 100% sucrose 9.79
a
±0.34 19.15
a
±0.34 19.58
a
±0.34 19.14
a
±0.34 14.70
a
±0.34 14.82
a
±0.34 95.7
a
±0.34
2) 80% sucrose
+20% Jaggery 8.21
b
±0.34 16.5
b
±0.34 18.42
ab
±0.34 18.72
a
±0.34 14.36
a
±0.34 14.00
ab
±0.34 86.4
b
±0.34
3) 60% sucrose
+40% Jaggery 7.71
bc
±0.34 15.92
bc
±0.34 16.52
bc
±0.34 17.28
ab
±0.34 14.15
a
±0.34 12.78
bc
±0.34 82.9
bc
±0.34
4) 40% sucrose
+60% Jaggery 6.86
cd
±0.34 14.43
cd
±0.34 15.00
cd
±0.34 16.58
b
±0.34 13.20
ab
±0.34 12.54
c
±0.34 80.0
cd
±0.34
5) 20% sucrose
+80% Jaggery 6.71
cd
±0.34 14.00
d
±0.34 14.40
cd
±0.34 16.00
b
±0.34 12.54
bc
±0.34 12.03
c
±0.34 77.9
de
±0.34
6) 100%
Jaggery 6.14
d
±0.34 13.28
d
±0.34 13.28
d
±0.34 15.58
b
±0.34 11.46
c
±0.34 11.52
c
±0.34 75.7
e
±0.34
L.S.D. 1.06 1.8 2.17 2.06 1.52 1.37 4.13
The water absorptive properties showed gradually increase with
raising the substitution levels of refined sugar (sucrose) substitution with
Jaggery, and therefore, these doughs needed more water than the control,
to have the same consistency.
Cakes specific volume decreased as refined sugar (sucrose)
substitution with Jaggery and became more compressed than control.
Results recorded in Table (10) showed that all organoleptic attributes of
cakes produced from different levels of refined sugar (sucrose)
substitution with Jaggery were significantly affected by this substitution.
The overall acceptability values were decreased with each increment of
refined sugar replacement with Jaggery. Cakes prepared with substitution
levels 100% had the lowest scores of all organoleptic attributes.
Table (10) Physical characteristics of cake made by substitute refined
sugar (sucrose) with Jaggery.
Samples
Volume
(cm³)
Weight
(g)
Specific volume
(cm³/g)
1) 100% sucrose 112.0 45.8 2.45
2) 80% sucrose +20% Jaggery 105.0 46.41 2.26
3) 60% sucrose +40% Jaggery 100.0 46.87 2.13
4) 40% sucrose +60% Jaggery 99.0 47.16 2.10
5) 20% sucrose +80% Jaggery 106.0 46.11 2.30
6) 100% Jaggery 101.0 46.72 2.16
In conclusion, substituting of refined sugar with Jaggery could enhance
the nutritive value of cake as shown by chemical analysis, but Baking quality
and sensory evaluation of cakes indicated that replacement of refined sugar with
Jaggery were satisfactory until 100% level.
Similar results were reported by Jayamala et al., (2009) who
mentioned that the Jaggery muffins showed lower value for lightness, higher
225 Egypt. J. of Appl. Sci., 35 (12) 2020
values for redness and yellowness than sugar muffins. For the preparation of
Jaggery muffins having quality characteristics closer to sugar muffins. The
overall quality score of muffins with Jaggery was lower than the muffins with
sugar. Texture characteristics and overall quality score for the muffins with
Jaggery when compared to muffins with sugar during storage for 21 days.
Hence, it can be concluded that Jaggery can be used for the total replacement
sugar on equal weight basis in various bakery products in future.
b- Microbial analyses of cake:
The results of microbial analyses of cake performed as a part of storage
studies are shown in table (11).
Microbial analysis has shown that E. coli and Salmonella were not
detected in both the cakes samples (with sugar and Jaggery). The total bacterial
count, yeast and mold count increased for cakes with jaggery or sugar with
increase in storage period from 0 to 21 days. The microbial load was higher in
Jaggery cakes as compared to sugar-based cakes over a storage period of 21
days. There was considerable increase seen in fungi and bacteria in the third
week. Hence, it can be concluded that the cakes stored for 21 days was
microbiologically safe and should be consumed before the end of that period.
Similar results were reported by Lamdande et al., (2018).
Table (11) Microbial analyses as a part of storage studies of cake
made by substitute refined sugar (sucrose) with Jaggery.
No.
Microbial analyses Total bacterial count
Storage period(day) 0 2 7 14 21
1 100% sucrose ND ND 7.0 x10 8.0 x 10² 9.9 x10²
2 80% sucrose +20% Jaggery ND ND 10.6 x10 14.5 x10² 18 x 10²
3 60% sucrose +40% Jaggery 6 x10 8 x10 12 x 10 13.3 x10² 16 x10²
4 40% sucrose +60% Jaggery 6 x10 7 x10 1.0 x10² 2.0 x 10² 3.7 x10²
5 20% sucrose +80% Jaggery 5 x10 7 x10 5 x10 1.6 x10² 2.6 x 10²
6 100% Jaggery 6 x10 8 x10 19 x10 4.7 x 10² 2.3 x 10²
No.
Microbial analyses E. coli
Storage period(day) 0 2 7 14 21
1 100% sucrose ND ND ND ND ND
2 80% sucrose +20% Jaggery ND ND ND ND ND
3 60% sucrose +40% Jaggery ND ND ND ND ND
4 40% sucrose +60% Jaggery ND ND ND ND ND
5 20% sucrose +80% Jaggery ND ND ND ND ND
6 100% Jaggery ND ND ND ND ND
No.
Microbial analyses Salmonella spp.
Storage period(day) 0 2 7 14 21
1 100% sucrose ND ND ND ND ND
2 80% sucrose +20% Jaggery ND ND ND ND ND
3 60% sucrose +40% Jaggery ND ND ND ND ND
4 40% sucrose +60% Jaggery ND ND ND ND ND
5 20% sucrose +80% Jaggery ND ND ND ND ND
6 100% Jaggery ND ND ND ND ND
Egypt. J. of Appl. Sci., 35 (12) 2020 226
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تأثير استبدال سکر السکروز بسکر الجلاب عمى الخواص
الفيزيائية والکيميائية لمکيک
، محمود عبدالغني عبدالواحد هاشم 1*، محمود فاروق عبدالعزيز 1
سيد عبدالحميد سميمان 2 ، سکينة رمضان أبا زيد 3
-1 المرکز الإقميمي للأغذية والأعلاف ، مرکز البحوث الز ا رعية ، الجيزة ، مصر
-2 معهد بحوث تکنولوجيا الأغذية ، مرکز البحوث الز ا رعية ، الجيزة ، مصر
-3 معهد بحوث المحاصيل السکرية ، مرکز البحوث الز ا رعية ، الجيزة ، مصر
من المحميات الطبيعية التي يتم إنتاجها بترکيز Jaggery (Gur) يعتبر السکر الجلاب
عصير قصب السکر بما يحتويه من عناصر معدنية وفيتامينات. وقد استخدم في هذا البحث
،02 ،02 ،42 ، سکر الجلاب باستبدال السکر السکروز في إعداد الکيک بنسب استبدال 22
%122 . تم د ا رسة تأثير سکر الجلاب عمى صفات العجين والصفات الطبيعية والتخزينية
لمکيک الناتج مقارنة بکيک الکنترول ) 122 % سکر سکروز(. أدت عممية الإستبدال لمسکر
السکروز بسکر الجلاب إلى إنخفاض جودة الکيک الناتج من حيث الط ا روة والجودة الکمية ، وان
.% کان الکيک الناتج مقبولاً بصفة عامة حتى نسبة استبدال 122
أظهرت د ا رسة الحمل الميکروبي ) خاصة بکتيريا القولون والسالمونيلا( سلامة الکيک الناتج
من الناحية الميکروبية )يعتبر الکيک آمن( ، ومن ذلک يمکن استنتاج إمکانية استبدال سکر
الجلاب بالسکر السکروز دون تأثي ا رت غير مرغوبة عمى المنتج.
229 Egypt. J. of Appl. Sci., 35 (12) 2020