Vol. 8, Special Issue 6, Part E (2024)

Abstract: Jaggery candy was prepared from two distinct varieties of sugarcane, CoH 119 and CoH 118, which were cultivated at the Regional Research Station of CCS Haryana Agricultural University in Karnal. The primary aim of this study was to manufacture jaggery candy from these sugarcane varieties and assess their physico-chemical and sensory characteristics. Sensory evaluations were conducted using a 9-point hedonic scale to evaluate attributes such as color, taste, texture, flavor, and overall acceptability. Furthermore, essential parameters including juice extraction and recovery percentages, moisture content, total soluble solids, and total plate count were meticulously measured. Preservation of the jaggery candy was efficiently achieved through the use of laminated wraps. Notably, jaggery candy derived from the CoH 118 sugarcane variety demonstrated superior results in both sensory analysis and physico-chemical evaluation compared to jaggery candy from the CoH 119 variety.