Development of Jaggery Based Energy Bar

DEVELOPMENT OF JAGGERY BASED ENERGY BAR PrateekKhulve Waquar Ahmed Sachin Kumar (Id No. 42918) (Id No. 42937 ) (Id No. 44882 ) Under the Guidance of Dr. P.K.OMRE A Dissertation Report SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF Bachelor of Technology In Agricultural Engineering DEPARTMENT OF POST HARVEST PROCESS AND FOOD ENGINEERING COLLEGE OF TECHNOLOGY G.B. PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY PANTNAGAR-263145 (U.S. NAGAR), UTTARAKHAND, INDIA JUNE, 2016 ACKNOWLEDGEMENT The authors express extreme reverence and profound sense of gratitude to their dissertation advisor, Dr. P.K. Omre, Professor and Head, Department of Post Harvest Process and Food Engineering for theinvaluable guidance, continuous encouragement and abundant counsel throughout the dissertation work. We would like to thank Dr. H.C. Sharma, Dean, College of Technology, for providing necessary facilities and constructive suggestion whenever required during course of study. We would like to thank Dr. Akhilesh Kumar, Co-ordinator of Agricultural Engineering for providing us assistance and valuable resources whenever required. We are also very thankful to all the committee members Dr. T.P. Singh, Professor, Department of Farm Machinery and Power Engineering, Dr. P.K. Singh, Professor, Department of Irrigation and Drainage Engineering, Dr.P. S. Kashyap,Associate Professor, Department of Soil and Water Conservation Engineering, Dr. N.C. Shahi, Professor, Department of Post-Harvest Process and Food Engineering. The authors acknowledge special thanks to all other faculty member and the entire staff members of Department of Post Harvest Process and Food Engineering for rendering excellent council and co-operation whenever required. PrateekKhulve Waquar Ahmed Sachin Kumar (Id No.42918) (Id No. 42937) (Id No. 44882) PANTNAGAR June, 2016 APPROVAL The Dissertation report entitled ―Development of Jaggery Based Energy Bar‖ submitted by PrateekKhulve(42918), Waquar Ahmed(42937) and Sachin Kumar(44882)is hereby approved. Dr. P.K. Omre Professor and Project Advisor _______________________ Dr. P.K. Omre Professor and Head ________________________ DEPARTMENT OF POST HARVEST PROCESS AND FOOD ENGINEERING COLLEGE OF TECHNOLOGY, G.B. PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, PANTNAGAR-263145(U.S. NAGAR), UTTARAKHAND,INDIA LIST OF CONTENTS S.No. PARTICULARS 1. INTRODUCTION 2. REVIEW OF LITERATURE 2.1 Types of Jaggery 2.2 Composition of Jaggery 2.3 Value Added Products of Jaggery 2.4 Health Benefits of Jaggery 2.5 Jaggery – Cultural Aspects 2.6 Composition of Chocolate 2.7 Caffeine 2.8 Important Ingredients 2.8.1 Cocoa 2.8.2 Milk Solids 2.8.3 Fat 2.8.4 Emulsifier & Stabilizer 2.8.5 Sugar & sweeteners 2.8.6 Jaggery as a sweetener 2.9 Forms of Jaggery 2.9.1 Powder Jaggery 2.9.2 Solid Jaggery 2.10 Jaggery Chocolate 2.11 Processing of Jaggery Energy Bar 2.11.1 Mixing & Refining 2.11.2 Moulding 2.11.3 Cooling 3. MATERIALS AND METHODS 3.1 Preliminary Experiments 3.2 Procedure of Making Jaggery Energy Bar 3.3 Response Surface Methodology 3.3.1 Considerations in the use of RSM 3.3.2 Steps in RSM 3.3.3 Applications of RSM 3.4 Design of Experiments 3.5 Sensory Evaluation 4. RESULTS & DISCUSSION 4.1 Sensory characterstics of Energy Bar 4.1.1 Appearance 4.1.2 Taste 4.1.3 Colour 4.1.4 Texture 4.1.5 Flavour 4.1.6 Overall acceptability 4.1.7 Optimization of Jaggery Energy Bar Ingredients with Caffeine 5. SUMMARY AND CONCLUSION REFERENCES APPENDIX – I APPENDIX – II APPENDIX – III APPENDIX – IV APPENDIX – V APPENDIX – VI APPENDIX - VII LIST OF TABLES TABLE NO. PARTICULARS 2.1 Composition of Jaggery 2.2 Nutritional composition of Jaggery Energy Bar 2.3 Coding of variables for experimental design using RSM 2.4 Response surface design of experiments 2.5 Sensory characteristics of Jaggery Energy Bar Samples LIST OF PLATES PLATE NO. TITLE 1. Mixing Apparatus 2. Jaggery bar stored in desiccator 3. Drying of moulded jaggery energy bar 4. Jaggery bar wrapped in aluminium foil 5. Sensory evaluation of jaggery energy bar 1. INTRODUCTION Jaggery is a traditional non-centrifugal cane sugar consumed in Asia and Africa. It is a concentrated product of date, cane juice, or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose,up to 20% invert sugar, and up to 20% moisture with the remainder made up of other insoluble matter, such as wood ash,proteins, and bagasse fibres. Jaggery is mixed with other ingredients, such as peanuts, condensed milk,coconut, and white sugar, to produce several locally marketed and consumed delicacies. The quality of the jaggery is judged by its colour; brown means it is higher in impurities and golden-yellow implies it is relatively pure. Due to this grading scale there are malpractices of adding colour or harmful chemicals to simulate the golden colour. If we examine the modern confectionary products available in the market, for incorporation of jaggery as sweetener, chocolate emerges as a potential choice. It seems that the nature of jaggery in terms of its colour, texture and sweetness would make it very suitable for chocolate like product .Chocolate confectionary has been novelty food item over the years. Consumersof all ages and social classes have been enjoying it in various forms. Once seem as an item for children only, adults now savour chocolates as well. A chocolate bar is a chocolateconfection in bar form, which distinguishes it from bulk chocolate produced for commercial use. In most of the English-speaking world, chocolate bar also refers to a typically snack-sized bar coated with or substantially consisting of chocolate but containing other ingredients. A chocolate bar made exclusively from chocolate contains some or all of the following components: cocoa solids, cocoa butter, sugar, and milk. The relative presence or absence of these define the subclasses of chocolate bar made of dark chocolate, milk chocolate, and white chocolate. In addition to these main ingredients a chocolate bar may contain flavourings such as vanilla and emulsifiers such as soy lecithin to alter its consistency. "Chocolate bars" containing other ingredients feature a wide variety of layerings or mixtures that include nuts, fruit, caramel, nougat, and fondant. A popular example is a Snickers bar, which consists of nougat mixed with caramel and peanuts.A wide selection of similar chocolate treats are produced with added sources of protein and vitamins. These include forms of energy bar and granola bar and are sold as snacks and nutritional supplements. Energy bars are supplemental bars containing cereals and other high energy foods targeted at people that require quick energy but do not have time for a meal. The first energy bar in the American marketplace was Space Food Sticks which Pillsbury Company created in the late 1960s to capitalize on the popularity of the space program. Space Food Sticks were developed by Robert Muller, the inventor of the HACCP standards used by the food industry to ensure food safety. Energy in food comes from all three main sources: fat, protein, and carbohydrates, but mostly from carbohydrates. In order to provide energy quickly, most of the carbohydrates are various types of sugars like fructose, glucose, maltodextrin, dextrose and others in various ratios. Use of complex carbohydrate sources like oats and barley is limited and such carbohydrate sources are mostly used in protein bars. Proteins come mostly in the form of fast digesting whey protein. Energy bars generally don't contain sugar alcohols, since these bars, due to type of carbohydrate content, don't require low calorie sweeteners to improve their taste. Fats in energy bars are kept to minimum and their main sources are often cocoa butter and dark chocolate. Caffeine is a bitter, white crystalline purine, a methyl xanthine alkaloid, and is closely related chemically to the adenine and guanine contained in deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). It is found in the seeds, nuts, or leaves of a number of plants native to South America and East Asia and confers on them several survival and reproductive benefits. The most well-known source of caffeine is the coffee bean, a misnomer for the seed of coffee plants. Beverages containing caffeine are ingested to relieve or prevent drowsiness and to improve performance. To make these beverages, caffeine is extracted by steeping the plant product in water, a process called infusion. Caffeine-containing beverages, such as coffee, tea, and colas, are very popular; in 2005, 90% of North American adults consumed caffeine daily. Chocolate derived from cocoa beans contains a small amount of caffeine. The weak stimulant effect of chocolate may be due to a combination of theobromine and theophylline, as well as caffeine. A typical 28-gram serving of a milk chocolate bar has about as much caffeine as a cup of decaffeinated coffee. To remain competitive in the growing industry, confectioners are faced with of creating innovating products with unique shapes, textures and flavours. The technological advancements have expanded the variety of ingredients available. Careful choice of their functionality, ingredients provide just one aspect of complete task developing new products. Ingredient selection is critical, as it can prevent or invite potential problem in the finished condition. In view of the above, this study on the development of jaggery based chocolate was undertaken using response surface methodology with the following objectives: 1. To develop the process for making jaggery based energy bar with different ratio of skim milk powder, cocoa powder and caffeine. 2. Performance evaluation of the final product based on sensory using 9-point hedonic scale method. 2. REVIEW OF LITERATURE Jaggery is important sugarcane product used widely in India.

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