Physico-chemical, Antioxidant and Sensory Attributes of Ginger (Zingiber officinale) Enriched Jaggery of Different Sugarcane Varieties

Abstract

Zingiber officinale enriched jaggery of three sugarcane varieties (Co 86032, Co 419 and Co 62175) at 0.05, 0.1 and 0.2 % Z. officinale concentrations were evaluated for physico-chemical properties, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and reducing power ability, in addition to sensory evaluation by quantitative descriptive analysis method. Physico-chemical analysis of Z. officinale enriched jaggery revealed no significant difference between test and control except for total phenolics, tannins and flavonoids that indicated a dose dependent increase for all the varieties. A positive correlation (r = 0.922, 0.883 and 0.881) was observed between total phenolics and antioxidant activity of Z. officinale enriched jaggery for all the test varieties. Results of DPPH radical scavenging ability and reducing power potential of Z. officinale enriched jaggery showed an increased antioxidant activity. An EC50 of 3.098, 3.076 and 3.038 mg/mL was observed in 0.2 % Z. officinale enriched jaggery prepared from Co 86032, Co419 and Co 62175, respectively. Sensory evaluation of Z. officinale enriched jaggery for different attributes indicated significant (P > 0.05) difference between control and enriched jaggery of different sugarcane varieties for color, texture, hardness and taste.