Qualitative studies on jaggery based soy sweet meat bars

A study was undertaken to develop jaggery based sweetmeat bars of full fat soybean flour. For the optimization of products, three rations of jaggery and full fat soyflour, viz. 4:6, 5:5 and 6:4, respectively were selected. Selected quality parameters of the study were physiochemical properties (moisture content, pH, ash content, fat content and browning index), sensory properties (colour, texture, flavour and taste) and mechanical properties (bending force to cause rupture). These quality parameters were evaluated for fresh samples and their counterparts packed in LOPE bags and stored for 60 days at ambient conditions. Moisture content and browning index were found higher among those fresh samples which contains higher ratio of jaggery, whereas, pH; ash content and fat content had lower values (9.23%, 0.412%, 5.48% 3.02% and 9.43%, respectively for the sample with highest proportion of jaggery). Product with equal proportion of jaggery and soybean scored highest for overall sensory quality with a score of 6.4 (on 9 point scale). However bending force to cause rupture was however least for the product having lowest proportion ofjaggery with 6040.9 g. After 60 days of storage, moisture and browning index increased in all the products, whereas, pH decreased. A marginal decrease in ash and fat content were also recorded. Surprisingly, overall sensory score improved. A decrease in bending force was also recorded in samples