Replacement of sugar in the product formulation of “Bomboyson” by jaggery
“Bomboyson” is a traditional heat desiccated dairy product of eastern Nepal, prepared using khoa, sugar, and ghee, and has a great commercial potential. This study was carried out to standardize the product and study its nutritive value and storage life for the organized production. The formulation was based on survey and the best product was selected using 9-point hedonic rating scale method. The sugar in the best product was replaced by jaggery, and both were compared with the most popular market product for sensory and nutritional qualities. The products were stored at ambient (25°C) and refrigerated (5°C) temperatures to study the microbiological qualities. Bomboyson prepared from 100 parts khoa, 40 parts sugar, and 20 parts ghee was found to be superior (P < 0.05) in terms of overall sensory attributes. The proximate composition of sugar-added bomboyson was found to be 8.98 ± 0.04% moisture, 28.66 ± 1.16% fat, 16.42 ± 0.56% protein, 1.08 ± 0.12% total ash, 44.86 ± 0.86% carbohydrate, and 91.02 ± 0.04% total solids. The proximate composition of control and sugar-added product were same (P > 0.05) while both the product had lower contents (P < 0.05) of moisture and total ash than the jaggery-added product. The microbiological study confirmed that the products were acceptable throughout the storage period of 28 days at 5°C and 21 days at 25°C.
Jaggery: A natural sweetener
Jaggery is a natural sweetener obtained by concentrating the juices obtained sugarcane and/or palm trees. Jagerry can be used as a base for number of sweet dishes in different countries because it has sweet winy fragrance and delicious flavor which lies between brown sugar and molasses. It contains nutrients like protein, vitamins and minerals like iron and copper. It is also used as an energy food having therapeutic advantage so, it can be used for blood purification, regular functioning of liver and keeping blood healthy.A good quality jaggery has golden yellow colour, hard texture, crystalline structure, sweeter taste and less moisture content. Jaggery can be in the form of solid, liquid and granuals. In nowadays, manufacturers prepare organic jaggery which is free from chemical like sodium bicarbonate, sulphur dioxide, citric acid, alum, etc. Jaggery is known as ‘medicinal sugar’ which is used for pharmaceutical formulations. Jaggery improves digestion, helps in cleansing the liver, relieves constipation, boosts energy, purifies the blood, anti-toxic and anti-carcinogenic properties, relives tension, treatment of bronchial or lung infections and pre-menstrual syndrome. Jaggery can be added with some different natural flavour like black pepper, ginger, lemon, cardamom etc. and nutrients like protein, amino acids, peptides, vitamins and phytochemicals (flavonoids, polyphenols, phytosterols, etc.). Jaggery has been used for manufacture of ice cream, milk shake, sapota milk shakes and kulfi, jaggery chocolate etc. Due to number of advantages of jaggery is a better choice as compared to sugar.
Effect of cutting management and nitrogen levels on biomass production and proximate quality of barley (Hordeum vulgare) in saline soil
A field experiment was conducted during the winter (rabi) seasons of 1997–1998 to 1999–2000 on an alluvial loamy sand saline soil at Hisar, to find out the effect of cutting management and nitrogen levels on biomass production and proximate quality of barley (Hordeum vulgare L). Dry forage yield of barley was 6.3% higher when harvested once at 50% heading compared with 2 cuttings at 60 days of growth and 50% heading. The total biomass was 3.8% higher when harvested for grain purpose compared to the treatment in which the crop was first harvested for forage at 60 days and subsequently left for grain purpose. However, no significant differences were observed in the yield equivalents of barley grown for grain purpose or green forage and grain. Application of N significantly increased the yield from 22.5 q/ha with 60 kg N/ha to 29.3 q/ha with 80 kg N/ha. The protein and mineral matter contents were higher in grains (9.2 and 4.7%) and fodder (5.3 and 10.3%) harvested at the early stages than 9.0 and 4.6% in grain; and 4.9 and 9.8% in fodder at the late stage. However, the fibre and lignin contents were more in fodder harvested at later stages. With increasing levels of N application, the mineral matter remained unaffected, while the crude protein and lignin contents increased and fibre decreased in both fodder as well as grain.