author(s)
Anuja Dev, Sahan Hevlin S and Shekhara Naik R

abstract
Jaggery is a condensed sugarcane juice product. It is a possible natural nutrient source and a better thing as compared to white sugar. In this research, the sugarcane variety was VCF0517 which was used in making jaggery with varying solidifying agents namely soda, Lime and Soda with Lime; and no solidifying agent at all. Sensory evaluation of all the prepared jaggery variants was done and the most acceptable variant investigated on physico-chemical parameters. Jaggery type prepared with lime was observed as very acceptable in regards to sensorial with great physico-chemical properties and antioxidant activity. Due to the findings, we have decided that, the most acceptable version of jaggery was of good quality with very good quality characteristics and was within the acceptable FSSAI requirements.