Massoud, M., Abou-Samaha, O. (2008). GALAB AS A SUBSTITUTE OF SUCROSE IN TOFFEE AND BISCUITS MAKING.. Journal of Food and Dairy Sciences, 33(4), 2729-2741. doi: 10.21608/jfds.2008.124738
Mona I. Massoud; O. R. Abou-Samaha. "GALAB AS A SUBSTITUTE OF SUCROSE IN TOFFEE AND BISCUITS MAKING.". Journal of Food and Dairy Sciences, 33, 4, 2008, 2729-2741. doi: 10.21608/jfds.2008.124738
Massoud, M., Abou-Samaha, O. (2008). 'GALAB AS A SUBSTITUTE OF SUCROSE IN TOFFEE AND BISCUITS MAKING.', Journal of Food and Dairy Sciences, 33(4), pp. 2729-2741. doi: 10.21608/jfds.2008.124738
Massoud, M., Abou-Samaha, O. GALAB AS A SUBSTITUTE OF SUCROSE IN TOFFEE AND BISCUITS MAKING.. Journal of Food and Dairy Sciences, 2008; 33(4): 2729-2741. doi: 10.21608/jfds.2008.124738
GALAB AS A SUBSTITUTE OF SUCROSE IN TOFFEE AND BISCUITS MAKING.
1Sugar Crops Res. Inst., Agric. Res. Center, El Sabahia, Alex. Egypt
2Dept. of Food Sci. & Technol., Fac. of Agric., Alexandria University.
Abstract
Jaggery or Galab as so called in Egypt ,is a natural sweetener made by concentration of sugar cane juice. It has great nutritive and medicinal value. It is usually produced in small mills, located near the sugarcane cultivation areas. Present study has been carried out to utilize galab as substitute of sucrose for sweetening toffee and biscuits making. Effect of juice clarification treatments on physico-chemical and quality of processed galab were investigated. Chemical analyses, macro-micro elements, total phenolic of galab were determined and sensory attributes of the produced products (toffee- biscuits) were evaluated. The results showed that treating juice with potassium meta- bisulfate had improved on quality of galab.
Analysis of galab revealed that it contained 7.36% moisture; 1.52% crude protein, 2.41% ash, 0.69% crude fat and 88.02% total carbohydrates. It is good sources of macro and micro elements such as K, Mg, Fe, Cu and Zn. Total phenolic compounds content of processed galab was 3.97% and caffeic acid had the highest percent of phenolic compound in methanolic extract as identified by HPLC.
It can be used in toffee manufacturing as a sucrose substitute up to 50%. The panelist accepted the different biscuits sweetened by galab. So it is a natural and nutritive source of sweeteners that can be utilized for the production of locally available low-cost food to provide the diverse blend of nutrients needed for growth and serve for school children.
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