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<p>The rising demand for nutritious and hygienically processed foods has fostered a strong market for value-added jaggery products that combine traditional flavour with enhanced quality and health benefits. In response to this consumer shift, the development of flavoured jaggery cubes represents a significant step towards healthier, more appealing, and functionally enriched traditional sweeteners. The present investigation focuses on the development of cumin-flavoured jaggery cubes and the determination of the effects of adding the gum acacia emulsifier and cumin oleoresin on the physicochemical and phytochemical constituents of the jaggery cubes.&#xa0;The increase in the&#xa0;concentration of gum acacia and cumin oleoresin increased the water solubility (88.55–91.03%),&#xa0;hardness (227.26–297.18&#xa0;N),&#xa0;bulk density (616.17–645.69&#xa0;kg/m<sup>3</sup>),&#xa0;carbohydrate (90.57–91.29%),&#xa0;protein (2.69–3.45%),&#xa0;ash (1.5–1.6%),&#xa0;total phenolic (173.57–303.96&#xa0;mg GAE/100&#xa0;g), total flavonoid (64.14–135.60&#xa0;mg QE/100&#xa0;g), contents and antioxidant activity (IC<sub>50</sub> value-7.81–4.99&#xa0;mg/ml; lower IC<sub>50</sub> value refers to higher antioxidant activity) of the product. The moisture content (5.80–5.20%), hygroscopicity (3.29–2.78%), and water absorption index (0.21–0.15) decreased with increasing gum acacia and cumin oleoresin. Principal component analysis revealed relationships among quality attributes, with Dim1 and Dim2 accounting for 66.70% and 20.60% of total variance, respectively. Water absorption index and bulk density contributed most to Dim1, while IC₅₀ value and total flavonoid content were the main contributors to Dim2. Jaggery cubes prepared with 2% gum acacia and 1.4% cumin oleoresin were found to be organoleptically superior among all other formulations and have been developed in a convenient, user-friendly form that combines taste and ease of use.</p>

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Principal Component Analysis of Physicochemical and Phytochemical Constituents of Cumin-Flavoured Jaggery Cubes

  • 期刊论文

  • 发表日期：

    2026年1月15日

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  • Meera Mohan,
  • E. Jayashree,
  • P. V. Alfiya,
  • K. Anees

摘要

The rising demand for nutritious and hygienically processed foods has fostered a strong market for value-added jaggery products that combine traditional flavour with enhanced quality and health benefits. In response to this consumer shift, the development of flavoured jaggery cubes represents a significant step towards healthier, more appealing, and functionally enriched traditional sweeteners. The present investigation focuses on the development of cumin-flavoured jaggery cubes and the determination of the effects of adding the gum acacia emulsifier and cumin oleoresin on the physicochemical and phytochemical constituents of the jaggery cubes. The increase in the concentration of gum acacia and cumin oleoresin increased the water solubility (88.55–91.03%), hardness (227.26–297.18 N), bulk density (616.17–645.69 kg/m3), carbohydrate (90.57–91.29%), protein (2.69–3.45%), ash (1.5–1.6%), total phenolic (173.57–303.96 mg GAE/100 g), total flavonoid (64.14–135.60 mg QE/100 g), contents and antioxidant activity (IC50 value-7.81–4.99 mg/ml; lower IC50 value refers to higher antioxidant activity) of the product. The moisture content (5.80–5.20%), hygroscopicity (3.29–2.78%), and water absorption index (0.21–0.15) decreased with increasing gum acacia and cumin oleoresin. Principal component analysis revealed relationships among quality attributes, with Dim1 and Dim2 accounting for 66.70% and 20.60% of total variance, respectively. Water absorption index and bulk density contributed most to Dim1, while IC₅₀ value and total flavonoid content were the main contributors to Dim2. Jaggery cubes prepared with 2% gum acacia and 1.4% cumin oleoresin were found to be organoleptically superior among all other formulations and have been developed in a convenient, user-friendly form that combines taste and ease of use.