PHYSICO-CHEMICAL PROPERTIES AND ANTIOXIDANT POTENTIALS OF TAMARIND ENRICHED BLACK SUGARCANE JAGGERY (SACCHARUM SINENSE)

This study evaluated the physicochemical properties and antioxidant potential of tamarind-enriched black sugarcane jaggery, a functional sweetener with potential health benefits. Jaggery, traditionally produced from sugarcane juice, is rich in micronutrients but underutilized as a functional food. Tamarind, known for its antioxidants, vitamins, and minerals, was incorporated to enhance its nutritional value. The enriched jaggery was analyzed for moisture content, pH, total soluble solids (TSS), total insoluble solids (TIS), ash content, sucrose, reducing sugars, and free acidity, along with antioxidant properties such as total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and DPPH radical scavenging activity. Results showed that tamarind enrichment lowered pH (5.0 ± 0.0), increased free acidity (8.87 ± 2.37 mg/g), and slightly reduced TSS (5.17 ± 0.06 °Brix). The ash content (1.75 ± 1.59%) and total insoluble solids (2.11 ± 0.67%) were higher compared to non-enriched jaggery, indicating increased mineral and fiber content. The enriched jaggery exhibited higher reducing sugar content (72.24 ± 2.16 mg/g) and moderate sucrose levels (335.87 ± 2.43 mg/g), suggesting partial hydrolysis due to tamarind’s acidity. Antioxidant analysis revealed enhanced TPC (180.52 ± 2.14 mg GAE/g) and TFC (75.63 ± 1.87 mg GAE/g), with moderate FRAP (0.16 ± 0.0067 µmol Fe²+/g) and DPPH radical scavenging activity (38.69 ± 2.44 µg/ml). These findings suggest that tamarind-enriched jaggery offers improved nutritional, physicochemical, and antioxidant properties compared to non-enriched jaggery, making it a viable alternative to conventional sweeteners.