Preparation of sapota milkshake premix using jaggery as sweetener

Abstract

An instant sapota milkshake premix was formulated using powdered jaggery as a natural sweetener at three levels (10, 20, and 30 g) alongside a sugar-based control (20 g). Physicochemical and sensory properties of prepared premix were determined. Results showed a significant increase in reducing and total sugars with higher jaggery content. Moisture was slightly elevated in jaggery-based samples due to its hygroscopic nature and functional properties were affected by sweetener type. Sensory analysis revealed that sample with 20 g of jaggery were most preferred, likely due to enhanced mouthfeel, color and on par sugar composition. Thus, jaggery was found to be a goodalternative to refined sugar in sapota milkshake premix development.