Asian Food Science Journal

Jaggery is an unrefined sweetener that retains several biochemical and mineral constituents and can serve as a matrix for value addition using plant-derived ingredients. This study prepared sixteen jaggery formulations using sugarcane juice alone or in combination with grape juice, black plum, beetroot, mango, turmeric, cardamom, and honey. The samples were evaluated for pH, electrical conductivity, total carbohydrate, ascorbic acid, total phenolic content, DPPH radical-scavenging activity, and mineral composition using SEM–EDS. The formulations showed acidic pH values ranging from 3.68 to 4.45. Total carbohydrate content ranged from 246 to 966 mg/g, while ascorbic acid ranged from 520 to 1740 mg/100 g. Total phenolic content varied from 24.22 to 68.84 mg/g, and DPPH activity ranged from 0.317 to 0.727 µM. SEM–EDS analysis identified macroelements including calcium, sodium, sulphur, potassium, phosphorus, and magnesium, together with microelements including zinc, iron, copper, manganese, and molybdenum. The distribution of these constituents varied among the formulations, indicating compositional differences associated with the ingredient combinations used. Overall, the findings show that plant-based value addition produced jaggery formulations with diverse physicochemical, biochemical, antioxidant, and mineral profiles. The results provide a compositional basis for further evaluation of these formulations as value-added jaggery products.