Enhanced physicochemical, phytonutritional, and sensory profile of pumpkin‐based functional toffee by replacing refined sugar with natural cane sugar derivative

Abstract

SummaryJaggery, a natural unrefined sweetener, is considered as a nutraceutical due to richness in minerals and phytochemicals. The present study intended to utilise liquid jaggery at 0–100% levels in place of refined sugar (sucrose) to develop a pumpkin‐based functional toffee. Five different formulations were prepared and impact of sugar replacement was assessed by evaluating quality characteristics of prepared toffees. Compared to control, jaggery incorporation significantly (P < 0.05) increased the physicochemical parameters, except total sugars while enhancing bioactive constituents (ascorbic acid, carotenoids, and total phenols) and mineral elements which was also confirmed using Fourier transform infrared analysis and ICP‐AES analysis. Jaggery‐based formulations presented a significantly (P < 0.05) lower hardness and darker appearance compared to control. Among the various formulations, toffee containing intermediate replacement percentage (50%) showed the highest overall acceptability (8.09 on a 9‐point hedonic scale) which suggested that sugar replacement up to 50% with liquid jaggery was highly desirable.