Table 1 Open in new tab Effect of...

Formulations	F₀	F₁	F₂	F₃	F₄
Physicochemical characteristics
Moisture (%)	14.2 ± 0.6^b	15.6 ± 0.6^a	15.9 ± 0.4^a	15.9 ± 0.6^a	15.9 ± 0.5^a
Water activity	0.73 ± 0.02^a	0.73 ± 0.03^a	0.73 ± 0.03^a	0.72 ± 0.04^a	0.73 ± 0.03^a
Ash (%)	0.8 ± 0.0^c	2.9 ± 0.1^b	3.3 ± 0.0^a	3.4 ± 0.1^a	3.4 ± 0.1^a
Titratable acidity (% citric acid)	0.9 ± 0.0^a	0.9 ± 0.0^a	0.9 ± 0.0^a	0.9 ± 0.1^a	1.0 ± 0.1^a
Total sugars (%)	67.3 ± 2.0^a	40.2 ± 1.2^c	42.2 ± 1.2^c	47.8 ± 1.9^b	51.1 ± 1.6^b
Reducing sugars (%)	18.1 ± 0.6^a	11.3 ± 0.3^c	12.5 ± 0.7^c	16.1 ± 0.5^b	18.1 ± 0.7^a
Phytochemical characteristics
Ascorbic acid (mg/100 g)	5.3 ± 0.3^c	7.0 ± 0.3^b	10.9 ± 0.5^a	10.9 ± 0.6^a	11.4 ± 0.4^a
Total carotenoids (mg/100 g)	12.6 ± 0.4^d	16.5 ± 0.5^c	22.6 ± 0.5^b	23.3 ± 0.7^b	24.7 ± 0.6^a
Total phenols (mg GAE/100 g)	195.1 ± 8.5^d	432.0 ± 8.4^c	484.6 ± 7.9^b	521.0 ± 12.0^a	543.6 ± 11.3^a
Antioxidant activity (mg TE/100 g)	56.6 ± 2.9^d	129.3 ± 3.5^c	174.9 ± 3.5^b	185.4 ± 5.9^ab	189.99 ± 4.84^a
Mineral content (mg/100 g)
Calcium	131.40 ± 3.9^d	175.3 ± 3.5^c	184.4 ± 3.2^c	205.1 ± 5.4^b	221.3 ± 6.9^a
Potassium	499.2 ± 5.7^e	1263.0 ± 7.4^d	1801.6 ± 9.4^c	2010.0 ± 10.0^b	2254.5 ± 11.0^a
Magnesium	27.6 ± 1.1^e	98.2 ± 2.2^d	127.0 ± 3.9^c	150.6 ± 5.3^b	175.4 ± 6.6^a
Phosphorous	19.8 ± 0.8^e	116.4 ± 3.4^d	183.7 ± 4.0^c	198.1 ± 5.1^b	216.3 ± 6.0^a
Manganese	0.2 ± 0.01^e	0.5 ± 0.0^d	0.7 ± 0.0^c	0.8 ± 0.1^b	0.9 ± 0.1^a
Iron	2.3 ± 0.1^d	6.5 ± 0.2^cd	10.6 ± 0.5^c	16.0 ± 1.1^b	21.2 ± 3.5^a
Copper	0.3 ± 0.0^e	1.1 ± 0.1^d	1.6 ± 0.1^c	1.9 ± 0.1^b	2.0 ± 0.2^a
Zinc	2.6 ± 0.2^d	3.2 ± 0.2^cd	3.9 ± 0.2^bc	4.1 ± 0.3^b	5.0 ± 0.6^a

Formulations

F₀

F₁

F₂

F₃

F₄

Physicochemical characteristics

Moisture (%)

14.2 ± 0.6^b

15.6 ± 0.6^a

15.9 ± 0.4^a

15.9 ± 0.6^a

15.9 ± 0.5^a

Water activity

0.73 ± 0.02^a

0.73 ± 0.03^a

0.72 ± 0.04^a

0.73 ± 0.03^a

Ash (%)

0.8 ± 0.0^c

2.9 ± 0.1^b

3.3 ± 0.0^a

3.4 ± 0.1^a

Titratable acidity (% citric acid)

0.9 ± 0.0^a

0.9 ± 0.1^a

1.0 ± 0.1^a

Total sugars (%)

67.3 ± 2.0^a

40.2 ± 1.2^c

42.2 ± 1.2^c

47.8 ± 1.9^b

51.1 ± 1.6^b

Reducing sugars (%)

18.1 ± 0.6^a

11.3 ± 0.3^c

12.5 ± 0.7^c

16.1 ± 0.5^b

18.1 ± 0.7^a

Phytochemical characteristics

Ascorbic acid (mg/100 g)

5.3 ± 0.3^c

7.0 ± 0.3^b

10.9 ± 0.5^a

10.9 ± 0.6^a

11.4 ± 0.4^a

Total carotenoids (mg/100 g)

12.6 ± 0.4^d

16.5 ± 0.5^c

22.6 ± 0.5^b

23.3 ± 0.7^b

24.7 ± 0.6^a

Total phenols (mg GAE/100 g)

195.1 ± 8.5^d

432.0 ± 8.4^c

484.6 ± 7.9^b

521.0 ± 12.0^a

543.6 ± 11.3^a

Antioxidant activity (mg TE/100 g)

56.6 ± 2.9^d

129.3 ± 3.5^c

174.9 ± 3.5^b

185.4 ± 5.9^ab

189.99 ± 4.84^a

Mineral content (mg/100 g)

Calcium

131.40 ± 3.9^d

175.3 ± 3.5^c

184.4 ± 3.2^c

205.1 ± 5.4^b

221.3 ± 6.9^a

Potassium

499.2 ± 5.7^e

1263.0 ± 7.4^d

1801.6 ± 9.4^c

2010.0 ± 10.0^b

2254.5 ± 11.0^a

Magnesium

27.6 ± 1.1^e

98.2 ± 2.2^d

127.0 ± 3.9^c

150.6 ± 5.3^b

175.4 ± 6.6^a

Phosphorous

19.8 ± 0.8^e

116.4 ± 3.4^d

183.7 ± 4.0^c

198.1 ± 5.1^b

216.3 ± 6.0^a

Manganese

0.2 ± 0.01^e

0.5 ± 0.0^d

0.7 ± 0.0^c

0.8 ± 0.1^b

0.9 ± 0.1^a

Iron

2.3 ± 0.1^d

6.5 ± 0.2^cd

10.6 ± 0.5^c

16.0 ± 1.1^b

21.2 ± 3.5^a

Copper

0.3 ± 0.0^e

1.1 ± 0.1^d

1.6 ± 0.1^c

1.9 ± 0.1^b

2.0 ± 0.2^a

Zinc

2.6 ± 0.2^d

3.2 ± 0.2^cd

3.9 ± 0.2^bc

4.1 ± 0.3^b

5.0 ± 0.6^a

Formulations	F₀	F₁	F₂	F₃	F₄
Physicochemical characteristics
Moisture (%)	14.2 ± 0.6^b	15.6 ± 0.6^a	15.9 ± 0.4^a	15.9 ± 0.6^a	15.9 ± 0.5^a
Water activity	0.73 ± 0.02^a	0.73 ± 0.03^a	0.73 ± 0.03^a	0.72 ± 0.04^a	0.73 ± 0.03^a
Ash (%)	0.8 ± 0.0^c	2.9 ± 0.1^b	3.3 ± 0.0^a	3.4 ± 0.1^a	3.4 ± 0.1^a
Titratable acidity (% citric acid)	0.9 ± 0.0^a	0.9 ± 0.0^a	0.9 ± 0.0^a	0.9 ± 0.1^a	1.0 ± 0.1^a
Total sugars (%)	67.3 ± 2.0^a	40.2 ± 1.2^c	42.2 ± 1.2^c	47.8 ± 1.9^b	51.1 ± 1.6^b
Reducing sugars (%)	18.1 ± 0.6^a	11.3 ± 0.3^c	12.5 ± 0.7^c	16.1 ± 0.5^b	18.1 ± 0.7^a
Phytochemical characteristics
Ascorbic acid (mg/100 g)	5.3 ± 0.3^c	7.0 ± 0.3^b	10.9 ± 0.5^a	10.9 ± 0.6^a	11.4 ± 0.4^a
Total carotenoids (mg/100 g)	12.6 ± 0.4^d	16.5 ± 0.5^c	22.6 ± 0.5^b	23.3 ± 0.7^b	24.7 ± 0.6^a
Total phenols (mg GAE/100 g)	195.1 ± 8.5^d	432.0 ± 8.4^c	484.6 ± 7.9^b	521.0 ± 12.0^a	543.6 ± 11.3^a
Antioxidant activity (mg TE/100 g)	56.6 ± 2.9^d	129.3 ± 3.5^c	174.9 ± 3.5^b	185.4 ± 5.9^ab	189.99 ± 4.84^a
Mineral content (mg/100 g)
Calcium	131.40 ± 3.9^d	175.3 ± 3.5^c	184.4 ± 3.2^c	205.1 ± 5.4^b	221.3 ± 6.9^a
Potassium	499.2 ± 5.7^e	1263.0 ± 7.4^d	1801.6 ± 9.4^c	2010.0 ± 10.0^b	2254.5 ± 11.0^a
Magnesium	27.6 ± 1.1^e	98.2 ± 2.2^d	127.0 ± 3.9^c	150.6 ± 5.3^b	175.4 ± 6.6^a
Phosphorous	19.8 ± 0.8^e	116.4 ± 3.4^d	183.7 ± 4.0^c	198.1 ± 5.1^b	216.3 ± 6.0^a
Manganese	0.2 ± 0.01^e	0.5 ± 0.0^d	0.7 ± 0.0^c	0.8 ± 0.1^b	0.9 ± 0.1^a
Iron	2.3 ± 0.1^d	6.5 ± 0.2^cd	10.6 ± 0.5^c	16.0 ± 1.1^b	21.2 ± 3.5^a
Copper	0.3 ± 0.0^e	1.1 ± 0.1^d	1.6 ± 0.1^c	1.9 ± 0.1^b	2.0 ± 0.2^a
Zinc	2.6 ± 0.2^d	3.2 ± 0.2^cd	3.9 ± 0.2^bc	4.1 ± 0.3^b	5.0 ± 0.6^a

Table 1

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Effect of addition of different jaggery concentrations on compositional and phytochemical characteristics and mineral profile of different bar formulations

Formulations	F₀	F₁	F₂	F₃	F₄
Physicochemical characteristics
Moisture (%)	14.2 ± 0.6^b	15.6 ± 0.6^a	15.9 ± 0.4^a	15.9 ± 0.6^a	15.9 ± 0.5^a
Water activity	0.73 ± 0.02^a	0.73 ± 0.03^a	0.73 ± 0.03^a	0.72 ± 0.04^a	0.73 ± 0.03^a
Ash (%)	0.8 ± 0.0^c	2.9 ± 0.1^b	3.3 ± 0.0^a	3.4 ± 0.1^a	3.4 ± 0.1^a
Titratable acidity (% citric acid)	0.9 ± 0.0^a	0.9 ± 0.0^a	0.9 ± 0.0^a	0.9 ± 0.1^a	1.0 ± 0.1^a
Total sugars (%)	67.3 ± 2.0^a	40.2 ± 1.2^c	42.2 ± 1.2^c	47.8 ± 1.9^b	51.1 ± 1.6^b
Reducing sugars (%)	18.1 ± 0.6^a	11.3 ± 0.3^c	12.5 ± 0.7^c	16.1 ± 0.5^b	18.1 ± 0.7^a
Phytochemical characteristics
Ascorbic acid (mg/100 g)	5.3 ± 0.3^c	7.0 ± 0.3^b	10.9 ± 0.5^a	10.9 ± 0.6^a	11.4 ± 0.4^a
Total carotenoids (mg/100 g)	12.6 ± 0.4^d	16.5 ± 0.5^c	22.6 ± 0.5^b	23.3 ± 0.7^b	24.7 ± 0.6^a
Total phenols (mg GAE/100 g)	195.1 ± 8.5^d	432.0 ± 8.4^c	484.6 ± 7.9^b	521.0 ± 12.0^a	543.6 ± 11.3^a
Antioxidant activity (mg TE/100 g)	56.6 ± 2.9^d	129.3 ± 3.5^c	174.9 ± 3.5^b	185.4 ± 5.9^ab	189.99 ± 4.84^a
Mineral content (mg/100 g)
Calcium	131.40 ± 3.9^d	175.3 ± 3.5^c	184.4 ± 3.2^c	205.1 ± 5.4^b	221.3 ± 6.9^a
Potassium	499.2 ± 5.7^e	1263.0 ± 7.4^d	1801.6 ± 9.4^c	2010.0 ± 10.0^b	2254.5 ± 11.0^a
Magnesium	27.6 ± 1.1^e	98.2 ± 2.2^d	127.0 ± 3.9^c	150.6 ± 5.3^b	175.4 ± 6.6^a
Phosphorous	19.8 ± 0.8^e	116.4 ± 3.4^d	183.7 ± 4.0^c	198.1 ± 5.1^b	216.3 ± 6.0^a
Manganese	0.2 ± 0.01^e	0.5 ± 0.0^d	0.7 ± 0.0^c	0.8 ± 0.1^b	0.9 ± 0.1^a
Iron	2.3 ± 0.1^d	6.5 ± 0.2^cd	10.6 ± 0.5^c	16.0 ± 1.1^b	21.2 ± 3.5^a
Copper	0.3 ± 0.0^e	1.1 ± 0.1^d	1.6 ± 0.1^c	1.9 ± 0.1^b	2.0 ± 0.2^a
Zinc	2.6 ± 0.2^d	3.2 ± 0.2^cd	3.9 ± 0.2^bc	4.1 ± 0.3^b	5.0 ± 0.6^a

Formulations	F₀	F₁	F₂	F₃	F₄
Physicochemical characteristics
Moisture (%)	14.2 ± 0.6^b	15.6 ± 0.6^a	15.9 ± 0.4^a	15.9 ± 0.6^a	15.9 ± 0.5^a
Water activity	0.73 ± 0.02^a	0.73 ± 0.03^a	0.73 ± 0.03^a	0.72 ± 0.04^a	0.73 ± 0.03^a
Ash (%)	0.8 ± 0.0^c	2.9 ± 0.1^b	3.3 ± 0.0^a	3.4 ± 0.1^a	3.4 ± 0.1^a
Titratable acidity (% citric acid)	0.9 ± 0.0^a	0.9 ± 0.0^a	0.9 ± 0.0^a	0.9 ± 0.1^a	1.0 ± 0.1^a
Total sugars (%)	67.3 ± 2.0^a	40.2 ± 1.2^c	42.2 ± 1.2^c	47.8 ± 1.9^b	51.1 ± 1.6^b
Reducing sugars (%)	18.1 ± 0.6^a	11.3 ± 0.3^c	12.5 ± 0.7^c	16.1 ± 0.5^b	18.1 ± 0.7^a
Phytochemical characteristics
Ascorbic acid (mg/100 g)	5.3 ± 0.3^c	7.0 ± 0.3^b	10.9 ± 0.5^a	10.9 ± 0.6^a	11.4 ± 0.4^a
Total carotenoids (mg/100 g)	12.6 ± 0.4^d	16.5 ± 0.5^c	22.6 ± 0.5^b	23.3 ± 0.7^b	24.7 ± 0.6^a
Total phenols (mg GAE/100 g)	195.1 ± 8.5^d	432.0 ± 8.4^c	484.6 ± 7.9^b	521.0 ± 12.0^a	543.6 ± 11.3^a
Antioxidant activity (mg TE/100 g)	56.6 ± 2.9^d	129.3 ± 3.5^c	174.9 ± 3.5^b	185.4 ± 5.9^ab	189.99 ± 4.84^a
Mineral content (mg/100 g)
Calcium	131.40 ± 3.9^d	175.3 ± 3.5^c	184.4 ± 3.2^c	205.1 ± 5.4^b	221.3 ± 6.9^a
Potassium	499.2 ± 5.7^e	1263.0 ± 7.4^d	1801.6 ± 9.4^c	2010.0 ± 10.0^b	2254.5 ± 11.0^a
Magnesium	27.6 ± 1.1^e	98.2 ± 2.2^d	127.0 ± 3.9^c	150.6 ± 5.3^b	175.4 ± 6.6^a
Phosphorous	19.8 ± 0.8^e	116.4 ± 3.4^d	183.7 ± 4.0^c	198.1 ± 5.1^b	216.3 ± 6.0^a
Manganese	0.2 ± 0.01^e	0.5 ± 0.0^d	0.7 ± 0.0^c	0.8 ± 0.1^b	0.9 ± 0.1^a
Iron	2.3 ± 0.1^d	6.5 ± 0.2^cd	10.6 ± 0.5^c	16.0 ± 1.1^b	21.2 ± 3.5^a
Copper	0.3 ± 0.0^e	1.1 ± 0.1^d	1.6 ± 0.1^c	1.9 ± 0.1^b	2.0 ± 0.2^a
Zinc	2.6 ± 0.2^d	3.2 ± 0.2^cd	3.9 ± 0.2^bc	4.1 ± 0.3^b	5.0 ± 0.6^a

Mean ± standard deviation; n = 3; mean in the same row with different alphabetical letters are significantly (P < 0.05) different formulations: F₀, F₁, F₂, F_3, and F₅ = 0%, 25%, 50%, 75%, and 100% liquid jaggery.

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