Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product

• Jaggery is a healthier alternative to sugar. • Minerals and antioxidants abound in jaggery chocolate fudge. • Replacement of jaggery did not affect texture in chocolate fudge formulation. • Jaggery chocolate fudge is an income-generating value-added product. The consumer demand for healthier alternative sweeteners to replace modern confectionery continues to increase. Jaggery is a traditional non-centrifugal cane sugar used as a sweetener. This study investigates the physicochemical parameters, antioxidants, and phenolic contents of a confectionery developed by replacing refined sugar with sugarcane jaggery. Hence, its proximate composition, antioxidant activity, total phenolic content, mineral content, colour and texture were determined compared to a control sample made with refined sugar. In the samples made with refined sugar and jaggery the mean value for percentage content of moisture (6.2,7.4), protein (11.3,11.0), crude fibre (0.74,0.78), fat (23.9,25.6), and ash (2.6,3.0) were not significantly different ( p > 0.05). The jaggery confectionery sample had significantly higher ( p > 0.05) mean values for Mg (76.30 ppm), Ca (65.47 ppm), K (423.70 ppm), Fe (3.61 ppm), and Cu (0.25 ppm) contents than the control sample (Mg (49.38 ppm), Ca (49.30 ppm), K (308.50 ppm), Fe (3.24 ppm), and Cu (0.21 ppm). Total phenolic content and antioxidant activity based on the IC50 value of the developed product were significantly different from that of the control sample ( p < 0.05). Collectively, results indicate that the jaggery confectionery sample has promising healthier attributes than the normal confectionery product made using refined sugar.