Liquid jaggery is a product obtained by clarification and concentration of sugarcane juice. The objective of the research is to study the properties of liquid jaggery prepared using five different plant mucilage from Aloe vera, Flax seeds, Fenugreek seeds, Purslane and Malabar spinach as clarificants at three different concentrations namely 0.1%, 0.2% and 0.4% of raw sugarcane juice. The results showed that all the plant mucilage clarificants showed better efficiency at 0.4% in improving the properties of liquid jaggery such as colour, pH, moisture, reducing sugars, non reducing sugars and insoluble solids. Among all the clarificants mucilage from aloe vera and fenugreek showed better efficiency when compared to other three mucilage (flax seeds, purslane and malabar spinach) and control. Therefore the selected plants mucilage can be used as clarificants in the preparation of liquid jaggery.
