Jaggery () is a natural sweetener made by concentration of sugarcane juice, contains all minerals and vitamins present in sugarcane juice. In order to utilise jaggery in place of sugar, muffins were prepared by replacing 84% sugar with 42, 63 and 84% jaggery. Different levels of eggs namely 42, 63 and 84% were also tried for jaggery muffins. The results showed that muffins prepared with 84% each of jaggery and eggs had acceptable quality characteristics. Effect of jaggery in comparison with sugar on the pasting characteristics of wheat flour, physico-sensory and storage characteristics of muffins were studied. Addition of jaggery and sugar increased pasting temperature and peak viscosity. Higher increase in pasting temperature with jaggery and in peak viscosity with sugar were observed indicating differential influence on pasting characteristics of wheat flour. The muffins with jaggery had lower pH, overall quality score and higher a than muffins with sugar. During 21 days storage period, pH and a decreased and titratable acidity increased for both the muffins. Even though the muffins with jaggery were less soft, showed lower overall quality score than the muffins with sugar, muffins with jaggery were acceptable and both the muffins were found to be microbiologically safe, as shown by the microbial load (total mesophilic count and yeast and mold count) in the range of 66-89 CFU/g. Hence, it can be concluded that it is possible to replace sugar with jaggery in muffins without affecting the properties of the product.

Obesity is a metabolic disorder that manifests into various forms. Recent studies have indicated that the pomegranate (Punica granatum) seed oil (PSO) has many biologically active components that help in controlling diet‐induced obesity and insulin resistance. However, its impact on the adipogenic differentiation of human adipose‐derived mesenchymal stem cells (HADMSC) remains unclear. Here we have attempted to study the anti‐obesity potential of SHAMstat3pg, a fatty acid composite extracted from PSO. It is composed of three dietary fatty acids: punicic acid [(9Z,11E,13Z)‐9,11,13‐Octadecatrienoic acid], oleic acid [Cis‐9‐Octadecenoic acid], and linoleic acid [(9Z,12Z)‐octadeca‐9,12‐dienoic acid]. In this study, we discuss the impact of the fatty acids on adipogenesis, inflammation, glucose uptake, and mitochondrial ATP production. The impact of SHAMstat3pg on the expression of various obesity‐associated protein and mRNA transcripts in HADMSC was also analyzed. The results indicate that exposure to 10 µg/ml of SHAMstat3pg (24 hr) inhibited adipogenesis of HADMSC, ameliorated inflammation, attenuated ATP production, and glucose uptake. Also, the extract favorably regulated the mRNA expression of the studied obesity‐associated gene transcripts. Practical applications SHAMstat3pg has the potential to serve as a multi‐targeted therapy for the management of obesity. This study demonstrated that the dietary fatty acids inhibited the differentiation of preadipocytes to adipocytes. SHAMstat3pg has also shown to have a favorable impact on the expression of the obesity‐linked proteins and genes in HADMSC that are associated with adipogenesis, inflammation, satiety, energy intake/expenditure (central and peripheral signaling molecules). The study gives an overview of the vast number of genes impacted by the treatment with SHAMstat3pg paving the way for future studies to demonstrate the exact mode of action of how dietary fatty acids can help manage obesity, insulin resistance, and type 2 diabetes.