Improved Method of Preparation of Liquid Jaggery

Rajendran, I; Palaniswami, C.; Vennila, A.

doi:10.37580/jsr.2020.2.10.107-112

Cited by 3 publications

(2 citation statements)

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“…However, Maharashtra's productivity (79.50 tonnes/ha) is poor and the state ranked sixth in productivity in the country during 2018-19 (sugarcane.icar.gov.in) Chougule et al, 2021) [5] . 300 million tonnes of sugarcane are produced in India each year, of which 53 per cent has been converted in granulated sugar, 36 per cent in jaggery and khandsari, 3 per cent into cane juice for chewing, and 8 per cent into seed cane (Hirpara et al, 2020; I. Rajendran, 2020; Dilip Pawar et al, 2017) [9,26,22] . Jaggery has different regional names such as Gur (Jaggery) in India, Desi in Pakistan, Panela in Mexico and South America, Jaggery in Burma and other African nations, Hakuru in Sri Lanka, and Naam Taanoi in Thailand are all used to refer to jaggery (A. K. Thakur, 1999 [33,16,24,36,10] .…”

Section: Introductionmentioning

confidence: 99%

Jaggery making reforms, value addition and preservation: A comprehensive review

Ukey,

Ingale,

Wategaonkar

et al. 2024

Int. J. Adv. Biochem. Res.

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Jaggery is a popular conventional Indian sweetener. It is prepared without the use of chemicals by uniformly heating and condensing clear sugarcane juice. Now a day's people are very conscious of food-related health issues and the quality of food is the focus of consumers. Jaggery is one of the products rich in nutrients including protein, vitamins and minerals. Jaggery can be utilized for various medicinal purposes like blood purification, regulating digestion, beauty treatment, improving metabolism, prevention of different respiratory issues, etc. Due to technological limitations in the processing and storage of its export grade, the jaggery sector is remains at the rural level. The percentage in sugarcane used for the manufacturing of jaggery and khandsari has significantly decreased. This is leading to a decline in annual production of jaggery. There is a need to improve the quality of jaggery and also reduce the production costs so that the jaggery industry can get a boost. New concepts of improving nutritional value by fortification and modification in the design of jaggery processing plant are some of the concepts that can help in achieving the goals. With the addition of nutritional additives, value-added jaggery has a significant export potential and may attract high market prices. To maintain future profitability in the jaggery trade, the manufacturing of various value-added produces and its profitable accessibility are essential. Various Institutes, researchers, and scientists are working on technological development in jaggery processing, preservation, storage, and packaging. The paper presents a comprehensive review of the processing, value addition and preservation of jaggery.

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Section: Introductionmentioning

confidence: 99%

Jaggery making reforms, value addition and preservation: A comprehensive review

Ukey,

Ingale,

Wategaonkar

et al. 2024

Int. J. Adv. Biochem. Res.

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“…Because liquid jaggery contains extra nutritional elements with a variety of therapeutic benefits, it's a good nutraceutical. Many traditional dishes and ayurvedic medicine formulas contain liquid jaggery (Rajendran et al, 2020) [16] . One adaptable substance that may be utilized in a variety of culinary compositions, similar to honey, is liquid jaggery.…”

Section: Introductionmentioning

confidence: 99%

Effect of hydrocolloid on textural and sensorial quality of liquid jaggery based tamarind leather

HS,

KS,

2024

Int. J. Adv. Biochem. Res.

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The tamarind leather is confectionary accepted by all age groups, rich in minerals. The aim of the current study was to determine how hydrocolloid affected the textural and sensory qualities of tamarind leather made from liquid jaggery. Liquid jaggery in the tamarind leather gave product texture sticky. This stickiness could be removed by addition of hydrocolloid like guar gum and maltodextrin. Guar gum and maltodextrin in the leather was added in the proportion T0 (0%), T1(0.5%), T2(1%), T3(1.5%) and T4(2%). The leather was prepared and well dried. The resultant leather was evaluated for its textural and sensory quality to decide the best quality leather, found that the leather with 1% guar gum and maltodextrin was found to be best for color and appearance, flavor, texture and overall acceptability.

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