Recent Advances in Extraction Techniques of Herbals - A Review

Pawar, Archana R.; Vikhe, Dattaprasad N.; Jadhav, R. S.

doi:10.5958/2231-5659.2020.00050.8

Cited by 21 publications

(14 citation statements)

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“…The results of total and reducing sugars were found in the range reported by Pawar et al . (2017) i.e ., 40–60% total sugars and reducing sugars (15–20%). The L * value of pumpkin pulp was higher (47.14) than liquid jaggery which can be attributed to dark colour of liquid jaggery.…”

Section: Resultsmentioning

confidence: 99%

Enhanced physicochemical, phytonutritional, and sensory profile of pumpkin‐based functional toffee by replacing refined sugar with natural cane sugar derivative

Kaur

Aggarwal

et al. 2023

Int J of Food Sci Tech

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SummaryJaggery, a natural unrefined sweetener, is considered as a nutraceutical due to richness in minerals and phytochemicals. The present study intended to utilize liquid jaggery at 0 to 100% levels in place of refined sugar (sucrose) to develop a pumpkin based functional toffee. Five different formulations were prepared and impact of sugar replacement was assessed by evaluating quality characteristics of prepared toffees. Compared to control, jaggery incorporation significantly (p<0.05) increased the physicochemical parameters, except total sugars while enhancing bioactive constituents (ascorbic acid, carotenoids, and total phenols) and mineral elements which was also confirmed using Fourier transform infrared analysis and ICP‐AES analysis. Jaggery based formulations presented a significantly (p<0.05) lower hardness and darker appearance compared to control. Among the various formulations, toffee containing intermediate replacement percentage (50%) showed the highest overall acceptability (8.09 on a 9‐point hedonic scale) which suggested that sugar replacement up to 50% with liquid jaggery was highly desirable.

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Section: Resultsmentioning

confidence: 99%

Enhanced physicochemical, phytonutritional, and sensory profile of pumpkin‐based functional toffee by replacing refined sugar with natural cane sugar derivative

Kaur

Aggarwal

et al. 2023

Int J of Food Sci Tech

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“…About 70 per cent of the worldwide sugarcane crop cultivation is utilized in the production of jaggery (D. A. Pawar et al, 2017) [24] . Maharashtra is top in sugar production (107.14 LMT) and sugar recovery (10%) and second in sugarcane acreage (11.63 lakh hectares) just after Uttar Pradesh.…”

Section: Introductionmentioning

confidence: 99%

“…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] . Making jaggery is a common practice in sugarcane growing areas.…”

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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“…Jaggery, which is also available in liquid syrup form, is an intermediate product prepared by concentrating sugar juice till a striking temperature of 105°C is attained. Liquid jaggery contains 30%–35% water, 40%–60% sucrose, 15%–25% reducing sugars, 0.75% total minerals including 8.5–10 mg/100 g iron, 30–300 mg/100 g calcium, and 30–50 mg/100 g phosphorus with very low amounts of fat and protein (Pawar et al ., 2017; Rao & Singh, 2022).…”

Section: Introductionmentioning

confidence: 99%

Natural cane sugar derivative‐based pumpkin bars: biofunctional, organoleptic quality and shelf life studies

Kaur,

Aggarwal

et al. 2023

Int J of Food Sci Tech

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SummaryJaggery, natural unrefined sweetener rich in phytonutrients could be used as a healthier substitute to develop functional foods. The present study intended to utilize liquid jaggery in place of refined sugars to develop a functional fruit snack bar. Five different formulations were prepared by varying levels (0 to 100%) of liquid jaggery in conventional fruit bar containing pumpkin pulp as base material. The addition of jaggery significantly enhanced bioactive constituents and minerals which were also confirmed ICAP analysis. Based on sensory characteristics, pumpkin bars prepared by replacing sugar with 50% liquid jaggery were selected for shelf study evaluation. Bars were packed in laminated foil and butter paper and stored under room (25±1°C) and refrigerated (4±1°C) conditions. Irrespective of storage temperature and packaging materials, significant variation was noticed in moisture content and textural characteristics of stored fruit bars. Total and reducing sugars and titratable acidity increased while bioactive constituents and colour values remarkably decreased with progression of storage period. Except moisture, the rate of loss of quality attributes was rapid at room temperature. Stored jaggery based pumpkin bars packed in both packagings showed satisfactory microbial and organoleptic quality for 6 months.

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Recent Advances in Extraction Techniques of Herbals - A Review

Cited by 21 publications

References 0 publications

Enhanced physicochemical, phytonutritional, and sensory profile of pumpkin‐based functional toffee by replacing refined sugar with natural cane sugar derivative

Enhanced physicochemical, phytonutritional, and sensory profile of pumpkin‐based functional toffee by replacing refined sugar with natural cane sugar derivative

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

Natural cane sugar derivative‐based pumpkin bars: biofunctional, organoleptic quality and shelf life studies

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