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Research Paper On Jaggery Pdf

country is met out with jaggery and Khandsari, mostly in the rural areas. India produces more than 70% of the total jaggery of the world (Statistics, 2002). In 2008-09, about 37.2 per cent of the total sugarcane produced was processed for making jaggery and Khandsari (Anonymous, 2011). Jaggery making is an important cottage industry in India from

  • Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It is similar to the Latin American panela, also known as piloncillo in Mexico. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese cuisine and British cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.

  • Jaggery is among major agro processing industries in India. Nearly 20-30% of total sugarcane produced in the country is used for manufacture of about 7 million tonnes jaggery, which is known as most nutritious agent among all sweeteners [7]. This sector provides employment to about 2.5 million people [8].

  • The palm jaggery is produced by boiling raw palm sap in shallow, large, round-bottom vessels. The raw juice is heated at 40°C in a dish and this juice is then limed to neutrality, that is, pH balanced by adding either triple super phosphate solution or.

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