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Studies on the preparation of liquid jaggery from sugarcane (Sacharum officinarum L.) juice.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/13931/
 
Title Studies on the preparation of liquid jaggery from sugarcane (Sacharum officinarum L.) juice.
 
Creator Manzar Hossain, Md.
Iboyaima Singh, N.
 
Subject 25 Sugar/Starch/Confectionery
 
Description Sugarcane (Sacharum officinarum. L) is one of the important cash crops which are available in plenty during the season. It is a good source of sugar, minerals and polyphenols. So, the production of liquid jaggery from the sugarcane juice is most viable processing method in the rural cottage industry to exploit these characters. Sugarcane juice was extracted and 2000 ppm potassium metabisulphite was added and clarified by muslin cloth, centrifugation and membrane filtration/micro filtration. The clarified sugarcane juice was further concentrated up to 65 °B in an open pan evaporator and the product obtained in the form of liquid jaggery was filled in atransparent glass bottle and. Among the clarification process, the liquid jaggeryobtained through the micro filteredclarified juice was found to besuperior and it contains highest amount of magnesium (15.77±0.03 mg/100g) and iron (10.95±0.05 mg/100g) than other clarification methods.
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13931/1/International%20Journal%20of%20Food%20Science%20and%20Nutrition%203%282%29%202018.pdf
Manzar Hossain, Md. and Iboyaima Singh, N. (2018) Studies on the preparation of liquid jaggery from sugarcane (Sacharum officinarum L.) juice. International Journal of Food Science and Nutrition, 3 (2). pp. 179-182.