JAGGERY: A REVOLUTION IN THE FIELD OF NATURAL SWEETENERS
@inproceedings{Shrivastav2016JAGGERYAR, title={JAGGERY: A REVOLUTION IN THE FIELD OF NATURAL SWEETENERS}, author={Priyanka Shrivastav and Abhay Kumar Verma and Raman Preet Walia and Rehana Parveen and Archana Singh}, year={2016} }
Jaggery is the natural sweetener which is prepared by sugarcane juice. It is available in solid, liquid & powder form. It is also called as Non centrifugal sugar (NCS) and is known by many different names in the world like Panela, Kokuto, Muscovado. The sap collected from some palm trees such as palmyra-palm (Borassus flabellifer L.), coconut-palm (Cocos nucifera L.), wild date-palm (Phoenix sylvestris Roxb.) .The methods of converting sugarcane and manufacturing sugar, gur and khandsari are…
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21 Citations
Jaggery: A natural sweetener
- Chemistry
- 2020
Jaggery is a natural sweetener obtained by concentrating the juices obtained sugarcane and/or palm trees. Jagerry can be used as a base for number of sweet dishes in different countries because it…
Functional and Nutritional Characteristics of Organic Jaggery Millet Cookies
- Chemistry, BiologyInternational Journal of Current Microbiology and Applied Sciences
- 2019
An attempt was made to develop value added jaggery millet cookies with acceptable sensory attributes and consumer acceptability showed that none of the product was in „dislike‟ category for the developed cookies.
A Case Study of Jaggery Production at Akbarpur Ambedkarnagar
- 2017
Sugarcane is an important cash crop in Indian agriculture. Sugarcane is mainly cropped for the production of Sugar, but it is also used in the production of Jaggery, Khandsari. In this health…
Standardization and Shelf Life of Organic Jaggery Based Millet Cookies
- 2019
Jaggery is the natural sweetener and available in solid, liquid & powder form. The micronutrients which are present in Jaggery has many nutritional & medicinal aspects like its anti carcinogenic &…
Technological evaluation of jaggery, honey and stevia powder as a sugar replacer in bakery products
- Mathematics
- 2017
Present study was carried out to develop low calorie baked products like cookies and muffins by replacing sugar with natural sweetener jaggery (0, 25, 50, 75 and 100 per cent level) and honey (0,10,…
Performance evaluation of improved and traditional two pan jaggery making plants: A comparative study
- Engineering
- 2021
Effect of Sugarcane Juice Pre-Treatment on the Quality and Crystallization of Sugarcane Syrup (Treacle)
- Chemistry
- 2020
Treacle (black honey) is liquid syrup produced by heating and evaporation of sugarcane juice. It is rich in sugars including, sucrose, glucose, and fructose, which may crystallize during storage,…
Process standardization for preparation of basundi added jaggary
- 2021
Among traditional dairy indigenous products Basundi is one of the heat desiccated indigenous dairy product, attempts were made for replacement of sugar with jaggery in preparation of basundi. The…
Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar
- Medicine, Environmental ScienceHeliyon
- 2019
DEVELOPMENT OF MICRONUTRIENT RICH TRADITIONAL SNACK
- 2021
Abstract: Modern society lifestyle comprises of exercise and healthy food which will provide nutrition without bargaining its taste. Triticum aestivum (Wheatgrass), the young green plant which grows…
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