Corpus ID: 114547183

JAGGERY: A REVOLUTION IN THE FIELD OF NATURAL SWEETENERS

@inproceedings{Shrivastav2016JAGGERYAR,
  title={JAGGERY: A REVOLUTION IN THE FIELD OF NATURAL SWEETENERS},
  author={P. Shrivastav and A. Verma and R. Walia and R. 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… Expand
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Functional and Nutritional Characteristics of Organic Jaggery Millet Cookies
TLDR
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. Expand
A Case Study of Jaggery Production at Akbarpur Ambedkarnagar
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… Expand
Standardization and Shelf Life of Organic Jaggery Based Millet Cookies
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 &… Expand
Storage related changes in basundi added with jaggery
Basundi is one of the heat desiccated indigenous dairy product, Now-a-days, the popularity and demand of basundi is increasing due to its delicacy also important nutritional properties of jaggery… Expand
Technological evaluation of jaggery, honey and stevia powder as a sugar replacer in bakery products
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,… Expand
Process standardization for preparation of basundi added jaggary
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… Expand
NUTRITIONAL AND THERAPEUTIC BENEFITS OF SUGARCANE AND ITS PRODUCTS
Sugarcane roots, stem and its products such as juice, sugar, and jaggery are well known for their nutritional and therapeutic effects in folk and traditional system of medicine. The sugarcane juice… Expand
Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar
TLDR
It was evident that the implementation of new technologies or the improvement of the furnace is not enough to achieve food safety requirements, as many other conditions affect the microbiological quality of the product. Expand
DEVELOPMENT OF MICRONUTRIENT RICH TRADITIONAL SNACK
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… Expand
Chemical characteristics and colorimetric properties of non-centrifugal cane sugar ("panela") obtained via different processing technologies.
Non-centrifugal cane sugar (NCS) samples obtained by traditional moulding and granulation, and also via a novel spray-drying powdering process without additives, were assessed to characterise their… Expand
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