Improved method of liquid jaggery preparation
Liquid jaggery (LJ) is an important intermediate product obtained during the preparation of jaggery from sugarcane juice (SCJ). Unlike the white sugar, LJ is having additional nutritional components which are having wide spectrum of medicinal properties and hence, it is a good nutraceutical. LJ is i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Society for Sugarcane Research and Development
2021-08-01
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| Series: | Journal of Sugarcane Research |
| Online Access: | http://localhost/ojs-3.3.0-12/index.php/JSR/article/view/101603 |
| _version_ | 1798000161553645568 |
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| author | Rajendran Irudayaraj C Palaniswami A Vennila |
| author_facet | Rajendran Irudayaraj C Palaniswami A Vennila |
| author_sort | Rajendran Irudayaraj |
| collection | DOAJ |
| description | Liquid jaggery (LJ) is an important intermediate product obtained during the preparation of jaggery from sugarcane juice (SCJ). Unlike the white sugar, LJ is having additional nutritional components which are having wide spectrum of medicinal properties and hence, it is a good nutraceutical. LJ is incorporated in many traditional foods and ayurvedic medicinal compositions. In the present study, five products of LJ were prepared from SCJ with different experimental methods, 1. Filtration, 2. pH neutralisation, 3. Citric acid addition, 4. Without filtration and 5. Control (without filtration and scum removal) to compare their quality and acceptability. pH neutralisation resulted in clear product but showed sucrose crystallization. Citric acid addition, preparation without filtration and control gave turbid LJ products. Organoleptic examination was done using a nine-point Hedonic scale to evaluate the LJ samples for appearance, colour, flavour, taste and overall acceptability. The filtration gave LJ product of good appearance, colour, taste and acceptability with highest score. Product from filtration method was validated by 1H NMR spectrum for major ingredients with prominent characteristic signals of glucose, fructose and sucrose units with the relevant δ values. The best product was obtained with filtration method at the striking temperature of 106°C involving simples steps without incorporation of any harmful chemicals. Hence, filtration method of preparation of LJ is suggested for obtaining good quality LJ. |
| first_indexed | 2024-04-11T11:15:45Z |
| format | Article |
| id | doaj.art-04e87006934949558466c1bf27c62564 |
| institution | Directory Open Access Journal |
| issn | 2249-927X 2582-4767 |
| language | English |
| last_indexed | 2024-04-11T11:15:45Z |
| publishDate | 2021-08-01 |
| publisher | Society for Sugarcane Research and Development |
| record_format | Article |
| series | Journal of Sugarcane Research |
| spelling | doaj.art-04e87006934949558466c1bf27c625642022-12-22T04:27:14ZengSociety for Sugarcane Research and DevelopmentJournal of Sugarcane Research2249-927X2582-47672021-08-01102Improved method of liquid jaggery preparationRajendran Irudayaraj0C Palaniswami1A Vennila2Division of Crop Production ICAR-Sugarcane Breeding Institute Coimbatore-641007Division of Crop Production ICAR-Sugarcane Breeding Institute Coimbatore-641007Division of Crop Production ICAR-Sugarcane Breeding Institute Coimbatore-641007Liquid jaggery (LJ) is an important intermediate product obtained during the preparation of jaggery from sugarcane juice (SCJ). Unlike the white sugar, LJ is having additional nutritional components which are having wide spectrum of medicinal properties and hence, it is a good nutraceutical. LJ is incorporated in many traditional foods and ayurvedic medicinal compositions. In the present study, five products of LJ were prepared from SCJ with different experimental methods, 1. Filtration, 2. pH neutralisation, 3. Citric acid addition, 4. Without filtration and 5. Control (without filtration and scum removal) to compare their quality and acceptability. pH neutralisation resulted in clear product but showed sucrose crystallization. Citric acid addition, preparation without filtration and control gave turbid LJ products. Organoleptic examination was done using a nine-point Hedonic scale to evaluate the LJ samples for appearance, colour, flavour, taste and overall acceptability. The filtration gave LJ product of good appearance, colour, taste and acceptability with highest score. Product from filtration method was validated by 1H NMR spectrum for major ingredients with prominent characteristic signals of glucose, fructose and sucrose units with the relevant δ values. The best product was obtained with filtration method at the striking temperature of 106°C involving simples steps without incorporation of any harmful chemicals. Hence, filtration method of preparation of LJ is suggested for obtaining good quality LJ.http://localhost/ojs-3.3.0-12/index.php/JSR/article/view/101603 |
| spellingShingle | Rajendran Irudayaraj C Palaniswami A Vennila Improved method of liquid jaggery preparation Journal of Sugarcane Research |
| title | Improved method of liquid jaggery preparation |
| title_full | Improved method of liquid jaggery preparation |
| title_fullStr | Improved method of liquid jaggery preparation |
| title_full_unstemmed | Improved method of liquid jaggery preparation |
| title_short | Improved method of liquid jaggery preparation |
| title_sort | improved method of liquid jaggery preparation |
| url | http://localhost/ojs-3.3.0-12/index.php/JSR/article/view/101603 |
| work_keys_str_mv | AT rajendranirudayaraj improvedmethodofliquidjaggerypreparation AT cpalaniswami improvedmethodofliquidjaggerypreparation AT avennila improvedmethodofliquidjaggerypreparation |