Comparison of quality and nutritional contents of palmyrah jaggery made from treacle and sweet sap and determination of the adulteration in the marketed samples
Palmyrah Jaggery is sweet in nature and is produced by concentrating the unfermented inflorescence sap of the palmyrah palm (<em>Borassus flabellifer</em> L.). Since, palmyrah sweet sap is seasonal, jaggery is also produced from preserved treacle, during off seasons, to overcome the limi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Science, University of Peradeniya, Sri Lanka
2022-03-01
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| Series: | Ceylon Journal of Science |
| Subjects: | |
| Online Access: | https://cjs.sljol.info/articles/7984 |