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

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.

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: liquid jaggery; centrifugation; microfiltration
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Feb 2019 11:12
Last Modified: 06 Feb 2019 11:12
URI: http://ir.cftri.com/id/eprint/13931

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