Investigation physico-chemical characterization of jaggery from different sugarcane varieties  

作　　者：Amrat Pal Singh Alok Sharma 

机构地区：[1]Department of Pharmacognosy,ISF College of Pharmacy,Moga 142001,Punjab,India

出　　处：《Food and Health》2022年第4期34-37,共4页食品和健康（英文）

摘　　要：Objective:Jaggery is a natural sweetener prepared by hand in limited facilities from concentrated sugar cane juice.Jaggery is regarded as a therapeutic sugar in Indian Ayurvedic medicine for the treatment of lung and throat diseases.Studies conducted in vivo revealed that a jaggery-based dietary supplement has positive health effects.The awareness among the general public regarding the functional food products has been catching up fast.Consumers are opting more for functional food products due to higher health consciousness.Higher the demand,higher the supply of new varieties of functional food.Thus giving scope to develop new products with highly nutritive value.Method:The goal of the current study was to examine the physical and chemical characteristics of jaggery made from the sugarcane varieties Co 86032,Co 419,and Co 62175.With varied traits including yield,sucrose content,disease resistance,and salt tolerance,these sugarcane varieties have dominated the peninsular India.The physical and chemical characteristics of jaggery prepared experimentally from three distinct sugarcane varieties(Co 86032,Co 419,and Co 62175)were determined in the study.Moisture,water activity(aw),ash,minerals,reducing sugars,sucrose,pH,colour,insoluble solids(IS),transmittance at 720 nm,and filterability were the variables that were assessed.Additionally,measurements of the flavonoid and total phenolic contents were performed.Water activity(aw),reducing sugars,pH,colour,moisture,and water activity(aw)were the variables with the most variability.Result:Sample Co 62175 had the highest observed total sugar,whereas sample Co 419 had the lowest.In accordance with the findings of the current experiment,sugarcane variety Co 62175 produced the best jaggery when compared to sugarcane variants Co 419 and Co 86032.Conclusion:There is higher potential to develop functional food which can enhance the qualitative and quantitative factors.Hence the study was undertaken with the objective of development,nutritional characteristics and consumer accept

关 键 词：SUGARCANE JAGGERY NUTRACEUTICALS PROPERTIES functional food AYURVEDA 

分 类 号：F42[经济管理—产业经济]