International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 2 (2018)

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

Author(s): Manzar Hossain, NG Iboyama Singh
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.
Pages: 179-182  |  1499 Views  1156 Downloads
Journals List Click Here Research Journals Research Journals
Please use another browser.