Investigation physico-chemical characterization of jaggery from different sugarcane varieties
作者机构：Department of PharmacognosyISF College of PharmacyMoga 142001PunjabIndia
出 版 物：《Food and Health》 (食品和健康（英文）)
年 卷 期：2022年第4卷第4期
页 面：34-37页
学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学]
主 题：sugarcane jaggery nutraceuticals properties functional food Ayurveda
摘 要：Objective:Jaggery is a natural sweetener prepared by hand in limited facilities from concentrated sugar cane *** is regarded as a therapeutic sugar in Indian Ayurvedic medicine for the treatment of lung and throat *** conducted in vivo revealed that a jaggery-based dietary supplement has positive health *** awareness among the general public regarding the functional food products has been catching up *** are opting more for functional food products due to higher health *** the demand,higher the supply of new varieties of functional *** giving scope to develop new products with highly nutritive ***: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 *** varied traits including yield,sucrose content,disease resistance,and salt tolerance,these sugarcane varieties have dominated the peninsular *** physical and chemical characteristics of jaggery prepared experimentally from three distinct sugarcane varieties(Co 86032,Co 419,and Co 62175)were determined in the ***,water activity(aw),ash,minerals,reducing sugars,sucrose,pH,colour,insoluble solids(IS),transmittance at 720 nm,and filterability were the variables that were ***,measurements of the flavonoid and total phenolic contents were *** activity(aw),reducing sugars,pH,colour,moisture,and water activity(aw)were the variables with the most ***:Sample Co 62175 had the highest observed total sugar,whereas sample Co 419 had the *** 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 ***:There is higher potential to develop functional food which can enhance the qualitative and quantitative *** the study was undertaken with the objective of development
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