Beverage Preservation, Pasteurization of Palm Sap (Neera)

Baliga, B. P.; Ivy, A. C.

doi:10.1021/jf60114a018

Cited by 10 publications

(3 citation statements)

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“…Caramelization turns the heated Neera from milky white to transparent brown. b) Neera Syrup: It is produced when fresh Neera is heated and concentrated into syrup and is used as a health and wellness drink in connection with Ayurveda and other systems of medicine [5].…”

Section: Technological Developments In Preservationmentioning

confidence: 99%

Neera- A Potential Natural Health Drink

Jose

Deshmukh

Ravindra

et al. 2018

BJSTR

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Section: Technological Developments In Preservationmentioning

confidence: 99%

Neera- A Potential Natural Health Drink

Jose

Deshmukh

Ravindra

et al. 2018

BJSTR

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“…It has a sugar content of 10–15 % . It is used in fermented (toddy) as well as nonfermented forms (syrup, jaggery, sugar candy and chocolate) (Baliga & Ivy ; Nathanael ; Devdas et al . ; Okafor ; Uzochukwu et al .…”

Section: Introductionmentioning

confidence: 99%

“…It has a sugar content of 10-15%. It is used in fermented (toddy) as well as nonfermented forms (syrup, jaggery, sugar candy and chocolate) (Baliga & Ivy 1961;Nathanael 1966;Devdas et al 1969;Okafor 1975;Uzochukwu et al 1997). Jaggery, commonly known as gur, is a sugar-rich food product produced all over the world.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Thermal Properties of Candy Crystals Prepared from Palmyra‐Palm Jaggery

Chauhan

Prakash

Srivastav

et al. 2015

J Food Process Engineering

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Candy crystals prepared from palmyra palm were analyzed for various physical and chemical properties during processing. The scanning electron microscopy displayed smooth and clear crystals of varied sizes. As the temperature of the jaggery increased from 28C to 108.4C, there was a subsequent increase in the total soluble solids from 28.8 to 848Brix. Thermal conductivity decreased from 0.44 to 0.14 W/mK, thermal diffusivity decreased from 0.31 3 10 26 to 0.05 3 10 26 m 2 /s and volumetric specific heat decreased from 1.35 3 10 3 to 0.64 3 10 3 kJ/m 3 ÁK. Thermal resistivity increased from 201.7 3 10 22 to 755.1 3 10 22 CÁm/W. The maximum force taken as hardness was found to be 6,419 g. Power was found to be best for fitting the viscosity values (R 2 5 0.93). PRACTICAL APPLICATIONSThe physicochemical properties, especially the crystalline structure of the foods, have much importance in the product quality and stability and mouth-feel during consumption of the product. It was found that the physical and other engineering properties of the candy were temperature dependent. The effect of temperature on the density and viscosity could be very handy for preliminary equipment design. Palm jaggery is very valuable in terms of its health benefits, and this research will be very helpful for commercializing the jaggery-based products.

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