Clarification Efficiency of Synthetic and Herbal Clarificants in Quality Jaggery Production

Patil, Jayesh; Shinde, U. S.; Nevkar, G. S.; Singh, Jogendra

doi:10.1007/bf02942535

Cited by 18 publications

(8 citation statements)

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“…Also the trend of increase in herbal clarificants concentration influencing the yield and processing time was reported [30]. The current research was in line with the recommendation made by using bhendi powder for clarification of sugarcane juice for removal of maximum scum, improving the colour and jaggery yield [1]. Thus the selected plants mucilages are found to be efficient clarificants and can be used in the jaggery production.…”

Section: Resultssupporting

confidence: 82%

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PREPARATION OF PLANT MUCILAGE CLARIFICANTS AND THEIR EFFECT ON JAGGERY PROCESSING OF SUGARCANE VARIETY Co 86032

Chikkappaiah

Mahadevaiah

et al. 2017

Int J Pharm Pharm Sci

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Objective: The aim of the study was to prepare jaggery from sugarcane variety Co86032 using plants mucilage as clarificants and to determine the effect of plant mucilage on jaggery processing. Methods:Production of jaggery using five plant clarificants namely Aloe vera, Flax seeds, Fenugreek, Purslane and Malabar spinach at three different concentrations i.e., 0.1%, 0.2% and 0.4% of raw sugarcane juice and the jaggery prepared without any clarificants serves as control. During production, the processing parameters such as quantity of scum removed, total time taken for processing and jaggery yield was determined.Results: It was found that the jaggery prepared using plant mucilage at concentration of 0.4% found superior when compared to 0.2%, 0.1% and control respectively. Aloe vera at 0.4% removed maximum scum (4.07%), taken minimum processing time (72.33 min) and recorded maximum jaggery yield (10.92 kg). The efficacy of Aloe vera as mucilage clarificants in jaggery production was followed by fenugreek, flax seeds, purslane and Malabar spinach in the order respectively. Conclusion:The application of plants mucilage as clarificants in the jaggery production removed significant level of scum, reduced processing time and improved yield of jaggery. Therefore the selected plant mucilages can be used as clarificants in the jaggery production and can be considered as potential alternative to chemical clarificants.

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Section: Resultssupporting

confidence: 82%

“…Clarification is a process of elimination of non sugar impurities in the extracted raw sugar cane juice [1]. If the non sugar impurities are not removed during clarification, they will be carried over to the next subsequent processing and eventually embedded in the jaggery resulting in the inferior quality of jaggery [2].…”

Section: Introductionmentioning

confidence: 99%

PREPARATION OF PLANT MUCILAGE CLARIFICANTS AND THEIR EFFECT ON JAGGERY PROCESSING OF SUGARCANE VARIETY Co 86032

Chikkappaiah

Mahadevaiah

et al. 2017

Int J Pharm Pharm Sci

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“…These differences may be due to the addition of clarifying agents. These results are in agreement with that of Wit et al (1991), Jadhav et al (2002) and Patil et al (2005). Jadhav et al (2002) reported that the use of hydros (sodium bisulfite) did not improve non-reducing sugars content or colour but increased in reducing sugars values of jaggery.…”

Section: Effect Of Clarifying Agent On Galab Quality:-supporting

confidence: 91%

“…The main quality characteristics of jaggery are higher sucrose content, purity and lower content of reducing and organic non-reducing sugars (Patel et al, 9110 Misra, 1992;Mungare et al, 2000 andPatil et al, 2005).…”

Section: Effect Of Clarifying Agent On Galab Quality:-mentioning

confidence: 99%

Galab as a Substitute of Sucrose in Toffee and Biscuits Making.

Massoud¹,

Abou-Samaha²

2008

Journal of Food and Dairy Sciences

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Jaggery or Galab as so called in Egypt ,is a natural sweetener made by concentration of sugar cane juice. It has great nutritive and medicinal value. It is usually produced in small mills, located near the sugarcane cultivation areas. Present study has been carried out to utilize galab as substitute of sucrose for sweetening toffee and biscuits making. Effect of juice clarification treatments on physico-chemical and quality of processed galab were investigated. Chemical analyses, macro-micro elements, total phenolic of galab were determined and sensory attributes of the produced products (toffee-biscuits) were evaluated. The results showed that treating juice with potassium meta-bisulfate had improved on quality of galab. Analysis of galab revealed that it contained 7.36% moisture; 1.52% crude protein, 2.41% ash, 0.69% crude fat and 88.02% total carbohydrates. It is good sources of macro and micro elements such as K, Mg, Fe, Cu and Zn. Total phenolic compounds content of processed galab was 3.97% and caffeic acid had the highest percent of phenolic compound in methanolic extract as identified by HPLC. It can be used in toffee manufacturing as a sucrose substitute up to 50%. The panelist accepted the different biscuits sweetened by galab. So it is a natural and nutritive source of sweeteners that can be utilized for the production of locally available low-cost food to provide the diverse blend of nutrients needed for growth and serve for school children.

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“…The preheating of juice increases the heat utilization efficiency of the jaggery manufacturing plant and decreases the time required for the final concentration of juice in the boiling pan. Different types of herbal and chemical-based clarificants are being used to remove impurities from sugarcane juice (Patil et al, 2005). In present research work, herbal clarificant (freshly crushed bhendi) was used.…”

Section: Preheating and Clarification Of Juicementioning

confidence: 99%