Current production strategies and sustainable approaches towards the resurgence of non-centrifugal cane sugar production – a review

Abstract

Demand for non-centrifugal sugars (NCS) is hampered by bottlenecks such as improper flow and unhygienic production practices. In this review, we discuss various advances and strategies required for the resurgence of NCS in the global market.

Plant-based hydrocolloids for efficient clarification of cane juices: rheological analysis and solidification studies

“…A clarification value of 0.03% is chosen based on the field data, where around 30 grams of lime is added for a batch of 100 kg of cane juices. 16 Similarly, for each batch of 500 ml of juice, around 0.15 grams of the hydrocolloid-based clarification agent (0.03%) is added, and the solution is gradually heated to around 45 °C and maintained at around that temperature, and the scum is removed from the top of the solution. After clarification, the reduced final volume of the juice was measured, and the scum was weighed and analysed on a wet The best clarification agent among the three selected hydrocolloids is determined by analyzing the parameters, such as brix, sucrose content, turbidity removal, color, and separation efficiency.…”

“…15 However, non-thermal techniques and physical clarification techniques have limitations related to scalability, and almost all sugarcane juices are clarified only by chemical means in industrial plants. 16 As an alternative to inorganic clarification agents, in this study, three different plant-based hydrocolloids, such as xanthan gum, guar gum, and starch, have been chosen as clarification agents for sugar cane juices. Hydrocolloids, in general, refer to substances, primarily polysaccharides and proteins, that can form dispersed colloidal particles in water, effectively becoming "soluble".…”

Dexterous green synthesis of Cu2O nanoparticles: An amenable catalyst for aqueous click reaction, antiproliferative, and wound healing applications

“…45 Contrary to refined sugar, which solely comprises carbs and has no health benefits, NCS possesses an expanse of vital phenolic anti-oxidants, amino acids, nutrients which includes phosphorus, potassium, calcium, and iron, as well as vitamins. 46 The most prevalent kind of jaggery is solid, which is often made by clarifying raw cane juice and then purifying the liquid to a striking temperature between 119 C and 121 C. Highly concentrated slurry is then molded to various forms upon cooling. 47 The amount of sucrose present in Jaggery varies between 72 and 86 g, along with 8-12 g of reducing sugar, the phenolics (282-322 mg/100 g jaggery), significant amount of ferrous during its preparation in iron vessel, 48 and antioxidants comprising Syringaresinol, Coniferyl and sinapyl alcohol, Medioresinol, alcohol, 3-hydroxy-1-(4-hydroxy-3,5 dimethoxy phenyl)-1 propanone, and so on.…”

Evaluation Granola Bars Quality Fortified with Sweet Sorghum Jaggery

“…The technology of producing jaggery is an ancient rural industry and before knowing the sugar crystallization process. Therefore, it is considered one of the traditional sweeteners (non-centrifugal sugars) and one of the major alternatives presently available for refined sugar (Venkatesh et al, 2023). It has many common global names e.g., gaggery, Jagger, jiggery, jagra, candy, Gur, Gazak, doublet of sugar and jallab sugar (Sardeshpande et al, 2010).…”

“…One of the successful applications of sweet sorghum syrup was peanut Chikki (jiggery bar) prepared, which was observed to be nutritionally balanced, acceptable to the consumers and rated at the bar with control samples (Sugarcane jiggery) (Byrappa et al, 2011). Experts are of the view that taking jaggery in the form of a natural sweetener in perfect combination with sesame seeds can be highly beneficial for the respiratory system in humans (Venkatesh et al, 2023). Granola is often eaten as food for breakfast and between meals because of its lightweight nature and high calories.…”