New dimensions in development of health-based spices and herbs fortified value added jaggery products

Singh, Priyanka; Rao, G. P.

doi:10.5958/0975-6892.2021.00021.8

Cited by 4 publications

(2 citation statements)

References 12 publications

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“…Research Line 1–NCS uses as a functional and nutraceutical food and food input (red cluster) embrace research on sugar cane juice and NCS bioactive compounds research, uses as a food input for jams, bakery products, juices or spirit beverages, input on dietary supplements, enhancing its conception from “healthy or traditional sweetener” to a key food functional and nutraceutical input in a wide variety of meals, as an ingredient in beverages and desserts, and as part of dietary regimes. Fifty research articles were related to this trend (17,8% 1 ) highlighting the works related to: Beverages (García et al 2017 ); granulated cane sugar and rice bran mix (Weerawatanakorn et al 2017 ); whey protein (Ruano Uscategui et al 2018 ); nutritional bar (Iuliano et al 2019 ); vinegar (Chen et al, 2020 ); sport drink (Chew et al 2020 ); jams (Cervera-Chiner et al 2021 ); health-based spices and herbs (Singh and Rao 2021 ); and, 3D food printing (Thangalakshmi and Arora 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

et al. 2022

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Food science innovation depends on consumers’ needs and is currently seeking functional food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health effects, but there is a lack of holistic analysis on technological advancement and socio-economic and market trends for decision-making in the development of the technology. The aim of this article was to analyse the research trends, recent patents, and market trends and niches for NCS to structure an NCS technological roadmap. Scientometric, bibliometric methods, and global and local market information on NCS were used. Comprehensive analysis of the worldwide research trends and patents on NCS processing and of the growth of the main niche markets for Colombian NCS exports in the last five years was conducted. Finally, with the information obtained, an NCS technological roadmap was structured, which can be used as a tool for planning innovation processes and supporting the development of new research using market information and new norms forged by the COVID-19 pandemic for Colombian case. Furthermore, the methodological design could be used for other NCS producer countries.

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Section: Resultsmentioning

confidence: 99%

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

et al. 2022

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“…Jaggery is an ayurvedic ingredient. Jaggery is an unrefined natural sugar produced without adding chemicals (Singh & Rao, 2021). More than 70% of the world's jaggery production is done in India (APEDA, 2022).…”

Section: Introductionmentioning

confidence: 99%

Experimental investigation of single open pan heat exchanger for jaggery making: A novel technique to enhance the performance of a system

Kore

Lakade

Padalkar

2023

J Food Process Engineering

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Jaggery is an essential ingredient in the food. Due to its medicinal properties, it keeps humans away from diseases. So it is imperative to make good quality jaggery.Mechanical and thermal energy are used to manufacture jaggery. Effective utilization of these energies is essential for better efficiency of jaggery plant. Current single-pan jaggery plants are 14.75%-24.36%. efficient. Due to its low efficiency, jaggery traders suffer losses, and the quality of jaggery also differs. To solve this problem, it is necessary to use a new operating system. In the modified plant, a conventional single pan with the open-hearth furnace is replaced by a single open pan heat exchanger and thermic fluid heater to cope up with above mentioned losses. First batch of modified plant has an efficiency of 74.84%, whereas it has been improved to 96.49% for the second batch due to the removal of stack losses. Process time for this plant has been reduced by 13%-27% for first batch and 29%-44% for second batch as compared to the conventional plant.

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Processing of sapodilla (Manilkara zapota L.) fruit to a value-added shelf-stable product deploying radiation treatment: an approach to control post-harvest losses

Kumar,

More,

Adiani

et al. 2024

Food Measure

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New dimensions in development of health-based spices and herbs fortified value added jaggery products

Cited by 4 publications

References 12 publications

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

Experimental investigation of single open pan heat exchanger for jaggery making: A novel technique to enhance the performance of a system

Processing of sapodilla (Manilkara zapota L.) fruit to a value-added shelf-stable product deploying radiation treatment: an approach to control post-harvest losses

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