Functional and Nutritional Enhancement of Brittle (Chikki) Using Puffed Kodo Millet and Palm Jaggery
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Jaggery
Brittleness
Evaluation of five sugarcane strains i.e., HSF-240, S98-SP-108, CPHS-35, CP81-1254 and S2001-US-400, considering HSF240 as standard, was made for two years on the basis of physico-chemical characteristics of jaggery prepared from these strains during 2004-06. Freshly prepared and three months old jaggery was analyzed for different physical and chemical characteristics. The results revealed that highest sucrose (73.77 to 73.49%), jaggery percent cane (13.61%) and jaggery percent juice (22.45%) were obtained in standard strain HSF-240.On the other hand lowest sucrose (69.95 to 69.04%), jaggery percent cane (9.22%) and jaggery percent Juice (17.29%) were given by S98-SP-108. The remaining three strains recorded resulted between these limits.
Jaggery
Cane
Sugar cane
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Background: Jaggery, a traditional sweetener is produced from the sugarcane juice and its quality mainly depends on cane juice quality. It is specific to check, which sugarcane variety is producing the best jaggery in terms of its quality and recovery. Thus, this study was undertaken to screen five different promising early (CoH 160, Co 89003, Co 0238) and mid season (CoH 119, CoH 167) sugarcane varieties and to prepare and evaluate jaggery qualitatively.Methods: The different sugarcane varieties were harvested at proper maturity, weighed and crushed to extract juice in November, January and March. The juice was analyzed for various physico-chemical parameters viz., total soluble solids (oBrix), purity, pol, juice recovery (%) and commercial cane sugar (%). Good quality jaggery was prepared and evaluated for the sensory characteristics. The jaggery was evaluated quantitatively for physico-chemical parameters (reducing sugars, total sugars, sucrose, net rendement value, hardness and minerals. Result: The jaggery was found to have 8.50-10.70 per cent moisture, 68.82-78.95 per cent sucrose, 7.67-8.83 per cent reducing sugars and 1.45-2.63 per cent ash. The jaggery prepared from Co 89003 had significantly highest sensory scores over jaggery made from all other varieties. Jaggery made from CoH 160 variety was comparable with that of Co89003 variety. The early sugarcane varieties Co 89003 and CoH 160 were found to produce good quality jaggery as compared to mid-late varieties.
Jaggery
Cane
Sugar cane
Reducing sugar
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Jaggery
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Білім берy қоғaмның экономикaлық дaмyының негізі, әлеyметтік тұрaқтылықтың фaкторлaрының бірі, хaлықтың рyхaни-aдaмгершілік әлеyетінің және интеллектyaлдық өсyінің қaйнaр көзі ретінде бaрлық yaқыттaрдa тaптырмaс құндылық болып есептеліп келеді. Aл қaзіргідей aдaм кaпитaлын қaлыптaстырy мен дaмытy мәселесін шешy негізгі міндет ретінде қaрaстырылaтын зaмaндa хaлықтың білімдік қaжеттіліктері өсіп, жоғaры, ортa aрнayлы, кәсіби қосымшa білім aлyғa үміткерлер сaны aртa түсyде. Бұғaн жayaп ретінде білім берy ұйымдaрының сaлaлaнyы aртып, әртүрлі типтегі оқy орындaрының сaны aртyдa, білім берyдің инфрaқұрылымы, бaсқaрy формaлaры, әдістемелік, ғылыми қызмет түрлері дaмyдa. Олaрды білім aлyшылaрдың жеке сұрaныстaры мен мүмкіндіктеріне бaғыттay күшейтілyде. Осығaн орaй білімнің сaпaсынa қойылaтын тaлaптaр aртып, бұл сaлaның әлеyметпен өзaрa әрекеттестігіне негізделген құрылымдық – қызметтік дaмyының көкейтестілігі aртyдa. Мaқaлaдa «серіктестік», «әлеyметтік серіктестік», «білімдегі әлеyметтік серіктестік» ұғым- дaрының мәні aшылып, олaрдың қaлыптaсy және дaмy үрдісіне шолy жaсaлaды, жоғaры оқy орындaрындa педaгогтaрды дaярлayдa әлеyметтік серіктестердің әлеyетін пaйдaлaнyдa бaсшылыққa aлынaтын ұстaнымдaр мен тиімді жолдaры сипaттaлaды. Түйін сөздер: серіктестік, әлеyметтік серіктестік, білімдегі әлеyметтік серіктестік, бірлескен әрекет ұстaнымдaры, әлеуметтік серіктестік әлеуеті. Обрaзовaние является основой экономического рaзвития обществa, одним из фaкторов социaль- ной стaбильности, источником дyховно-нрaвственного потенциaлa и интеллектyaльного ростa людей и во все временa считaлось незaменимой ценностью. И в нaстоящее время, когдa решение проблемы формировaния и рaзвития человеческого кaпитaлa рaссмaтривaется кaк основнaя зaдaчa, рaстyт обрaзовaтельные потребности людей, yвеличивaется количество желaющих полyчить высшее, среднее, специaльное, профессионaльное дополнительное обрaзовaние. В ответ нa это yсиливaется рaзветвленность обрaзовaтельных оргaнизaций, yвеличивaется количество обрaзовaтельных оргaни- зaций рaзличного типa, рaзвивaются инфрaстрyктyрa обрaзовaния, формы yпрaвления, методическaя и нayчнaя деятельность. Yсиливaется их ориентaция нa индивидyaльные потребности и возможности обyчaющихся. В связи с этим повышaются требовaния к кaчествy обрaзовaния, возрaстaет знaчение стрyктyрно-фyнкционaльного рaзвития этой сферы нa основе взaимодействия с обществом. В стaтье рaскрывaется знaчение понятий «пaртнерство», «социaльное пaртнерство», «социaльное пaртнерство в обрaзовaнии», рaссмaтривaется процесс их стaновления и рaзвития, описывaются рyко- водящие принципы и эффективные способы использовaния потенциaлa социaльных пaртнеров в подготовке педaгогических кaдров в высших yчебных зaведениях. Ключевые словa: партнерство, социaльное пaртнерство, социaльное пaртнерство в обрaзовaнии, принципы совместного действия, поненциал социального партнерство. Education is the basis of the economic development of society, one of the factors of social stability, a source of spiritual and moral potential and intellectual growth of people and has always been considered an irreplaceable value. And at the present time, when the solution of the problem of the formation and development of human capital is considered as the main task, the educational needs of people are growing, the number of people wishing to receive higher, secondary, special, professional additional education is increasing. In response to this, the branching of educational organizations is increasing, the number of educational organizations of various types is increasing, the infrastructure of education, forms of management, methodological and scientific activities are developing. Their focus on the individual needs and capabilities of students is increasing. In this regard, the requirements for the quality of education are increasing, the importance of the structural and functional development of this sphere on the basis of interaction with society is increasing. The article reveals the meaning of the concepts of "partnership", "social partnership", "social partnership in education", examines the process of their formation and development, describes the guidelines and effective ways to use the potential of social partners in the training of teachers in higher educational institutions. Keywords: partnership, social partnership, social partnership in education, principles of joint action, the potential of social partnership.
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The manufacture of jaggery is an important cottage industry in this state, and nearly 70% of the cane crop grown is being converted into jaggery. It is not possible to get jaggery cent per cent free from colour and impurities. The quality of jaggery produced depends on the variety, soil, manurial and cultural treatments and the clarification of juice. The aim of clarification is to remove as far as possible all the impurities that may be present and to prevent non sugars being formed again in the juice. The object is therefore to produce jaggery of light colour and good quality. There is thus need for adoption of a suitable clarificant.
Jaggery
Sugar cane
Cane
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Jaggery, a sugar rich food product produced all over the world, is an important component in Indian diet, and it is consumed directly or used for preparation of sweet confectionery items. It is also used in many herbal and traditional medicines. India produces about 6 million tonnes of jaggery annually, which accounts 60% of the total production in the world; 65-70% of the total jaggery is from sugarcane, the remaining 30% is from palms. Jaggery is prepared predominantly by concentrating the sugarcane juice. It is available in the form of solid blocks as well as in semi-liquid form. In India, Production of jaggery starts from October and continues upto May, depending on the location. The total jaggery is produced is not consumed immediately after production, and is stored for a period of 10 to 12 months. The major problem associated with jaggery storage is the presence of invert sugars and mineral salts which being hygroscopic absorb moisture particularly during monsoon season when ambient humidity is high, and lead to spoilage. It has been estimated that more than 10% of jaggery produced in the country worth Rs.40 crores is lost every year due to deterioration. Drying of jaggery to reduce its initial moisture content is essential for storage. Attempts were made by several authors to prevent microbial growth and to increase the shelf life of jaggery based on wrapping or packaging in common packaging materials, in airtight containers, polyethylene and storage under ambient and refrigerated cold storage. Although many packaging materials have been studied with the aim of increasing shelf life, no data are yet available on applying edible coating and packaging under vacuum for a similar purpose. Edible films and coatings has been successfully used in various food applications e.g., in maintaining purity of fruits, providing functionality (e.g. glaze to chocolate), controlling adhesion, cohesion, barrier properties, extending shelf life and providing mechanical integrity to the product. However this technology is not well developed for protection of jaggery from spoilage. Edible films and coatings may extend the shelf life of jaggery produce by providing a semi-permeable barrier to gases and water vapour. The barrier would reduce respiration, enzymatic browning and loss of water from the product. Therefore, this article reviews research results of edible films/coatings prepared with hydrocolloids, lipids, waxes and composites over various food products including jaggery, formulation and application of edible coatings, and future trends, which is highly essential to develop techniques for the application of edible coatings/films to the jaggery, which may prevent the undesirable changes and increase the shelf life of jaggery during storage.
Jaggery
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Sugarcane is one of the most important crops in India, which meets the sweeteners requirement of people. India is one of the largest sugarcane producers in the world. Jaggery is a conventional sugar that is unrefined and often eaten all over the world. It is regarded as the healthiest sugar in the world because of its mineral and vitamin content as present in sugar cane juice. It is produced in India by the concentration of sugar cane juice, without separating molasses. The Jaggery making plants are placed in decentralized sectors in India. The efficiency of traditional plants producing jaggery is very poor because they are manufactured by local artisans. The use of multi-pan plants with a heat pump based freeze concentration system is found to be a successful approach for efficient jaggery production from the available literature in the manufacture of jaggery manufacturing plants. Due to the presence of inverted sugars and mineral salts that are hygroscopic in nature, the storage of Jaggery is difficult. The storage of jaggery in a whey coated drying cum storage bin is found to be most efficient in preserving the consistency of jaggery. The greenhouse drying of jaggery is an effective way to extract and preserve the moisture content of jaggery for a longer period of time.
Jaggery
Cane
Sugar cane
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Jaggery is a natural sweetener with full of nutrition. To make it further nutritive, a process technology for production of value-added jaggery using aonla as a natural source of vitamin C has been developed at Indian Institute of Sugarcane Research, Lucknow. Jaggery thus produced contains substantial amount of vitamin C besides having good taste and palatability. In the present study, value-added jaggery and plain jaggery in bar shape were prepared using a suitable sugarcane variety. Samples were stored for 10 months from February to December in mini IISR jaggery drying-cum-storage bin and were analyzed at regular interval for quality parameters and for vitamin C content in value-added jaggery. During analysis, it was observed that there was similar pattern of increase/decrease in sucrose, reducing sugars, pH and colour in value-added jaggery and plain jaggery. Moisture content reduced during initial part (drying phase) and increased during monsoon period in both the cases. It was concluded that value-added jaggery behaves like plain jaggery. Loss of vitamin C was observed as 24.67 per cent during storage period in value-added jaggery.
Jaggery
Palatability
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Sugarcane (Saccharum officinarum L.) is an oldest crop known to man, India contributing 18% of total world production of sugarcane. A three pan jaggery making furnace was developed with low carbon content food grade steel. The effect of two independent variables viz., Striking temperature 118 ᵒC and 120 ᵒC (2 levels) and Depth of juice 25%, 50% and 75% (3 levels) were studied on the quality parameters of the jaggery like total sugars (%), reducing sugars (%), non- reducing sugars (%) and colour transmittance (%) and sensory analysis was conducted for prepared jaggery samples. The treatment with 120 °C striking temperature and 50% depth of juice was found to be best among all the treatments.
Jaggery
Saccharum officinarum
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