Vol. 9, Issue 1 (2021)
Quality evaluation of a jaggery prepared from developed three pan jaggery making furnace
Author(s): Barad TH, Chandegara VK, Rathod PJ and Mori MR
Abstract: 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.
DOI: 10.22271/chemi.2021.v9.i1m.11340
Pages: 907-913 | 1210 Views 644 Downloads
download (6346KB)
How to cite this article:
Barad TH, Chandegara VK, Rathod PJ, Mori MR. Quality evaluation of a jaggery prepared from developed three pan jaggery making furnace. Int J Chem Stud 2021;9(1):907-913. DOI: 10.22271/chemi.2021.v9.i1m.11340
