Vol. 10, Special Issue 12 (2021)

Author(s):
Kavindra Singh, Akash Tomar, Vikrant Kumar, Ashish Kumar and Mohit Kumar

Abstract:
In India, jaggery and Khandsari are popular sweeteners among the rural masses as a traditional sugar product. The jaggery is a good source of minerals, vitamins and molasses. The importance of jaggery is enhanced due to its low cost and high nutritional value. The jaggery contains an enormous wealth of minerals, protein and vitamins inherently present in sugarcane juice and this crowns it as one of the most wholesome and healthy sugars in the world. Jaggery preparation is broadly divided in to four stages such as, extraction of sugarcane juice, clarification of juice, boiling of juice or concentrate and finally modeling according to shape & size. A clarification technique is adopted for the separation of the non-sugar substances from the juice. The clarifying agents used for clarification of sugarcane juice are bhindi, Shukhlai, semal bark and combination of Shukhlai with semal. The best clarifying agent was Shukhlai found followed by Shukhlai and Semal combination, bhindi plant and last optimum clarifying agent was semal bark mucilage.