1. 1
A SEMINAR REPORT ON
INDUSTRIAL PRODUCTION AND HEALTH BENEFITS OF JAGGERY FROM
SUGARCANE
BY
ADELEKE RICHARD KAYODE
MATRIC NO: 16D/57IC/139
SUBMITTED TO:
DEPARTMENT OF INDUSTRIAL CHEMISTRY
COLLEGE OF PURE AND APPLIED
KWARA STATE UNIVERSTIY, MALETE
IN PARTIAL FULFIMENT OF THE REQUIREMENTS FOR THE AWARD OF
BACHELOR OF SCIENCE (HONS) IN INDUSTIAL CHEMISTRY
SUPERVISED BY: MR. A.T. AJIBOYE
NOVEMBER 2018
2. 2
CERTIFICATION
This is to certified that this seminar report written by ADELEKE RICHARD KAYODE with
matriculation number 16D/57IC/139 has been read and approved as meeting part of the
requirements Industrial Chemistry Programmes, Department of Chemical, Geological and
Physical Sciences, College of Pure and Applied Science, Kwara State University, Kwara State,
Nigeria for the award of Bachelor of Science (B.Sc. Hons.) in Industrial Chemistry.
__________________ _______________
Mr. A.T AJIBOYE DATE
(SUPERVISOR)
___________________ _______________
Dr. S.A. AHMED DATE
(HEAD OF UNIT)
3. 3
DEDICATION
This work is dedicated to Almighty God my creator, my strong pillar, my source of inspiration,
wisdom, knowledge and understanding. He has been the source of my strength throughout this
program and on his wings only have I soared.
I also dedicate my dissertation work to my family. A special feeling of gratitude to my loving
parents, Dn and Mrs S.A ADELEKE, whose words of encouragement and push for tenacity ring
in my ears. My,far have never left my side and he is very special.
I also dedicate this dissertation to my friends, who have supported me throughout the process. I
will always appreciate all they have done.
4. 4
ACKNOWLEDGEMENT
First and above all, I praise God, the Almighty for providing me this opportunity and granting
me the capability to proceed successfully. I am thankful to my Almighty God for blessing me
this beautiful life and everything he has provided for me.
I am extremely grateful to my parents for their love, prayers, caring and sacrifices for educating
and preparing me for my future. I express my thanks to my brother for his support and valuable
prayers.
I would also like to thank my supervisor, Mr. A.T Ajiboye, who inspired me through their
lectures and helped me at every step whenever needed. He kept on giving his best efforts by
showing patience, encouragement, wisdom and honesty.
In the end, I cannot forget the appreciation and encouragement from my friends that they gave
throughout my academic life. I also feel great and valuable by being a part of Kwara State
University, Malete.
6. 6
TABLE OF CONTENTS
CONTENT
CERTIFICATION............................................................................................................................2
DEDICATION..................................................................................................................................3
ACKNOWLEDGEMENT................................................................................................................4
TABLE OF CONTENTS..................................................................................................................6
CHAPTER ONE...............................................................................................................................7
1.0 INTRODUCTION.......................................................................................................................7
1.1 BACKGROUND STUDY .........................................................................................................7
1.1.1 COMPOSITION OF JAGGERY .............................................................................................8
1.2 PHYTOCHEMICAL PROFILE OF SUGARCANE JUICE AND ITS POTENTIAL HEALTH
ASPECTS......................................................................................................................................9
1.3 PHARMACOLOGICAL ACTIVITY AND HEALTH BENEFIT OF JAGGERY........................16
Toxicity profile of sugarcane juice....................................................Error! Bookmark not defined.
1.3.2 HEALTH BENEFITS OF JAGGERY.........................................Error! Bookmark not defined.
CHAPTER TWO............................................................................................................................19
2.0 LITERATURE REVIEW..........................................................................................................19
2.1 PRODUCTION OF JAGGERY...............................................................................................19
2.1.2 PHENOLIC CONTENT OF JAGGERY ................................................................................21
2.1.3 REDUCING SUGARS.........................................................................................................22
2.1.4 JAGGERY AS ALTERNATIVE TO SUGAR.......................................................................23
2.1.5 CLARIFICANTS USED FOR PURIFYING JAGGERY.........................................................23
2.1.6 SHELF LIFE OF JAGGERY.................................................................................................24
2.1.7 COMMENTS ON JAGGERY AS MEDICINAL SUGAR.......................................................25
2.2 MANUFACTURING PROCESS OF JAGGERY......................................................................26
2.5 COMPARISON BETWEEN JAGGERY & SUGAR.................................................................30
CHAPTER THREE........................................................................................................................32
3.0 CONCLUSION.......................................................................................................................32
REFERENCES...............................................................................................................................33
7. 7
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND STUDY
Jaggery is a natural, traditional sweetener made by the concentration of sugarcane juice and is
known all over the world (FAO, 2007) in different local names, panela (Latin America), jaggery
(South Asia) and kokuto (Japan).Jaggery, a sugar rich food product is produced and consumed
worldwide under different names such as Gur/Desi (Pakistan), Rapadura (Brazil), Hakura
(Srilanka) and so on (Thakur AK, 1999).
It is a traditional unrefined non-centrifugal sugar consumed in Asia, Africa, Latin America and
the Caribbean. Containing all the minerals and vitamins present in sugarcane juice, it is known as
healthiest sugar in the world. India is the largest producer and consumer of Jaggery. Out of total
world production, more than 70% is produced in India (JajannadhaRao, 2007).
In India, of the 300 Mt of sugarcane produced, 53% is processed into white sugar, 36% into
Jaggery and khandsari, 3% for chewing as cane juice, and 8% as seed cane (Singh et al, 2011).
Jaggery and khandsari have withstood competition protecting farmers’ interests besides meeting
ethnic demands. Processes and equipments have been developed for quality solid, liquid and
powder Jaggery. Liquid Jaggery has been commercialized. The organic clarificants developed
help to retain Jaggery as organic food.
Jaggery is prepared by concentrating the sugarcane juice and it is available in the form of solid
blocks and in semi-liquid form. Besides this, the sap collected from some palm trees such as
palmyra-palm (Borassus flabellifer L.), coconut-palm (Cocos nucifera L.), wild datepalm
(Phoenix sylvestris Roxb.) and sago-palm (Caryota urens L.) is used for preparation of Jaggery
(Pattmayak et al, 2004). For ease of handling, packaging and storage, Jaggery in granular form is
becoming popular. The hygroscopic nature of granulated Jaggery product lead to stickiness and
caking problems.
India is world’s largest producer of sugar and sugarcane. Sugarcane in India is processed in to
sugar, Jaggery and khandsari and undergoes considerable weight reduction during processing.
The methods of converting sugarcane and manufacturing sugar, Jaggery and khandsari are
8. 8
different but a great value is added in the manufacturing of these consumable final products.
Further it offers employment opportunity to millions of people. Jaggery is prepared in all parts of
the country. It is also known as Gul, gud, Jaggery, Vellum and Bella.
1.1.1 COMPOSITION OF JAGGERY
Jaggery is 100% natural that is extracted from sugar cane. High nutritional value and freshness
are the chief characteristics of Jaggery manufactured. In addition to this, Jaggery is available in
different packing and quantities as per preferences of their specific usage. Jaggery Powder
composition per 100g:
Carbohydrates g Vitamins mg
Sucrose 72 – 78 Provitamin 2.D
Fructose 1.5- 7 Vitamin A 3.8
Glucose 1.5- 7 Vitamin B 0.01
Minerals mg Vitamin B2 0.06
Calcium 40 – 100 Vitamin B5 0.01
Magnesium 70 – 90 Vitamin B6 0.01
Phosphorus 20 – 90 Vitamin C 7.00
Sodium 19 – 30 Vitamin D2 6.50
Iron 10 -13 Vitamin E 111.30
Manganese 0.2 – 0.5 Vitamin PP 7.00
Zinc 0.2 – 0.4 Protein 280mg
Chloride 5.3 – 0 Water 1.5 – 7g
9. 9
Copper 0.1 – 0.9 Calories 312
Table 1.1: Composition of 100g of Jaggery
1.2 PHYTOCHEMICAL PROFILE OF SUGARCANE JUICE AND ITS POTENTIAL
HEALTH ASPECTS
Chemistry of sugarcane juice
Sugarcane juice is the first material used for the production of jaggery. Although this products is
prepared from the same source, the method of processing is shown in Figure 1. Furthermore, to
understand the phytochemistry of jaggery (non-centrifugal sugar), brown sugar, and molasses, it
is necessary to explain the phytochemical profile of sugarcane juice. Sugarcane juice is obtained
10. 10
by grinding the sugarcane culms. Basically it comprises of 70 - 75% water, 13 - 15% sucrose,
and 10 - 15% fiber. Before 1971, it was assumed that the color of juice might be due to the
presence of plant pigments. In 1971, several color components from sugarcane juice have been
identified, with chlorogenic acid (31), cinnamic acid (32), and flavones being some of
them.(farber, 1971). Following that, all the colored components from sugarcane juice were
classified into four major classes: Plant pigments, polyphenolic compounds, caramels, and
degradation products of sugars condensed with amino derivatives. Sugarcane juice was then
extensively studied for their flavonoid content. Thereafter, a large number of old and new
flavonoids were isolated and identified (McGhie et al, 1995). High-Performance Liquid
Chromatography with Diode-Array Detection (HPLC-DAD) analysis of phenolic compounds
from sugarcane juice showed the presence of phenolic acids such as hydroxycinnamic acid (33),
sinapic acid (34), and caffeic acid (35), along with flavones such as apigenin (36), luteolin (37),
and tricin (38) [Figure 4]. Among the flavones, tricin derivatives accounted for the highest
concentration (Novoa et al, 1999). Extensive chromatographic and spectroscopic studies
indicated the presence of various -O- and -C- glycosides of the above-mentioned flavones, and
3947 were identified (Vila et al, 2008). [Figure 5]. Four new minor flavones swertisin (48),
tricin-7-O-neohesperoside-4’-O-rhamnoside (49), tricin-7-O-methylglucuronate-4’-O-
rhamnoside (50), and tricin-7-O-methylglucuronide (51) were isolated and identified from
sugarcane juice (Colombo et al, 2009). In addition, some novel acylated flavone glycosides, such
as, tricin-7-O-β-(6’-methoxycinnamic)-glucoside (52), luteolin-8-C-rhamnosyl glucoside (53),
and tricin-4’-O-(erthroguaicylglyceryl)-ether (54) were isolated, along with orientin (47), from
sugarcane juice (Guita et al, 1984) [Figure 6].
11. 11
Figure 4; Phenolic compounds identified from sugarcane juice (a) Phenolic acids; (b) Flavones
13. 13
Figure 5; Flavone glycosides identified from sugarcane juice (39 – 47) and from sugarcane
leaves (39, 40, 46, and 47)
14. 14
Figure 6; New Flavone glycosides identified from sugarcane juice (48 - 52) and from
sugarcane leaves (53, 54)
Chemistry of Jaggery products
Chemistry of various sugarcane products like Jaggery, brown sugar, molasses, and non-
centrifugal sugar were also extensively studied (Sommen, 2006). In addition to some known
compounds of sugarcane juice (43 - 45 and 48), three new flavonoid glycosides, tricin7-(2’-
rhamnosyl)-α-galacturonide (55), orientin-7, 3’-dimethyl ether (56), and iso-orientin-7,3’-O-
dimethyl ether (57), were isolated and identified from mill syrups (Mabry et al, 1984). Mollases
have also been studied for their polyphenolic content. One novel O-glycoside,
dehydroconiferylalcohol-9’-O-β-D-glucopyranoside (58) along with the already reported
isoorientin-7, 3’-O-dimethyl ether (57) were isolated as antibacterial compounds from sugarcane
molasses (Tokara et al, 2007) [Figure 7]. Brown sugars are also used commercially in Brazil for
its nutraceutical value and other biological activities (Payet., 2005). Liquid chromatography-
mass spectrometry (LC-MS) analysis of aqueous and dichloromethane extracts of brown sugars
confirmed the presence of various phenolic acids (59 - 63). In addition to phenolic acids, eight
major volatile constituents (64 - 70) were also reported to be present in brown sugars [Figure 8].
16. 16
Figure 8; Chemical constituents of brown sugar (a) Benzoic acid derivatives; (b) Cinnamic acid
derivatives; (c) Volatile constituents
A comparative study of polyphenolic compounds in various sugarcane products indicated that
molasses were the richest source of phenolic acids as compared to clear juices and syrup (Payet.,
2005)
1.3 PHARMACOLOGICAL ACTIVITY AND HEALTH BENEFIT OF JAGGERY
Sugarcane juice contains various phytochemicals including phenolic compounds, plant sterols,
and policosanols. Phenols help in the natural defense of plants against pests and diseases, while
plant sterols and policosanols are the components of wax and plant oils. The phytochemicals
have gained increased interest due to their antioxidant activity, cholesterol-lowering properties,
and other potential health benefits. Several workers have reported the different biological
activities of sugarcane in various in-vivo and in-vitro test models.
Analgesic activity
Ethanol extracts (95%) of both fresh leaves and cane juice were administered intragastrically to
mice at a dose of 1 g/kg. The extracts were active against benzoyl peroxide-induced writhing and
tail-flick response, but ethanol extract of juice were active only against the tail-flick method
(Costa et al., 1983)
Antihepatotoxic activity
The aqueous extract of sugar cane administered intraperitoneally to mice, at a dose of 25 mg/kg,
was active against chloroform-induced hepatotoxicity (Jin et al., 1981)
Antihyperglycemic activity
The ethanol extract of both dried leaves and juice was administered intragastrically to rabbits at a
dose of 1 g/kg and 60 mg/animal, respectively. The ethanol extract of leaves produced weak
activity against alloxan-induced hyperglycemia (Molina et al., 1994). Furthermore, the juice also
17. 17
exhibited hypoglycemic activity when administered intraperitoneally to mice at a dose of 200
mg/kg (Konno c et al., 1983)
Diuretic activity
The ethanol extract (50%) of fresh leaves administered intragastrically to rats at a dose of 40
ml/kg, was active, while its decoction did not exhibit any diuretic activity (de mole et al., 1986)
Acetylcholine release
The effect of policosanols on the release of acetylcholine (ACh) at the neuromuscular junction in
mice was examined. Results showed that policosanols enhanced either the spontaneous or the
evoked ACh release to a small extent. Furthermore, it was also observed that the rate of
conformational changes induced at the nicotinic receptor channel complex were also increased,
which confirmed the release of ACh (Re l et al., 1999)
Anti-inflammatory effect
Mixtures of fatty acids isolated from sugarcane wax were examined for their anti-inflammatory
effect on both rats and mice. Oral administration of this mixture showed anti-inflammatory
activity in the cotton pellet granuloma assay and in the carrageenan-induced pleurisy test, both in
rats, as well as in the peritoneal capillary permeability test in mice (Le din., et al 2003)
Antihypercholesterolemic effect
The antihypercholesterolemic effect of policosanols was examined on normocholesterolemic
New Zealand rabbits. Policosanols were administered orally at a dose of 5 - 200 mg/kg for four
weeks. Results showed that there was a significant decrease in the level of total cholesterol and
low density lipoprotein cholesterol (LDL-C) in a dose-dependent manner. The serum triglyceride
level was also reduced, but the reduction observed was not dose-dependent. The high-density
lipoprotein level remained unchanged (Molina et al., 1994). The policosanols were also
examined for prevention of atherosclerosis in male New Zealand rabbits fed on a cholesterol-rich
diet for 60 days at doses of 25 or 200 mg/kg. Policosanol-treated rabbits did not develop marked
18. 18
hypercholesterolemia and the intima thickness was also significantly less compared to the control
animals (Noa, 2000).
Antithrombotic activity
Policosanols and D-003 were examined for their platelet aggregation and antithrombotic activity
in rats. Oral administration of D-003 at a single dose of 200 mg/kg and policosanols at a
concentration of 25 mg/kg in rats, significantly increased the plasma level of 6 keto-PGF1-α (a
stable metabolite of prostacyclin PGI (2) as compared to the control group. Furthermore, D-003
also significantly reduced the thromboxane, TxB (2), plasma levels and weight of venous
thrombus in collagen-stimulated whole blood of rats (Molina et al., 2002). The pharmacokinetic
study showed that the effect of D-003 was observed after 0.5 hours of dosing and the maximal
effect exhibited after one to two hours of treatment (Molina., 2002).
19. 19
CHAPTER TWO
2.0 LITERATURE REVIEW
Significant studies have been carried out on Jaggery production and its Health benefits across the
globe, Literature review is divided into various sections as below.
2.1 PRODUCTION OF JAGGERY
( Singh, S and D 2009) reported on Manufacturing Jaggery, a Product of Sugarcane, As Health
Food. Predominantly, the Indian population in rural, as above 65% people lives in rural villages.
The majority of the population suffers due to under nutrition and or malnutrition, as the common
Indian diet is deficient in nutrition.
The health food is considered to be the food which is beneficial to health, beyond a normal
healthy diet required for human nutrition. It is also referred to as functional food, i.e. food for
which a specific claim of health benefits is made, such as that consumption of the food may
prevent diseases. Jaggery, a product of sugarcane, is such a product which is rich in important
minerals (viz Calcium-40-100 mg, Magnesium-70-90 mg, Potassium-1056 mg, Phosphorus-20-
90 mg, Sodium-19-30 mg, Iron-10-13 mg, Manganese-0.2-0.5 mg, Zinc-0.2-0.4 mg, Copper-0.1-
0.9 mg, and Chloride-5.3 mg per 100 g of jaggery), and vitamins (Viz Vitamin A-3.8 mg,
Vitamin B1-0.01 mg, Vitamin B2-0.06 mg, Vitamin B5-0.01 mg, Vitamin B6-0.01 mg, Vitamin
C-7.00 mg, Vitamin D2-6.50 mg, Vitamin E-111.30 mg, Vitamin PP-7.00 mg, and protein-280
mg per 100g of jaggery). The magnesium strengthens our nervous system, helps to relax our
muscles, gives relief from fatigue and takes care of our blood vessels. It also, along with
selenium, acts as an antioxidant and has property to scavenge free radicals from our body .The
potassium and low amount of sodium present in jaggery maintain the acid balance in the body
cells, and also combat acids and acetone, and control our blood pressure. Iron helps to prevent
anaemia. It also helps to relieve tension and takes care of asthma, as it has anti allergy properties.
Ayurveda also prescribes jaggery for migraine, and at the time of post pregnancy, for removing
all clotted blood from the body, within 40 days after the birth of a baby. The preventive ability of
jaggery on smoker’s smoke-induced lung lesions suggest the potential of jaggery as a protective
food for workers in dusty and smoky atmosphere; even for those who are engaged in woollen
industries, the wool dust clogged in the food pipe could be cleared with jaggery. Thus, jaggery
20. 20
helps to breathe easier and counters the pollution problems naturally. The moderate amount of
calcium, phosphorous and zinc helps to maintain optimum health. It also purifies the blood,
prevents rheumatic afflictions and bile disorders, and thus helps to cure jaundice. The current
article briefly describes about the manufacturing process of different forms of jaggery and
jaggery based products, which are most appropriate natural health food, for major portion of
Indian population living in the rural areas.
(Milind V and Dinesh B 2013 ) reported on Energy Efficient Jaggery Making using Freeze Pre
Concentration of Sugarcane Juice. Conventional jaggery making with a pan furnace consumes
all bagasse for evaporation of water. Hot spots during boiling of juice causes caramelization of
sugar. It gives dark brown colour to jaggery, which has low market value. Chemicals like lime,
phosphoric acid and hydros powder are used as clarificant to enhance colour of jaggery. Traces
of these chemicals in jaggery are harmful to human health. Freeze pre-concentration of
sugarcane juice from 20°Brix to 40°Brix using a reversible heat pump saves bagasse during
initial 63% water removal. Water is removed in the form of ice. It requires 335 kJ/kg heat
removal, which is equivalent to 15% of heat addition during evaporation. Recycling of saved
bagasse in field improves the yield of sugarcane. Juice is exposed to -5°C during pre-
concentration. It reduces inversion of sucrose and expected to improve the quality of jaggery by
reduced exposure time to high temperature. Simple cycle analysis for FPCS of juice shows that
COPc is 18 with R22 as refrigerant at -8°C evaporator and 3°C condenser temperature. Overall
system COPc is expected, to be in the range of 9 to 12 after accounting for losses like cycling of
thermal mass and heat gain from ambient. Power required for 1.5 TR FPCS is 0.5 to 0.6 kW,
which is about 0.1 INR/kg of jaggery produced. Payback period for FPCS is one year. Sugar
inclusion in ice is estimated using empirical correlations for flow of solution over flat surface
and it is 19.1°Brix. Energy consumption, sugar loss and cost of system are estimated. Ways of
reducing sugar loss are investigated along with repercussion on energy consumption and system
cost. Further experimental investigations on sugar inclusion in ice, which forms inside the tube
needs to be experimentally tested.
Vishal Abhiman studied the Heat Transfer Steps of Jaggery Making Process. Jaggery Processing
Plant is one of the most ancient and important rural-based cottage industries in the India. It
21. 21
provides jobs to the unemployed rural people in their vicinity with minimum capital investment
and get manufactured at the Farmer’s individual units itself. A Jaggery processing plant mainly
requires mechanical and thermal energy for processing. The production process of Jaggery
involves crushing of cane, boiling & concentration of juice, moulding into the standard shapes &
sizes and packaging in suitable packages. The boiling & concentration of juice is performed in
Pan using different kind of furnaces. Many types of Jaggery making furnaces have been
developed in India. Main variation in designs was due to number and size of pans, size of
combustion chamber, size and geometry of flue gas channel, height of chimney, provision for air
supply, etc. The review has taken on Jaggery making process industries to study the geometrical
and constructional difference. Due to this difference Jaggery plants are classified into Single
BoilingPan, Double or Two Boiling Pan and Multi-Pan. By comparing all these types of plants
for Jaggery making process which leads to good quality Jaggery at the end of production, a
common protocol has been made to monitor process requirements. Also,some experimental trial
has been taken on single pan, two pan & four pan Jaggery plant to study existing energy
efficiency performance. During this survey, Process has been monitor to get required Jaggery
quality by noting the Temperature at each steps of Jaggery process,consumption of bagasse,
Temperature of flue gas at Combustion place, Temperature at Chimney exhaust with normal
supply air and chimney draft.In this paper, the heat transfer modeat each stage of Jaggery explain
with heat flux value during boilingand cooling process of Jaggery making.
2.1.2 PHENOLIC CONTENT OF JAGGERY
Nerkar YS., (2004) evaluate the phenolic present in jaggey, the concentration of total
phenols was determined as per Mcguire, using Folin Ciocalteu reagent. One gram of jaggery
sample was extracted with 10 ml of methanol: water (50:50, v/v) solution. Then 0.5 ml of diluted
(1:10) extract was mixed with 5 ml of Folin Ciocalteu reagent (1:10 diluted with distilled water)
and 4 ml of aqueous Na2CO3 (1M). The mixtures were allowed to stand for 15 min and the
optical density of the mixtures was measured against the blank at 765 nm, with the help of a UV-
Vis spectrophotometer. The Standard curve was prepared using 0, 50, 100, 150, 200, 250 μg
solutions of gallic acid per ml of methanol: water (50:50, v/v). Total phenol values were
expressed in terms of the standard reference compound as gallic acid equivalent (mg/100 g of
sample). Total phenols play an important role in imparting dark colour to jaggery. Under MAP,
22. 22
the overall change in total phenols was 273.82 mg/100 g, 213.84 mg/100 g, 248.76 mg/100 g and
129.87 mg/100 g for LDPE, PET, PP and laminated film, respectively. In laminated, the increase
in total phenols was 0.46 times as compared to 1.97 times in LDPE. The initial rate of increase of
increase of total phenols was slow, but increased significantly towards the end of storage
duration. The total phenol content at the end of the storage period was minimum in laminated
film (Figure 1). This may be due to the fact as the gas permeability and moisture permeability
was minimum for laminated film, hence, there was least ingress of air and moisture into the
package, as compared to other films. In jute bag, the phenol content increased almost three times
after 210 days of storage.
ANOVA revealed that there was significant (p<0.05) effect of packaging material, storage
atmosphere and duration on phenol content of jaggery. During the entire duration, there was
progressive increase in the phenol content in all the treatments. Among the packaging material,
the variation in the mean was least in laminated film closely followed by PET.
2.1.3 REDUCING SUGARS
0.1 ml of aliquot was taken in a reducing sugar tube. 1.9 ml of distilled water was added to the
solution. Then 1 ml of alkaline copper reagent was added to it. Then the tubes were placed in
boiling water for 10 minutes. The tubes were cooled and 1 ml of asrenomolybdate reagent was
added, and the volume was made to 10 ml with water. Absorbance was measured at 620 nm.
Reducing sugars (%)
Reducing sugar also plays a major role in imparting colour to jaggery. Less is reducing sugar,
better is the colour. Changes in reducing sugar content in jaggery packed in LDPE, PET, PP and
laminated, under MAP over entire storage period, is presented in figure 2. The maximum
increase in reducing sugars was 25.81% in control sample. Minimum increase of 11.23% was
attained in PET. All the films showed a similar trend. The variation till 90th day of storage
showed a non significant increase among different films. The increase in the reducing sugar was
significant after 150th days of storage. The performance of PET was better in controlling the
increase of reducing sugar after 210th day of storage. Under MAP, significant difference in
variation of reducing sugars was observed after 150th day of storage. The increase was
maximum for laminated film (16.29%) and minimum for PET (11.23%). ANOVA revealed that
23. 23
there was significant (P<0.05) effect of MAP, package and storage period, on reducing sugar of
stored jaggery. Within the package, PET has least mean of 9.578, indicating that it effectively
controlled the changes in reducing sugar content, followed by PP. Similar trend in reducing sugar
was also observed by (Mandal et al., 2013)
2.1.4 JAGGERY AS ALTERNATIVE TO SUGAR
(Singh et al, 2011) mentioned the importance of Jaggery in India in their paper entitled
‘Alternative sweeteners production from sugarcane in India: Lump Sugar ‘(Jaggery). They stated
that sugar and Jaggery are the main sweetening agents which are added to beverage and foods for
increasing palatability. Over the years, food habits of human beings have been greatly influenced
by research and developmental activities and also due to their health consciousness. Despite
witnessing pressure of industrialization, the Jaggery industry has flourished in different states of
the country viz., Uttar Pradesh, Tamilnadu, Karnataka, Maharashtra and Andhra Pradesh. The
increasing trend of their production is of much significance to learn about peoples’ liking
towards Jaggery in rural areas mainly due to its nutritional and medicinal values. Due to its
nutritional and medicinal values, the Jaggery has great export potential in the world.
2.1.5 CLARIFICANTS USED FOR PURIFYING JAGGERY
Lava Chikkappaiah et al, (2017) studied the Five plant mucilage clarificants namely Aloe vera,
Flax seeds, Fenugreek seeds, Purslane and Malabar spinach at three different concentrations
(0.1%, 0.2% and 0.4%) were used for sugarcane juice clarification and jaggery production.
Physiochemical properties namely colour, pH, aw, insoluble solids, moisture, ash, protein,
reducing sugars,non-reducing sugars, minerals and vitamin C of prepared jaggery were
evaluated. At 0.4% concentration results indicates reduced moisture(1.77%), reducing
sugars(4.15%)and insoluble solids(1.78%) in prepared jaggery samples while an increase of
colour (14.56%), non reducing sugars (5.48%), minerals and vitamins C were evident in plant
mucilage clarificants treated jaggery resulting in better quality jaggery comparedto control
jaggery. Among the plant mucilage clarificants treated Aloe vera followed by fenugreek had
better clarification efficacy compare to rest of plant mucilage clarificants. From the above
findings, it is evident that plant mucilage clarificants may find use as potential alternative to
chemical clarificants.
24. 24
2.1.6 SHELF LIFE OF JAGGERY
(Chand et al, 2001) studied the storage behaviour of Jaggery samples stored under hilly climatic
conditions of Uttrakhand. Samples were packed in polythene bags, IISR bins and hanging
baskets and stored for a period of five months during which changes in product parameters such
as moisture content, sucrose, reducing sugar and colour were determined at an interval of 30
days. The result revealed that good keeping quality of Jaggery could be maintained with little
JUchanges in sucrose content, colour, total moisture content and reducing sugar under cool hilly
climate with IISR drying cum storage bin. Jaggery kept in bin recorded less reduction in quality
parameters under cold hilly climate compared to Jaggery samples kept in open baskets.
(Mandal et al, 2006) studied the effect of common packing materials on keeping quality of
sugarcane Jaggary during monsoon season. In their studies, it was revealed that the best packing
material for storing Jaggery during monsoon season was heat sealed LDPE (Low Density
Polyethylene) packet of 150 gauge followed by glass jars. LDPE packets prevented moisture
ingress, fall in pH and inversion of sucrose in the stored Jaggery to the maximum extent.
However, colour of Jaggery in LDPE packets was darker as compared to Jaggery stored in glass
jars. PET (Poly Ethylene Terephthalate) jars were as good as glass jars but the stored Jaggery
darkened more in PET jars. Canisters were better in comparison to painted earthen pots provided
those were with airtight lid.s
The traditional methods of Jaggery storage prevalent in western and eastern regions like open
storage, matka, gunny bags etc. These methods don’t work in Tarai regions because climatic
conditions are not favourable for keeping quality of Jaggery as there is very high humidity in
these areas. During mansoon period, due to high humidity range, Jaggery samples get infected
with microbial activity and thus keeping quality of Jaggery goes down. Jaggery samples could be
stored in cold storage but sometimes it is difficult to store the samples for small scale farmers as
cost involved is the main constraint for that. Also the energy consumption is very high. Jaggery
from cold storage is used in off-season at high cost (Pandey JP, 2014).
Guerra and Mujica, 2014 studies the physical and chemical properties of granulated cane sugar
“Jaggery”, Jaggey is a natural sweetener obtained by concentrating sugar cane juice and
handmade in small factories. In the study carried out, the physical and chemical properties of
25. 25
two commercial brands of artisanal granulated Jaggery and of one made on an experimental level
were determined. Three lots of each sample were analyzed. The parameters measured were
moisture, aw, protein, ash, minerals, reducing sugars, sucrose, pH, color (L, a and b), insoluble
solids (IS), transmittance a 720 nm and filterability. In addition, a qualitative test to detect
sulphur dioxide was performed. The parameters with higher variability were moisture (1.66-4.36
g.100 g–1), aw(0.51-0.69), reducing sugars (4.58-11.48g.100 g–1), pH (5.58-6.90), and color.
Potassium was the most abundant mineral (229.52-1027.18 mg.100 g–1). An inverse relationship
between IS and transmittance at 720 nm (R2= 0.96) and a direct relationship between IS and ash
(R2= 0.94) were found. The sulphur dioxide test was negative for all the samples.
2.1.7 COMMENTS ON JAGGERY AS MEDICINAL SUGAR
According to Rohini Saran, clinical dietician and consultant in nutrition research with the
NIPCCD (National Institute for Public Cooperation and Child Development), “Jaggery is a good
source of iron and cost effective as well. When we eat sugar, extra heat is utilized by the body
during digestion. We also use up our calcium and potassium reserves during this process.
Jaggery on the other hand is easily digested and assimilated. Jaggery is not refined, does not
involve much processing and hence nutrients are preserved to some extent. It also provides body
and colour to a dish.”
According to Sridevi Balaji, (consultant dietician and specialist in sports nutrition.) “One of
the biggest benefits, stemming from its rich potassium content is that it helps maintain the acid
balance in the body by reducing accumulation of acids and acetones.”
According to a study conducted by Sahu and Saxena, 2011 (Industrial Toxicology Research
Centre, Lucknow), Jaggery was found to provide protection for workers in a smoky and dusty
environment. As pollution is rampant in cities and even small towns these days, Jaggery assumes
importance in our diets as an effective remedy. Its anti asthmatic properties, the study found, also
eases breathing difficulties. This is good news for people who are sensitive or allergic to
pollutants, but are constantly exposed to it (Rama, 2011).
26. 26
2.2 MANUFACTURING PROCESS OF JAGGERY
Jaggery processing methods
In India, jaggery is produced by traditional methods. The major unit operations involve juice
extraction, clarification, heating and concentration, cooling, moulding and packaging. Farmers
use three-roller vertical or horizontal crushers and open pan furnaces. These crushers give juice
recovery 50-60 % (on cane weight basis) which led 15-20 % juice loss due to poor extraction and
need more bagasse for juice concentration. The juice is cleaned during heating and boiling in
open pans using vegetative or chemical clarificants (Dwivedi, 2010). The product quality
depends largely on effectiveness of juice clarification. The clarificants makes juice clear and
light in colour. Traditionally, mucilage obtained from stem and roots of (deola and bhindi, Phalsa
bark and Castor seed etc.) are used as organic clarificants. Farmers also use chemical clarificants
such as hydros (Sodium hydrosulphite), lime, sodium carbonate etc. which give golden light
colour jaggery. After juice clarification, they boil it vigorously to evaporate excess water. After
certain consistency juice temperature starts rising and when if reaches 105oC, starts frothing.
They stir syrup to prevent charring and spilling over pan sides, add 10 -15 ml cooking oil in
pans. It prevents excessive frothing and facilitate hot jaggery transfer from pans to settling trays.
The critical striking temperature for solid jaggery varies from 116o C to 118o C. Once striking
point is achieved, concentrated juice is remove from pan and transferred to wooden or cement
trough for settling, stirring and cooling (Baboo and Solomon, 1995). This is then moulded in
shape of choice and packed for final disposal. To make jaggery, incompliance with quality
parameters, jaggery making should revamp at each unit operation from juice extraction till
packaging (Solomon and Gangwar 2014).
27. 27
Figure2.1: Process flow chart for Jaggery powder preparation.
Fig.2.2 showing manufacturing process
Jaggery is produced in different forms viz., solid, liquid and powder or granular forms, which
are described as:
1. Solid Jaggery (Cube shape)
28. 28
The filtered cane juice was pumped into open pans kept on triple pan furnace, and heated with
the begasse as fuel. The juice was clarified with herbal clarificant (deola extract @ 45 g/100 kg
juice), to make light coloured Jaggery by eliminating impurities in suspension, colloidal and
colouring compounds by accumulation. The juice was then boiled and concentrated to make
Jaggery in desired shape and size (Chand et al. 2011). .
Figure 2.3: Cube Jaggery
2. Liquid Jaggery
It is an intermediate product obtained during concentration of purified sugarcane juice during
Jaggery making, and is semi liquid syrup like product. The quality of liquid Jaggery largely
depends upon quality and composition of cane juice, type of clarificants used, and striking
temperature at which concentrating juice is collected. For quality liquid Jaggery, the juice
concentrate is removed from boiling pan, when it reaches striking point temperature of 103-
106°C, depending upon the variety and agro-climatic zone. To avoid crystallization and to make
liquid Jaggery attractive in colour, citric acid is added @ 0.04% (400 mg/kg of liquid Jaggery),
whereas to improve shelf life of liquid Jaggery without deterioration in quality, potassium
metabisulphite @ 0.1% (1 g/ kg of liquid Jaggery), or Benzoic acid & 0.5% (5 g/kg of liquid
Jaggery), is added. Liquid Jaggery is then allowed to settle for period of 8-10 days at ambient
conditions. Later after filtration, it is properly packaged in sterilized bottles. Chemical
composition of typical liquid Jaggery could be: water 30-36%, sucrose 40-60%, invert sugar 15-
25%, calcium 0.30%, iron 8.5-10 mg/100 mg, phosphorus 05/100 mg, protein 0.10/100 mg, and
vitamin B 14/100 mg (Kumar D 2013).
29. 29
Figure 2.4: Liquid Jaggery
3. Granular or Powder Jaggery
The process of making granular Jaggery is similar up to concentration. The concentrating slurry
is rubbed with wooden scrapper, for formation of grains. The granular Jaggery is then cooled and
sieved. Less than 3 mm sized crystals are found to be better for quality granular Jaggery. Raising
of pH of cane juice with lime, up to 6.0-6.2, and striking point temperature of 120°C was found
to yield quality granular Jaggery with high sucrose content of 88.6%, low moisture of 1.65%,
with good colour, friability and crystallinity. Jaggery in the form of granules (sieved to about 3
mm), sun dried and moisture content reduced to less than 2%, and packed in polyethylene
polyester bags or polyethylene bottles, can be stored for longer time (more than two years), even
during monsoon period with little changes in quality.
Figure 2.5: Jaggery powder
30. 30
2.5 COMPARISON BETWEEN JAGGERY & SUGAR
Although not firmly associated with disease, the greatest potential threat of white sugar stems
from the processing it undergoes. Initially, the sugarcane plants are washed, shredded, crushed,
and rolled to extract the cane juice. Nothing particularly bad happening here so far. In fact, the
fibrous residual is often recycled as fuel for the mill furnaces. However, the cane juice is then
"clarified" by the addition of lime. After evaporation and centrifugation, it is then further refined
though the addition of sulphur dioxide, phosphoric acid, and decolorizers. These processes
remove all the phytonutrients, including the vitamins and minerals, and leave only the empty
calories behind for us to put in our tea, coffee, and recipes (Solomon and Gangwar, 2014).
Both Jaggery and Sugar are predominantly made up of sucrose. But, there are some differences.
Sugar: Only sucrose (C12H22O12). Jaggery: Predominantly sucrose (C12H22O12), with traces of
mineral salts, iron and some fibre.
Figure 2.6: showing Sugar & Jaggery
Jaggery, has a mineral content of approximately 60 times that of refined white sugar. One
teaspoon of Jaggery contains approximately 4-5 mg calcium, 2-3 mg phosphorus, 8 mg
magnesium, 48 mg potassium, 0.5 mg iron, as well as trace amounts of zinc, copper, thiamin,
riboflavin, and niacin.
31. 31
Comparison chart of nutritive value of Jaggery, Khandsari and sugar per 100gm
Particulars Jaggery Khandsari Sugar
Sulphur process Non-sulphur
process
Sucrose 65-85 97.5 96 99.5
Reducing sugar 10-15
Proteins (g) 0.4
Fats 0.1
Total minerals 0.6-0.10 0.05 0.2 0.05
Calcium 8 100 100
Phosphorous 4
Iron 11
Moisture 3-10 0.03 0.5 0.2-0.4
Energy 383 395 388 398
References Solomon and Gangwar, (2014)
Table 2.1: Comparison chart of nutritive value of Jaggery, Khandsari and sugar per 100gm
32. 32
CHAPTER THREE
3.0 CONCLUSION
Jaggery is far complex than sugar, as it is made up of longer chains of sucrose. Hence, it is
digested slower than sugar and releases energy slowly and not spontaneously. This provides
energy for a longer time and is not harmful for the body. But this does not certify it fit for
consumption by diabetics, because ultimately it is sugar. Jaggery also gathers a considerable
amount of ferrous salts (iron) during its preparation, as it is prepared in iron vessels. This iron is
also good for health, particularly for those who are anaemic or lack iron. Again, Jaggery also
contains of traces of mineral salts (you might have experienced this, that Jaggery leaves a hint of
salt on tongue) which are very beneficial for the body. These salts come from the sugar cane
juice where it is absorbed from the soil. Furthermore, Jaggery is very good as a cleansing agent.
It cleans lungs, stomach, intestines, oesophagus and respiratory tracts. Those who face dust in
their day to day life are highly recommended to take a daily dose of Jaggery. This can keep them
safe from asthma, cough & cold, congestion in chest etc.
33. 33
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