From Manufacturing to Analysis of Jaggery in one single ppt in easy language. It includes manufacturing process (manual and automatic), uses, health benefits, forensic analysis of jaggery all in one presentation.

1. AnalysisofJaggery
Contact E-mail: raghukhimani2007@gmail.com

2. Contents
What is Jaggery?
Composition of Cane Jaggery
Use of Jaggery
Manufacturing Process – Manually
Manufacturing by Automated Plants
Analysis of Jaggery

3. What is Jaggery?
Jaggery (also called as jaggeree) is a traditional, unrefined, non-
centrifugal, whole cane-sugar consumed in Asia, Africa, Latin
America and the Caribbean.
Jaggery or "Gur" or whole sugar is a pure, wholesome, traditional,
unrefined, whole sugar.
It contains the natural goodness of minerals and vitamins inherently
present in sugarcane juice & this crowns it as one of the most
wholesome and healthy sugars in the world.
It is a concentrated product of cane juice/date juice without
separation of the molasses and crystals, and can vary from golden
brown to dark brown in color.

4. What is Jaggery?
1. According to Regulation 5.7.6 of Food Safety and
Standard Regulations, 2010
2. According to Regulation 2.8.4 of MINISTRY OF HEALTH
AND FAMILY WELFARE (Food Safety and Standards
Authority of India), August 1, 2011

5. What is Jaggery? (Acc. to Reg. 5.7.6 of Food
Safety and Standard Regulations, 2010)
GUR OR JAGGERY means the product obtained by boiling or processing juice
pressed out of sugarcane or extracted from Palmyra-palm, date-palm or
coconut-palm. It shall be free from substances deleterious to health and shall
confirm to the following analytical standards, on dry weight basis :
Substances Analytical Standards
Total sugars expressed as invert sugar
Not less than 90 percent and Sucrose
not less than 60 percent
Extraneous matter insoluble in water Not more than 2 percent
Total ash Not more than 6 percent.
Ash insoluble in hydrochloric acid (HCL) Not more than 0.5 percent.

6. Composition of Cane Jaggery
Approximately 60-85% sucrose
5-15% glucose and fructose
0.4% of protein
0.1 g of fat
0.6 to 1.0 g of minerals (8 mg of calcium, 4 mg of phosphorus, and
11.4 mg of iron).
Traces of vitamins and amino acids
100 g of jaggery gives 383 kcal of energy

8. Use of Jaggery
Jaggery is available in the market mainly in three forms namely solid jaggery, liquid
jaggery and granular jaggery.
Of the total production of jaggery in India, approximately 80% of the jaggery is prepared
in solid form and the remaining 20% is prepared in liquid as well as granular form.
Jaggery is used as an ingredient in both sweet and savory dishes across India and Sri
Lanka. For example, a pinch of jaggery is sometimes added to sambar,
rasam and other gravies which are staples in India.
Jaggery is also added to lentil soups (dal) to add
sweetness, to balance the spicy, salty and sour components,
particularly in Gujarati called “gaur” is added in cooking.
The liquid jaggery is being utilized as sweetening agent in foods and drinks in
Maharashtra, Gujarat, Kerala, Andhra Pradesh, West Bengal and Tamil Nadu.

9. Use of Jaggery (Contd.)
Jaggery is also molded into novelty shapes as a type of candy and other uses
include jaggery toffees and jaggery cake made with
pumpkin preserve, cashew nuts and spices.
Jaggery may also be used in the creation of alcoholic beverages specially Beer.
Jaggery is also considered auspicious in many parts of India, and is
eaten raw before commencement of good work or any important new venture.
Jaggery is often called the medicinal sugar and possesses nutritive properties of high order.
Jaggery is very rich in iron and prevents anemia and also eating jaggery with raw small
onion cures dengue.
The micronutrients present in jaggery have antitoxic and anticarcinogenic properties. Its
dietary intake can prevent the atmospheric pollution related toxicity and the incidence of
lung cancer

10. More-over Jaggery is also used as:
Sweetening Agent
Energy Food (Because it contains Carbohydrates, which gives us energy on
oxidation)
Cleansing Agent (It effectively cleans the respiratory tracts, lungs, food pipes,
stomach and intestines. It pulls out dust and unwanted particles from the body. It
also helps in giving relief from constipation, perhaps due to presence of fiber in it.)
Digestive Agent (In India, it is recommended to take a few grams of jaggery after a
heavy meal (Specially after eating meat). This facilitates digesting. What happens is
that jaggery activates the digestive enzymes and itself changes to acetic acid in the
stomach. This speeds up digestion.)
Source of Minerals (Unlike sugar, Jaggery is very rich in minerals,
predominantly iron with traces of other mineral salts. While most of the iron in it
comes through processing in iron vessels, the other minerals come right from the
sugar cane juice, since this juice does not undergo refining or bleaching of any
kind. So, jaggery is a very good source of minerals for the body.)

11. Manufacturing Process - Manually
Crush Sugarcane using a crusher and Extract
Juice out of it.
Pour the Juice in large shallow but thick IRON vessels /
pan (kadhai) and made to boil over Earthen ovens
Stir continuously using large ladles to avoid
sticking at the bottom of the vessel.

12. Stir and Boil for hours until most of the water from
the juice is vaporized and the juice starts to thicken,
as the concentration of sugar increases in it.
The juice is further clarified during the boiling stage. It is mostly
done by using lime (calcium hydroxide). Lime addition
simultaneously increases the normal pH of juice, i.e. 5.2-5.4 to
around 6.0 to 6.4. Addition of lime also improves the
consistency of jaggery.
Slowly it becomes super saturated and assumes a
golden to golden brown thick paste form.

13. Now, this needs a lot of experience to decide the right
moment when the jaggery is done, because any under
doing or over doing may ruin the taste.
Some manufacturers also add Sodium Bicarbonate
(Edible Soda) and juice of Lady’s Finger to improve the
color. (Darker to Lighter one)
Now, the thick paste obtained is poured in
various molds, pertaining to different quantities.
On further condensation, the jaggery solidifies and is
taken out of the molds, kept for Cooling, wrapped in
paper and packed in jute or plastic bags.

21. Sometimes a local herb (locally known as Veranda in Bengali) is added to give the
jaggery a granular texture respectively.
The color and taste depends upon the degree of boiling. Some people prefer dark
jaggery to light ones and vice versa.
After packaging process, local agents or businessmen collect this jaggery from
farmers and sell in local markets.
Jaggery making is a popular activity in several parts of India, especially Maharashtra
and Uttar Pradesh; however, the technology used by the manufacturers is quite old.
There have been little improvements done in the manufacturing process to enhance
the productivity of the process. However, some work is now being carried out at
Sugarcane and Jaggery Research Center in Kolhapur, TIDE (Technology Information
Design Endeavour) in Bangalore and IIT Bombay.
The freshly extracted juice is acidic with a pH of around 5.2. Heating and boiling
under these acidic conditions will invert the sucrose leading to problems in
solidification and development of dark color of jaggery. Hence before boiling the
juice pH is adjusted to 6.8 with the addition of a clear solution of lime (CaOH)

22. Manufacturing by Automated Plants
This method of jaggery manufacturing is still in its
infancy and is being used in very few countries.
Pour-in sugar cane juice from one end
Set the plant at required temperature and
time
Wait for the jaggery blocks to come out from the
other end

23. The best advantage of using an automated plant over manual
method is that you get uniformly processed jaggery, of same
color and taste, in uniformly packed quantities.
This method is used only for sugar cane jaggery. So far, there
has not been any instance of using this method for Date Palm
Jaggery and Palmyra Jaggery.

24. Adulteration
Jaggery/Gur/Khandsari is usually made manually in rural areas from
sugarcane juice and should ideally be dark in color.
The whiter it is, the more caustic soda (NaOH), sodium bicarbonate,
zinc formaldehyde sulphoxylate (harmful – used by the textile industry),
sodium hydro phosphide (also harmful) or even cheap detergent is
added, but if calcium carbonate (shell/lime origin) is used, it also adds
weight.
A cup of such mucilaginous vegetables are added to 100 cups of boiling
sugar cane juice so the impurities rise to the top and can be skimmed
off.
Unfortunately, jaggery is some times adulterated with expired
confectionery and chocolates.

25. Analysis of Jaggery
1. To test Jaggery for Metanil Yellow color:
Take 1/4th part of a teaspoon of the jaggery in a test tube.
Add 3 ml of alcohol and shake the test tube vigorously to mix up the
contents.
Pour 10 drops of Hydrochloric Acid in it.
A pink coloration indicates the presence of Metanil Yellow color in
Jaggery.

26. 2. To test Jaggery for Sodium Bicarbonate or Washing Powder:
Measure 1/4 tsp. of crushed jaggery into the test tube or glass
container.
Put on the rubber gloves and measure 1/2 tsp. of Muriatic Acid or
Hydrochloric Acid into the container.
Watch for signs of effervescence (bubbles) in the mixture.
Effervescence indicates an adulteration with sodium bicarbonate or
washing powder, meaning the jaggery is not pure.

27. 3. To test Jaggery for Chalk Powder:
Dissolve a little amount sample in water in a test tube, chalk powder
settles down.
OR
Add few drops of Conc. HCl solution, effervescence indicates the
presence of adulterant.

28. 4. Determination of Moisture
5. Determination of extraneous matter insoluble in water
6. Determination of Ash
7. Determination of Ash insoluble in dilute HCl
8. Determination of Sulphur Di-oxide from Jaggery

29. 4. Determination of Moisture:
Determine the moisture using a vacuum oven at 70°C.
5. Determination of extraneous matter insoluble in water:
Take 10 gm of sample, add 200 ml hot distilled H2O and bring to boiling.
Allow to cool to room temperature. Filter through a tared gooch
crucible having a bed of asbestos or sintered glass filter. Wash the
residue with hot water till the filtrate is sugar-free (perform Molisch
test). Dry the gooch crucible or sintered glass filter at 135 ± 2°C and
weigh. Express as % insoluble matter.
(Ref :- I.S.I Handbook of Food Analysis (Part II) – 1984 page10)

30. 6. Determination of Ash:
Weigh accurately 5 - 10 gm of sample in a previously dried and weighed silica
dish. Keep the sample on a burner and transfer the dish to muffle furnace (box
type oven) maintained at 550 ºC. Cool in a desiccator and weigh. Incinerate to a
constant weight and calculate the % ash.
(Ref :- I.S.I Handbook of Food Analysis ( Part II) page 37)
7. Determination of Ash insoluble in dilute HCl:
Weigh 5 gm of sample in a silica dish. Keep the sample and ash in a furnace at
550ºC. Add 25 ml of 1:2.5 Hydrochloric acid to the ash. Cover the dish with a
watch glass and boil for 5 minutes. Cool, filter through an ashless filter paper
(Whatman No. 42 or 41) and wash the residue well with hot water until acid-
free. Return the filter paper to the silica dish and incinerate at 525ºC. Cool,
weigh and calculate as % acid insoluble ash.
(Ref :- I.S.I. Handbook of Food Analysis (Part IX) 1984) page 52)