Jaggery is produced in different forms viz., solid, liquid and powder or granular forms, which are described as:
Solid jaggery (Cube shape)
The filtered cane juice was pumped into open pans kept on triple pan furnace, and heated with the bagasse as fuel. The juice was clarified with herbal clarificant (deola extract @ 45 g/100 kg juice), to make light-colored jaggery by eliminating impurities in suspension, colloidal and coloring compounds by accumulation. The juice was then boiled and concentrated to make jaggery in the desired shape and size.
Liquid jaggery
It is an intermediate product obtained during the concentration of purified sugarcane juice during jaggery making and is the semi-liquid syrup-like product. The quality of liquid jaggery largely depends upon the 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 a 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 color, 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 a 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 [16].
Granular or Powder Jaggery
The process of making granular jaggery is similar up to concentration. The concentrating slurry is rubbed with a wooden scraper, for the 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 color, 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.
The color of jaggery powder can range from golden yellow to golden brown dark brown like dark chocolate. The color is often dependent on the base ingredient used to make jaggery powder. It is softer than sugar and also amorphous. This is because vitamins proteins and in a gradient of cane are not removed. It is made up of predominantly sucrose mineral salts iron. Hence consumption of jaggery is recommended in case of iron deficiency anemia. It contains longer chains of sucrose, therefore, it is digested slowly and energy release is also slow. Hence energy is provided for a longer period of time and it not harmful for the body. Different benefits of jaggery powder are listed as:
• Rich in mineral salts
• Easy to digest
• Develops unique taste as a sweetener
• Treats throat and lung infections
• Easily dissolved and balances the deficiency of sugar level
• Sulfur less Organic Composition, a best to suite as a preferred health alternative
The process flow chart for jaggery powder preparation is shown below.
Solid jaggery (Cube shape)
The filtered cane juice was pumped into open pans kept on triple pan furnace, and heated with the bagasse as fuel. The juice was clarified with herbal clarificant (deola extract @ 45 g/100 kg juice), to make light-colored jaggery by eliminating impurities in suspension, colloidal and coloring compounds by accumulation. The juice was then boiled and concentrated to make jaggery in the desired shape and size.
Liquid jaggery
It is an intermediate product obtained during the concentration of purified sugarcane juice during jaggery making and is the semi-liquid syrup-like product. The quality of liquid jaggery largely depends upon the 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 a 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 color, 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 a 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 [16].
Granular or Powder Jaggery
The process of making granular jaggery is similar up to concentration. The concentrating slurry is rubbed with a wooden scraper, for the 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 color, 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.
The color of jaggery powder can range from golden yellow to golden brown dark brown like dark chocolate. The color is often dependent on the base ingredient used to make jaggery powder. It is softer than sugar and also amorphous. This is because vitamins proteins and in a gradient of cane are not removed. It is made up of predominantly sucrose mineral salts iron. Hence consumption of jaggery is recommended in case of iron deficiency anemia. It contains longer chains of sucrose, therefore, it is digested slowly and energy release is also slow. Hence energy is provided for a longer period of time and it not harmful for the body. Different benefits of jaggery powder are listed as:
• Rich in mineral salts
• Easy to digest
• Develops unique taste as a sweetener
• Treats throat and lung infections
• Easily dissolved and balances the deficiency of sugar level
• Sulfur less Organic Composition, a best to suite as a preferred health alternative
The process flow chart for jaggery powder preparation is shown below.
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