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Jaggery is a non-centrifugal sweetener produced by thermo-chemical treatments of sugarcane juice. The traditional practices involved in making jaggery are usually tailored using chemicals to meet consumer requirements. Sodium hydrosulphite (hydros) is a commonly employed chemical in the jaggery industry to improve its colour. This article presents a comparative study of jaggery made with and without hydros treatments. The differences in properties, such as sorption behaviour, colour, polyphenols, flavonoids, minerals, and sulphur dioxide content, were measured. Hydros-treated jaggery was found to be brighter in colour with a lower browning index by 5-10. SO content of hydros-treated jaggery was >70 ppm, while minerals, polyphenols, and flavonoids were less abundant compared to control jaggery, thereby compromising overall quality. Based on the experiments carried out, the optimum treatment of hydros can be employed to satisfy consumer demand while producing an acceptable quality of jaggery that conforms to norms.
This article was published in the following journal.
Name: Food chemistry
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