Comparative Study of Varies Minerals and Physico-Chemical Properties in Two Jaggery (Light Brown and Dark Brown) and Two Sugar (White and Brown) Sample

Authors

  • Dr. Patil Pandurang N.  Chemistry Section, Department of Applied Sciences, University of Technology and Applied Sciences, Post Box – 74, Postal code – 133, Al-khuwair, Muscat, Sultanate of Oman.
  • Hager H. Al-Gunbose  Chemistry Section, Department of Applied Sciences, University of Technology and Applied Sciences, Post Box – 74, Postal code – 133, Al-khuwair, Muscat, Sultanate of Oman.
  • Fatema M. Al Hinai  Chemistry Section, Department of Applied Sciences, University of Technology and Applied Sciences, Post Box – 74, Postal code – 133, Al-khuwair, Muscat, Sultanate of Oman.
  • Manar J. Al Toubi  Chemistry Section, Department of Applied Sciences, University of Technology and Applied Sciences, Post Box – 74, Postal code – 133, Al-khuwair, Muscat, Sultanate of Oman.

Keywords:

Jaggery, sugar, physico-chemical analysis, minerals analysis.

Abstract

Aim of our present study was to compare jaggery and sugar samples available in local market on the basis of their nutritional value. Jaggery is produced from sugarcane juice. Jaggery is a vast cottage industry and also known as health friendly sweetener among rural masses since long time. Production of jaggery is seasonal and usually stored over a fairly long period of 6-8 months. Jaggery is an unrefined sugar and regarded as ‘whole sweetener' because of its good nutritional value. Many organic and inorganic compounds present in sugarcane juice are retained along with sucrose and hence more nutritive than that of refined sugar. We found that pH value almost same range between 6.03 to 6.98, ash value 0.0003 to 0.0322 %, vitamin C between 0.01 to 0.14 g/100gm, total acidity 0.06 to 0.828 g/100 gm, significant difference in potassium 25 to 608.3 mg/100gm and sodium 0 in sugar while 125 mg/ 100gm in jaggery, phosphorus 0.1838 to 0.9084 mg/ 100gm and iron 0.425 to 24 mg/100gm of samples. Based on the result obtained we found that jaggery has very high nutritional value than sugar samples.

References

  1. Manzar Hossain and N. G. Iboyama Singh, (2018). Studies on the preparation of liquid jaggery from sugarcane (Sacharum officinarum L.) juice, International Journal of Food Science and Nutrition. Volume 3; Issue 2; Page No. 179-182.
  2. H. N. Ramya, M. Chowde Gowda, G. B. Jayamala, P.N. Krishnamma and M.S. Shreedevi, (2010). Effect of Ambient Atmospheric Conditions on Change in Physico- Chemical Properties of Stored Jaggery, International Journal of Applied Agricultural Research ISSN 0973-2683 Volume 5 Number 1, pp. 9–18.
  3. A Kumar, G. N. Tiwari, (2006) “Effect of shape and size on convective mass transfer coefficient during greenhouse drying (GHD) of jiggery”. Journal of Food Engineering 73: 121-134.
  4. A.K Ghosh, and M.P Agrawal (1983). “Gur grading based on physical and chemical constituent”s. Maharashtra Sugar, 8 (12): 39 – 43.
  5. Kumar D, Singh J, Rai D. R. (2013). Effect of Modified Atmosphere Packaging on Keeping Quality of Jaggery, Sugar Tech; 15(2): 203-208.
  6. Singh J, Singh R. D, Anwar S. I, Solomon S. (2011). Alternative sweeteners production from sugarcane in India: Lump Sugar (jaggery). Sugar Tech. 13(4):366-371.
  7. G.S Beguin (1978). “Jaggery is natural high energy food source quickly replaces lost vigour”, J. Food Sci. & Technol., 39 (5): 549 – 551.
  8. Guerra M. J, Mujica M. V. (2010). Physical and chemical properties of granulated cane sugar ‘‘panelas’’. Cienciae Tecnologia de Alimentos Campinas, 30: 250-257.
  9. P. Shrivastav, A. K. Verma, R. Walia, R. Parveen, A. K.Singhet, (2016). “Jaggery: A Revolution in The Field Of Natural Sweeteners”, European Journal of Pharmaceutical, Vol. 3(3), 198-202.
  10. Colonna, W.J. & Samaraweera, Upasiri & Clarke, Margaret & Cleary, Michael & Godshall, Mary & White, John. (2006). Sugar. Kirk-Othmer Encyclopedia of Chemical Technology. 10.1002/0471238961.1618151603151215.a01.pub2.
  11. A. H. Ensminger and co-workers, (1994). Foods and Nutrition Encyclopedia, 2nd ed., CRC Press, Boca Raton, Fla.,2060–2070.
  12. AOAC, (2000). Official Method of Analysis, 17th edition.

International Journal of Scientific Research in Chemistry

Downloads

Published

2020-09-30

Issue

Volume 5, Issue 5, September-October-2020

Section

Research Articles

License

Copyright (c) IJSRCH

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Dr. Patil Pandurang N., Hager H. Al-Gunbose, Fatema M. Al Hinai, Manar J. Al Toubi, " Comparative Study of Varies Minerals and Physico-Chemical Properties in Two Jaggery (Light Brown and Dark Brown) and Two Sugar (White and Brown) Sample, International Journal of Scientific Research in Chemistry(IJSRCH), ISSN : 2456-8457, Volume 5, Issue 5, pp.09-16, September-October-2020.