Technological Interventions In Jaggery Production For Vertical Value Driven Benefits Of Farmers And Consumers

Abstract

Jaggery, a non-centrifugal sugar known by various names (gur, kokuto, rapadura, vellam, etc.) is a valued traditional sweetener rich in nutritional and medicinal properties. The main goal of the research is to upgrade traditional Jaggery plants and preserve Jaggery for a longer time period. In order to achieve this, five objectives were set: (i) To optimize the microwave treatment for Jaggery products while ensuring microbial safety with minimal loss in nutrients; (ii) To screen out the most resistant spoilage microorganisms present in Jaggery products and impact of microwave treatment on the same; (iii) To evaluate the physicochemical, biochemical, and sensory characteristics of optimally microwave-treated Jaggery and assess its functional potential as a nutraceutical for health claims; (iv) To estimate the shelf-life of optimally treated Jaggery and control (Non treated) Jaggery in different storage and packaging conditions; and (v) To assess the technical and economic feasibility of Microwave treatment over normal commercial Jaggery along with its consumer acceptance. The optimized microwave treatment time obtained for the batch system was 45 sec at 850 W with a Log reduction of 1.1 (TPC) and 3 (YMC); as above 45 sec, the Jaggery starts melting. newline