Abstract
The composition of the products of the sugar cane mainly jaggery or gur is very important in term of their food value, color and shelf life. The juice passes through a number of changes up to the end products. The unwanted change is the darkening of the colour. In this work attempts were made to improve the colour and the sucrose contents of the jaggery by the use of different surfaces during its formation. The idea behind was the activity of these surfaces toward polyphenol colourants and the caramelisation. These activities were monitored by the use of % pol, % brix and the colour intensity of the jaggery. The reasons for these activities were also discussed in this communication.
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Hussain, Z., Islam, M., Mohammad, F. et al. The Effect of Contact Surface on the Properties of Jaggery. Sugar Tech 13, 250–252 (2011). https://doi.org/10.1007/s12355-011-0096-y
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DOI: https://doi.org/10.1007/s12355-011-0096-y