Sugar Tech

, Volume 14, Issue 3, pp 291–294 | Cite as

The Effect of Pretreatment of Juice on the Properties and Composition of Jaggery

  • Zahid Hussain
  • Mohammad Islam
  • Zahoor Mohammad
  • Khalid Mohammad Khan
  • Shahnaz Perveen
  • Mohammad Afzal
Research Article
First Online:
Received:
Accepted:

Abstract

Conservation of the sucrose contents of the jaggery helps to improve the color and shelf life. Light golden color jaggery is the demand of market these days. This color is developed by the chemicals which are hazardous. In the present work light golden color jaggery was prepared by the conservation of sucrose contents and minimization of the activity of the polyphenol oxidase. The activity of polyphenol oxidase was controlled by the interaction of juice with gases like carbon dioxide, nitric oxide, nitrogen dioxide, sulfur dioxide and hydrogen sulfide in separate experiments. These activities were monitored by the use of % pol, % brix and the color intensity of the jaggery. The reasons for these activities were also discussed in this communication.

Keywords

Jaggery Polyphenols Polyphenol oxidase activity Light golden color jaggery Sucrose content analysis Jaggery and polyphenol 
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Copyright information

© Society for Sugar Research & Promotion 2012

Authors and Affiliations

  • Zahid Hussain
    • 1
  • Mohammad Islam
    • 1
  • Zahoor Mohammad
    • 1
  • Khalid Mohammad Khan
    • 2
  • Shahnaz Perveen
    • 3
  • Mohammad Afzal
    • 4
  1. 1.Department of ChemistryAbdul Wali Khan UniversityMardanPakistan
  2. 2.H. E. J. Research Institute of Chemistry, International Center for Chemical and Biological SciencesUniversity of KarachiKarachiPakistan
  3. 3.PCSIR Laboratories ComplexKarachiPakistan
  4. 4.Department of Soil and Environmental SciencesKhyber Pakhtunkhwa Agriculture UniversityPeshawarPakistan

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