STANDARDIZATION OF PROCEDURE FOR LIQUID JAGGERY MAKING AND UTILIZATION FOR VALUE ADDITION
| dc.contributor.advisor | USHA, RAVINDRA. | |
| dc.contributor.author | MOHANA KUMARA NAYAKA, N. | |
| dc.date.accessioned | 2017-06-28T05:37:07Z | |
| dc.date.available | 2017-06-28T05:37:07Z | |
| dc.date.issued | 2009-11-10 | |
| dc.description.abstract | Production of jaggery is seasonal, therefore preservation and storage of solid jaggery become essential. Large scale storage during monsoon possess serious problem. Hence there is need for alternative procedure for production of good quality jaggery with reduced application of chemical additives. “Standardization of procedure for liquid jaggery making and utilization for value addition” was studied to increase the shelf life of jaggery as well as consumption. Five additives and two preservatives were used in different combinations to obtain good quality liquid jaggery. Assessment of physicochemical, nutritional, storage and microbial quality analysis using AOAC and other procedures. Two value added products such as Ice cream and Milk shake were developed. Liquid jaggery and value added products were evaluated for acceptability. Brix of sugar cane juice ranged from 20.70 to 22.00, pH 5.5 to 6.5 and reducing sugar 4.34 to 6.25 percent. T3 (all additives) was better clarificant followed by T4 (chakke) and T5 (Hydrose). Moisture ranged from 17.80 to 35.93, brix 14.20 to 17.43, sucrose 42.01 to 56.56, purity 73.35 to 85.87, average ash content was 3.42 percent respectively. Protein ranged from 0.36 to 0.95, CHO from 57.35 to 70.64, Energy from 241.43 to 286.24 Kcal, Calcium 72.26 to 78.00, Phosphorus 32.00 to 38.00 mg, Iron from 2.71 to 2.82mg per lOOg respectively. Overall acceptability ranged from 3.65 to 4.20, 3.75 to 4.00 and 3.55 to 3.85 in glass container at zero, 45 and 90 days of storage. Cost benefit ratio of liquid jaggery was 28.60. It could be concluded that procedure for liquid jaggery making requires least amount of chemicals. Nutritional and microbial quality showed positive trend towards extended shelf life. Therefore with little modification in processing by adopting scientific techniques, good quality liquid jaggery can be produced as a small scale enterprise as an income generating activity. | en_US |
| dc.identifier.other | Th-9567 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810023573 | |
| dc.language.iso | en | en_US |
| dc.pages | 137 | en_US |
| dc.publisher | University of Agricultural Sciences, Bangalore | en_US |
| dc.rating.count | 5 | en |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | STANDARDIZATION OF PROCEDURE FOR LIQUID JAGGERY | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | STANDARDIZATION OF PROCEDURE FOR LIQUID JAGGERY MAKING AND UTILIZATION FOR VALUE ADDITION | en_US |
| dc.type | Thesis | en_US |