Development, Standardization and Preservation of Jaggery and Its Product From Sugarcane Juice by Using Herbal Clarifying Agent

Abstract

In India, jaggery, brown sugar and khandsari are popular products among the rural masses as a traditional sweetener. The jaggery is rich in sugar, minerals and molasses. It is available in the market mainly in three different form like, solid jaggery, granular jaggery and liquid jiggery. In India, approximately 80 per cent of jaggery prepared is solid jaggery and remaining 20 % includes liquid and granular jaggery. Jaggery preparation is broadly divided in to three stages such as, harvesting of sugarcane, extraction of juice and boiling of juice. A clarification technique is adopted for the separation of the non-sugar substances from the juice. The mucilages of Shukhlai, bhindi plant, semal and bhindi fruits was used as herbal clarificants. Mucilage of wild bhindi (Shukhlai) is commonly used as an herbal clarificant. The Shukhlai extract gives better clarification of juice, resulting in a jaggery having better luster and attractive colour. Vegetable clarificants like Shukhlai, bhindi plant and Semal were better than the chemical compounds. The mucilaginous extract of Shukhlai, bhindi plant and semal can be obtained by pounding the stem and roots in water and rupturing thoroughly. The addition of clarificants varied with the quantity and used as clarificants. A pesticide is "any substance or mixture of substances intended for preventing, destroying, repelling, or mitigating any pest" The selected (eight) pesticide were highly used in particular selected region of sugarcane. QuEChERS method was developed for pesticide residue analysis. Observation of pesticide

residue was conducted twice, at first time selected sample of sugarcane juice chlorantraniliprole traces was detected but mot measured, therefore second time pesticide residue analysis was carried, but not found the particular chemicals in the sugarcane juice sample. Jaggery storage conditions at producer/farmer level are very poor as it is stored in godowns, household storage, and cheap storage systems where hygienic conditions are not strictly maintained, which attracts several pathogenic and non-pathogenic microorganisms. These contaminating microorganisms can cause adverse effect on human health as well as on overall appearance of the jaggery. Storage quality of jaggery was evaluated for fresh condition as well as stored samples after 30, 60 and 90 days. The sample of jaggery was packed in Air tight Glass jar, PET jar, stainless steel Jar and Earthen Pot and stored at room temperature. On the global market with tighter gross margins the focus on the product cost have increased. Product cost is a vital part of a company or manufacturing unit cost base. During the product development process early stage there is no often a lack of established method and processes for calculation of the product cost