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Estimation of amino acids in juice/jaggery and sugar

Age, variety, fertilizers, cultural practices have considerable effect on quantity of amino acids present in cane juice. An increase in amino acids and poorer workability of juice are due to drought conditions. Mixed juice, clarified juice, syrup, high syrup and kokuto obtained at various stages of manufacture (by a process yielding 13-15% kokuto on mixed juice) were analyzed for amino acids. Total amino acid contents (w/w) were 0.06%, 0.046%, 0.28%, 0.41% and 0.37% respectively. Amino acids are stable and remain unprecipitated, during clarification. Glycine is the most active amino acid than others. Some amino acids tend to form dissociated complexes with calcium ion and thus tend to reduce the concentration. Juice of high sucrose and lower content of invert sugars, free amino acids, colloids and ash were conducive for superior quality gur. High quality jaggeries were contained in juice with low amino acid nitrogen. Invert sugars, free amino acids, colloids, viz. dextran, starch, gums, proteins and ash content in juice were positively associated with color, acidity and ash in gur and negatively with pore space showing that non-sugars if present in higher amounts in juice imparted dull color to gur. Nitrogenous substances are 0.4% (albuminoids, amides, amino acids, nitric acid, ammonia), xanthin bodies, fat and wax, pectin (gums) and organic acids 0.6% of cane juice. The color of gur is most probably due to chloride and later to interaction between the amino acids and the reducing sugars of the juice. Juice containing amino acids and amides may reacts with reducing sugars giving rise to compounds of different flavour and odour. Varieties containing larger amounts of amino acid nitrogen gave high value for color of gur while juice with low amino acid nitrogen yielded good quality gur. Fourteen methods are presented to determine amino acids in juice, jaggery and sugar

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