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Juice sucrose and jaggery [gur] research - a review.

Total nitrogen, organic non-sugars, sucrose, reducing sugars and total P in juice were found to affect the quality of jaggery. High sucrose and phosphate low non-sugars, nitrogen and glucose in juice were associated with gur of superior quality. Higher sucrose content was the most important single character in juice favourably affecting the quantity of jaggery. Narrow N/P2O5 ratio in juice less than 1.5 was an important factor for obtaining higher sucrose, low impurities and better clarification in sugar and jaggery production. High phosphate and sucrose with lower reducing sugars content of juice produced good coloured and better quality jaggery. Sucrose % jaggery was correlated positively with brix, sucrose, purity, potassium and phosphorus content of juice and net rendement and negatively with reducing sugars % jaggery. The most important factor deciding the recovery per cent of jaggery was juice sucrose per cent followed by juice total non-sugars. Yield of jaggery correlated positively and significantly with juice brix, sucrose, cane yield per ha. There was no problem in gur setting from juice having sucrose/R.S. ratio more than 4.44. Degree of resistance offered for the free crystallization of sucrose by the impurities accompanying it was the main factor controlling the structure of jaggery. High quality juice having low reducing sugars/sucrose ratio and high purity is considered to be good for jaggery manufacturing. Juice of high sucrose and lower content of invert sugars, free amino acids, colloids and ash were conducive for superior quality gur. Purity coefficient and sucrose/glucose ratio of the juice were important factors determining the quality of jaggery, higher ratios yielded better jaggery quality. Though contained the highest amount of sucrose in cane juice, it failed to produce excellent gur as a result of higher content of non-sugars. At maturity brix would be over 20-22% and 16-18% sucrose; harvest by about 20-30 days would cause a loss of about 1.0 to 1.5 tonnes of jaggery/ha. Net rendement values of jaggery were decided more by juice sucrose. The deterioration in juice quality manifests itself by a decrease in sucrose contents in juice by 5 to 25% and also through reduction in quantity and quality of gur. Higher sucrose in juice gave hardness and bright color to the jaggery

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