Panela Monitor

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Quality control

16S rDNA sequence based characterization of bacteria in stored jaggery in Indian jaggery manufacturing units

In India, jaggery manufacturing practices are unhygienic and have no quality control. Hence, this study was conducted for the first time to analyze the bacterial diversity in jaggery. Twenty-four samples of stored jaggery were collected from different jaggery manufacturing units ...

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ABC de la Panela

Practical manual for the aplication of sanitary and quality control in panela manufacture, according to Colombian regulations

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Análise colorimetrica de açúcar mascavo e sua aceitação no mercado de Vicosa-MG, Brasil

Brazil is known for its sugar cane production. Raw sugar is produced by artisanal farmers. As a result of artisanal production, raw sugar is diverse in color. The aim of this study was to analyze raw sugar color and its ...

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Análises microbiológicas do açúcar mascavo

Brown Sugar is a type of unrefined sugar with a strong molasses flavour. Its production, is almost entirely handmade, and thus, susceptible to microbiological contamination. The aim of this research was to evaluate the brown sugar microbiological quality at different ...

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Análisis de las condiciones actuales de producción de panela en bloque y pulverizada en el Municipio de Bólivar (Cauca)

The application of the official sanitary requirements for panela production established by the Colombian government in 2006 was investigated in the panela industry of the Cauca Department. Important gaps in the enforcements were identified and strategies for overcoming this situation ...

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Analysis of jaggery - Metanil yellow color chemical test

Analytical method for jaggery quality control

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A simple and sensitive single-step method for gas chromatography–mass spectrometric determination of fipronil and its metabolites in sugarcane juice, jaggery and sugar

A simple and sensitive single-step merthod for gas chromatography-mass spectrometric determination of fipronil and its metabolites viz., fipronil desulfyl, fipronil sulphide and fipronil sulphone in sugarcane juice, jaggery and sugar has been developed

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Avaliação microbiológica e físico-química de açúcares mascavo comerciais

This paper aims to evaluate microbiological and physical-chemical parameters of 31 commercial brown sugar. Microbiological analysis (total mesophilic bacteria, mold and yeasts, total coliforms, Escherichia coli and Salmonella) and physico-chemical analysis (polarization, moisture, condutimetrical ashes, ICUMSA color, reducing sugar, total ...

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Calidad e inocuidad fisicoquímica de la panela en Bogotá, 2006

This article presents the results obtained from the tests made to jaggery samples for human consumption recorded at the databases of the Laboratory of Public Health of Bogotá’s District Health Secretariat, from 01 January to December 31, 2009, within ...

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Changes in physical and chemical parameters of the traditional portuguese product Água-Mel during the production process

Changes in physical and chemical parameters (viscosity, total soluble solids and Hunter color parameters L, a, b, chroma and hue angle) of água-mel were investigated throughout processing. Kinetic parameters for color change of heat-processed água-mel were monitored. A zero-order kinetic ...

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Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage

Changes in the quality attributes of non-centrifuged cane brown sugar represented by physicochemical characteristics as well as flavour components and Maillard reaction products (MRPs) were monitored every 3 month over 1 year storage. Stored cane brown sugar became darker, and ...

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Chemical tests for various adulterations in food

Chemical test to find out various adulterants present in Indian food, including jaggery

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Clarificación del guarapo de caña de azúcar en la producción de panela

In view of evident lack of quality in the manufacture of "panela ", a series of studies were done leading mainly to a deeper knowledge of the contaminants contained in the sugar cane juice ("guarapo "), as a logic base to give ...

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Colour changes in jaggery cubes under modified atmosphere packaging in plastic film packages

Jaggery cubes made from sugarcane (variety: CoJ64) was stored under modified atmosphere packaging (70% N2+30% CO2), at ambient conditions in low density polyethylene (LDPE), polypropylene (PP), polyethylene terephthlate (PET), and laminated aluminum film packages for a period of 210 ...

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Contamination of commercial cane sugars by some organic acids and some inorganic anions

The aim of this paper was the identification and quantitative evaluation of the following inorganic anions: chloride, phosphate, nitrate, nitrite, sulphate and the following organic acids: lactic, acetic, formic, malic and citric, in commercial “unrefined” brown cane sugars and in ...

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Control de la calidad real de la caña y sus jugos

Two analytical techniques to control the quality of sugarcane juice for sugar production are described

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Detection of jaggery syrup in honey using near-infrared spectroscopy

In the present study, a near-infrared (NIR) filter-based technique along with hemometrics as an analytical tool was used for determination of adulteration of Indian honey with jaggery. A total of 56 honey samples adulterated with different concentrations of jaggery syrup ...

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Determinación de los principales indicadores en el tiempo de vida de anaquel de panela granulada de las unidades productivas INGAPI y El Paraíso con fines de exportación al mercado norteamericano

The principal indicators for the determination of shelf life of granulated panela were established. This shelf life dependes on the size and shape of the panela particles, which in turn dpend on the process conditions

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Determinación de requisitos mínimos de calidad para panela, azúcar orgánico, y miel hidrolizada en la provincia de Imbabura

This study was made in five phases. In the first phase, samples of agroindustrial sugar cane were collected and analyzed to identify the use of clarifying chemicals. In the second phase it was determined that the addition of 1.5 ...

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Determination de la qualité du pain de sucre a partir des concentrations des sucres reducteurs

This work refers to an automated process for the development of the sugar loaf starting from the cane juice. The characteristics of the traditional product are maintained while taking care to preserve its intrinsic qualities which make of it a ...

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Determination of pesticides in sugarcane juice employing microextraction by packed sorbent followed by gas chromatography and mass spectrometry

This paper describes the development of a method for the determination of six pesticides (tebuthiuron, carbofuran, atrazine, metribuzine, ametryn, and bifenthrin) in sugarcane juice using microextraction by packed sorbent as the extraction technique. The extraction steps were optimized by factorial ...

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Diagnostico al trapiche de Ardovelas respecto a la Resolución 779 de 2006 Marzo 17

Diagnostic of application of official obligatory sanitary requirenments in panela manufacturing unit in Colombia

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Distinction between non-centrifugal cane sugar (native kokuto) and commercial kokuto by chemical composition and color evaluation

The non-centrifugal cane sugar manufactured by seven industries in Okinawa was named native Kokuto. Kokuto samples purchased on the local market in Okinawa were named commercial Kokuto, containing raw sugar, molasses and corn syrup as its ingredients. This study is ...

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Efecto de las variables de evaporación - Presión y flujo calórico en la calidad de la panela

In the industry of panela (called uncentrifuged sugar by the FAO), is estimated that multiple-effect evaporators (EME), allow greater control and increases by 36 % the overall efficiency of process. However, the implementation of these technologies requires the technical adjustment of ...

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Efecto de la variedad, lavado de la caña y temperatura de punteo sobre la calidad de la panela granulada

Granulated “panela” sugarcane is a new presentation for the “papelón” (unrefined cane sugar), handmade under non-standard processing conditions that result in a product of variable quality, but with advantages over the traditional block presentation. This study evaluated the effect of ...

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Efectos de la presión de evaporación y la variedad de caña en la calidad de la miel y la panela

When multi-effect evaporators (EME) are implemented at the process of panela —besides of technological adjustment— to maintain the quality of the product is also required. This state unveiled a technology gap, and issues such as the contribution of compositional differences ...

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Effect of class II preservatives on keeping quality of semi-solid sugarcane-jaggery stored in edible-oil canister during rainy season

One hundred ppm sorbic acid and 70 ppm SO2 (through potassium metabisulphite) were effective in maintaining the quality parameters viz. moisture content; reducing and non-reducing sugar per cent, pH, colour, fungal population and taste of jaggery stored in old edible-oil ...

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Effect of different particle sizes of jaggery powder on storability

The investigations were carried out to study the effect of different particle size and packaging materials on storability of jaggery powder on the basis of changes in chemical composition and organoleptic characteristics. Jaggery powder of three different grades viz., coarse ...

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Effect of edible coating and packaging on microbiological characteristics of jaggery

Jaggery industry is one of the old and large agro-processing cottage industries in India. However it has problems related to keeping quality. The main problems associated with jaggery storage are liquefaction and deterioration of color. This investigation was undertaken to ...

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Effect of edible coating on quality parameters of jaggery during storage

The study was conducted to see the effect of edible coating of whey protein concentrate (WPC) on quality characteristics of jaggery stored in drying cum storage bin for 4 months. Edible coating solution (4 and 8 % (w/v) WPC) was ...

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Effect of harvesting age on juice and jaggery quality and yield of different sugarcane varieties under pre-seasonal planting

A field experiment was conducted at the Regional Sugarcane and Jaggery Research Station, Kolhapur during 1995-98 to study the effect of harvesting age (12, 14 and 16 months) on juice, jaggery quality, cane and commercial cane sugar (CCS) yield of ...

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Effect of refrigerated cold storage on quality of jaggery from immature, mature and over aged cane under different stacking strengths and its impact on jaggery quality during post cold storage period

The effect of cold storage on keeping quality of jaggery from immature (10 months), mature (12 months) and overaged cane (14 months) of variety Co 7706 under different stacking strengths of lumps (13-14 Kg) kept in piles of 5, 6 ...

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Effect of roller material used in mill and liming treatments on color tone and quality of non-centrifugal sugar

The effects of the roller material used in mill and liming treatments on the colour tone, nutritional and functional components and sensory characteristics of non-centrifugal sugar were investigated. The iron roller in mill and liming treatments was responsible for the ...

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Effect of storage temperatures on Jaggery (Gur) quality of different sugarcane varieties

Jaggery from different sugarcane varieties CoJ 82, CoJ 85, CoJ 86, CoJ 87 and 'CoP 211 was prepared (during the month of February) and evaluated for its physicochemical properties. Jaggery of varieties CoJ 82 and CoP 211 was rated as ...

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Effect of time of planting and harvesting on growth, yield and quality of sugarcane (Saccharum officinarum L.)

An experiment was conducted to study the effect of time of planting and harvesting on growth, yield and quality of sugarcane at Main Sugarcane Research Station, Junagadh Agricultural University, Kodinar during 2010–11 to 2012–13. The treatment consisted of ...

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Effects of varieties, heat pretreatment and UHT conditions on the sugarcane juice quality

In this work, the effects of sugarcane varieties, heat pretreatment methods and UHT conditions on the quality of sugarcane juice were investigated. The aim was to attain the background information that is useful for the production of high quality UHT ...

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El color en la calidad de los edulcorantes de la agroindustria panelera

The paper has as objective the identifying and evaluating color derivatives panela agroindustry as a measure of quality control and acceptance or rejection on the market. For hidrolized honey, brown sugar and natural sugar, the color depends on the use ...

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Evaluación del efecto de tres condiciones de almacenamiento sobre la estabilidad y tiempo de vida de anaquel de panela granulada producida por las unidades artesanales en Ingapi y Pacto

Three storage conditions of granulated panela produced by small scale artisanal units in Eduador were studied to determine their stability and shelf life

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Evaluación de panelas granuladas artesanales y estudio de algunos factores que afectan su calidad

This study evaluated the quality of commercial granulated panelas in Venezuela and of samples of experimentally produced panelas. The effect of sugarcane varieties, the washing of the canes before milling and of the temperature of cristallization was determined

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Evaluation of microbiological purity of raw and refined white cane sugar

An assessment of microbiological quality of raw and white cane sugar was conducted. The study material consisted of fourteen samples of raw cane sugar and fourteen samples of refined white cane sugar from the campaign 2008–09. In the investigated ...

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Evaluation of sugarcane jaggery shelf life under modified environments - Influence of physico-chemical and microbiological properties

Sugarcane jaggery undergoes fast deterioration under ambient conditions. The present study was undertaken with an objective of enhancing jaggery shelf life at room temperature by packaging under modified environments. Jaggery samples were prepared from sugarcane juice obtained from four varieties ...

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FAQ- Jaggery quality

Determinants of jaggery quality

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Food adulteration in commonly consumed food

Adulteration in food is done either for financial gain or due to carelessness and lack in proper hygienic condition during processing, storing, transportation and marketing. Ignorance and unfair market behavior may endanger consumer health and can lead to poisoning. Present ...

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Food safety management diagnosis and product quality assessment of small-scale muscovado processing companies

Food Safety Management System (FSMS) of three selected small-scale muscovado were diagnosed using FSMS diagnostic tool and results revealed that company operating in core control and assurance activities based mostly on ad hoc had high context risks and poor food ...

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Hazard analysis and critical control points evaluation in the manufacturing process and storage of jaggery

Jaggery occupies an important role in rural diet, post harvest cottage industry and agricultural economy of India. Being an eco-friendly sweetener, with additional nutritional value, jaggery holds good export potential. To sustain the market and export potential of jaggery, it ...

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Impact of organic farming on sugarcane juice quality and jaggery production

Sugarcane (Saccharum officinarum) is an economically important agro-industrial crop. It provides a rich source of sucrose, alcohol and organic matter waste which is utilized as fertilizer. Organic farming is a holistic production management system which promotes and enhances agro-ecosystem health ...

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Impact of various clarificants on jaggery quality of different sugarcane cultivars

Samples of jaggery were made from 3 cultivars (Co.775, Co.62175 and Co.6304) with the following alternatives to clarify each litre of juice: 5-20 ml 0.01% Magnafloc LT 22; 5-20 ml 0.01% Magnafloc LT 22 SP ...

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Implantação das boas práticas de fabricação em microempresa de rapaduras e mandolates

Implantation of Good Manufacturing Practices in a micro producer of panela

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Investigação de íons ferro (III) na rapadura

This paper describes an experiment for the qualitative identification of Fe ions (III) in rapadura, for teaching purposes

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Jaggery quality effected by hilly climatic conditions

Investigations were carried out for storage behaviour of jaggery samples, stored in polythene bags, IISR bins and hanging baskets under hilly climatic conditions of Uttarakhand. The study revealed that the quality of jaggery was affected significantly by both containers as ...

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La limpieza de los jugos, un requisito indispensable para la calidad de la panela y de las mieles

This article presents the results of a study carried out at the Experimental Station CIMPA of Corpoica with the objective of improving the quality of panela through the implementation of a system for clearing the juices used for its production.

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Maintaining the quality of sugarcane juice with blanching and ascorbic acid

The physicochemical changes in fresh sugarcane juice stored at 10 °C were studied by determining juice yield, color, reducing sugar, titratable acidity, viscosity, pH, polyphenol oxidase (PPO), sucrose neutral invertase (SNI) and total microbial count. Results showed that blanching of ...

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Mejoramiento en la calidad de miel y panela

Manual on quality improvement of sugarcane syrups and panela production

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Microbial, physicochemical and shelf-life evaluation of muscovado in different packaging materials at various storage time

Muscovado is a nutritious sugar that is brown in color, has coarser, stickier texture, distinct taste and aroma making it unique and highly prized. Quality evaluation of muscovado stored in various packaging materials was done on different storage time. The ...

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Microbial profile of stored jaggery: A traditional Indian sweetener

Jaggery is a traditional unrefined sugar, prepared by processing of sugar cane juice. Jaggery storage conditions are usually unhygienic and culminate in change of colour, texture, taste, hardness and flavor of jaggery. The bacterial microflora were isolated on plate count ...

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Microbial quality evaluation of liquid jaggery

The production of jaggery/gur is seasonal therefore, its preservation and storage becomes essential. Large scale storage during monsoon poses serious problems. High moisture content promotes growth of microbes, which brings compositional changes and eventually leads to undesirable colour, aroma ...

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Natural aflatoxin uptake by sugarcane (Saccharum officinaurum L) and its persistence in jaggery

The present study focused on aflatoxin (AF) uptake by sugarcanes from contaminated soils, and its persistence in jaggery. Analysis of 25 agricultural soil samples from sugarcane growing fields revealed that 80 % were found contaminated with AF ranging from 0.5 ...

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Ojo al color de la panela!

Divulgative analysis of the common practice in Colombia of decoloring panela, because of the believe that a lighter color is a sign of better quality

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Panela clara o morena: ¿cuál es la mejor?

Discussion on the importance of the color of panela as a quality parameter

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Polarographic determination of sodium hydrosulfite residue (Dithionite) in sugar and loaf sugar

In the present paper, differential pulse polarography was applied to determine the dithionite content of sugar and loaf sugar samples. The relevant parameters were studied and optimized. Linearity in the optimized conditions pH = 4.6 (sample solution), pulse amplitude = 0 ...

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Qualidade de açúcares mascavo produzidos em um assentamento da reforma agrária

10 samples of açúcar mascavo from agrarian reform site were submitted to microbiological, physico-chemical and sensorial analysis. The results show good hygienic production conditions, but also a lack of stable and replicable quality control

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Qualidade microbiologica a mostras de azucar mascabo

Samples of brown sugar available in different establishments in the city of Araras – SP were acquired for analysis. In the total 49 packages of sugar were collected during a period of four month. The analysis were performed to evaluate the ...

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Quality evaluation of jaggery chocolate under various storage conditions

Characteristics of developed jaggery chocolate under different storage conditions were investigated. Jaggery chocolates were prepared by standard method and packaged in different packaging materials subsequently subjecting the samples to different storage conditions, viz., incubator (40–45 C), refrigerator (8–10 ...

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Quick test on some adulterants in food

Methods for detecting adulterants in jaggery

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Starch content in various types of cane sugars as a criterion of quality and authenticity

Contrary to beet sugar, which on the market is used practically only as white sugar, cane sugar is used in a wide range of products for direct consumption. This article presents results of determination of starch content in different types ...

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Studies on effect of packaging material and irradiation on storage stability of jaggery

Jaggery was packed in low density polyethylene (LDPE) pouches and paper bags and subjected to irradiation at 3, 5 and 7 kGy. Irradiated and non irradiated samples were stored at room temperature up to 90 days. Effect of irradiation and ...

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The effect of contact surface on the properties of jaggery

The composition of the products of the sugar cane mainly jaggery or gur is very important in term of their food value, color and shelf life. The juice passes through a number of changes up to the end products. The ...

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The effect of pretreatment of juice on the properties and composition of jaggery

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 ...

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The effect of temperature cooking of sugar juice and stirring speed on the quality of brown sugar cane

Research of the effect of cooking temperature and stirring speed on the quality of brown sugar cane were processed by vacuum vertical evaporator have been done. Brown sugar cane produced from purified green cane juice. The purification was done with ...

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Variables que afectan la calidad de la panela procesada en el Departamento del Cauca

The importance of the cultivation of the cane panelera resides in that it is constituted in one of those of more social and economic importance for the country, because the sowed area is quite wide and to the quantity of ...

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What are various adulterants added to jaggery to improve the color?

Sugarcane jaggery is adulterated with substances like Sodium bicarbonate, Zinc formaldehyde sulfoxylate (ZFS), Sodium hydrophosphide, Calcium carbonate. Sodium bicarbonate is added as a part in the process of jaggery preparation. It is added for color formation. No adverse effects have ...

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