Panela Monitor

Document repository

Uses of panela

Aceitabilidade de barra de cereais potencialmente probiótica

The use of probiotic microorganisms is one of the most attractive options for human consumption due to their excellent functional properties. Considering that the development of new products has gained increasing importance, the aim of this work was to evaluate ...

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Additives aided composting of green waste - Effects on organic matter degradation, compost maturity, and quality of the finished compost

The effect of various additives such as fly ash, phosphogypsum, jaggery, lime, and polyethylene glycol on green waste composting was investigated through assessing their influence on microbial growth, enzymatic activities, organic matter degradation, bulk density, quality of finished compost including ...

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Análisis experimental de la cinética del secado de bagazo de caña panelera

The study of drying biomass kinetics as a tool to improve the efficiency in process of transformations for agricultural industry, take relevance due to the low efficiency in agro industrial processes used in the country. This is especially evident in ...

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Another new cola to hit Japanese market – “brown sugar cola” from Okinawa!

Japan Tobacco Inc. (JT) recently announced that they will be selling the “Okinawa Brown Sugar Cola” (Okinawa Kokuto Cola) starting June 4th. The new cola contains precious high-quality brown sugar from Hateruma Island of Okinawa, with a dash of mineral-rich ...

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Anti-skid treatment tests with glucose, fructose, and unrefined sugar

Over the past ten years, salt consumption for de-icing treatment on Swedish roads has been halved from approximately 400,000 tons to some 200,000 tons per year. This is largely a result of preventive measures with salt solution, which ...

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Aprovechamiento de subproductos de la industria panelera en la elaboración de compost, utilizando microorganismos eficientes (EM)

The use of subproducts of panela manufacture for the production of compost with the use of high efficiency microorganism was investigated and shown to be viable

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A study on utilisation of whey in jaggery production

Whey is a by-product of dairy industry and contains nutrients such as whey proteins, lactose and minerals. The objective of this study was to utilize whole whey in the preparation of cane jaggery, so that the nutrients present in the ...

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Avaliação do uso de adocantes alternativos na aceitabilidade da bebida de café

The aim of this study was to evaluate the acceptability of the sweet taste and intention of consumption of refined organic sugar and conventional brown sugar as a sweetener for coffee against conventional refined sugar. Affective sensory tests were applied ...

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Batch fermentation of Corynebacterium glutamicum from sugarcane muscovado syrup for lysine production

Lysine is one of the essential amino acids needed for balanced nutrition and growth of human beings and of other mammals. It can be produced from sugarcane muscovado syrup using the bacterium Corynebacterium glutamicum. Muscovado is unrefined or raw sugar ...

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Bebidas fermentadas a partir de maíz y arroz - Elaboración, control y conservación

Alcoholic beverages based on the fermentation of several grains have a very important role in the gastronomy of Latin American countries. In Colombia, it can be found a great number of these beverages produced by fermentation of maize, rice and ...

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Biochemical and microbiological quality of fermented silage prepared from dressing waste of Indian major carps using different concentrations of jaggery

Present study investigated the shelf life of fermented silage prepared from dressing waste (gut and gills) of Indian major carps and the effect of different concentrations of jaggery as carbohydrate source, on the biochemical and microbiological changes in the silage ...

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Bio-ethanol production from unrefined sugar by fermentation using the strain Saccharomyces cerevisiae

In this study, Saccharomyces cerevisiae is used for bio-ethanol production from unrefined sugar under anaerobic condition. The parameters that influence the production of bio-ethanol from unrefined sugar are optimized. The optimal values of the parameters such as sugar concentration, enzyme ...

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Buffalo healthcare management practices followed by the farmers of Ferozepur district of Punjab, India

The present study was conducted in the Ferozepur district of Punjab which is the breeding tract of Nili-Ravi breed of buffalo. The investigation was done in the year 2004 with the objective of identifying various buffalo management practices followed by ...

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Cane-a-Panela

Recipes for use of jaggerry in the kitchen

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Capacidad antifúngica de sobrenadantes libres de células obtenidos de la fermentación de un sustrato de “panela” con gránulos de kefir de agua

Water kéfir (WK) is a moderately sour fermented beverage elaborated in sugar-containing solutions through fermentation by a microorganism consortium, principally lactic acid bacteria (LAB) and yeasts, embedded in a matrix of polysaccharide so-called WK grains. The presence of fungi and ...

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Capacidad de producción de alcohol de levaduras vinícolas sobre un sustrato a base de panela

Currently in Colombia, the guarapo is a local traditional beverage obtained from the fermentation of substrates rich in fermentable sugars, such as panela. For fermenting the guarapo, the zupia is used (sediments from previous productions), from which there is no ...

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Caracterização físico-química e sensorial de geleias de goiaba

This work aimed to evaluate the physicochemical parameters, instrumental and sensorial color among guava jellies produced with different proportions of brown and white sugar, and a commercial one. Jellies were evaluated according with moisture, dry matter, pH, acidity, minerals, soluble ...

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Caracterização microbiógica e química de bebida quefir de leite e acucar mascavo

A milk beverage fermented with kéfir grains, prepared with panela or with refined sugar was microbiologically evaluated to identify microorganism and fermentation processes present

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Caracterización del Ñeque, bebida alcohólica elaborada artesanalmente en la Costa Caribe Colombiana

The objective of this research was to determine the content of ethanol, methanol and heavy metals in ñeque, an alcoholic beverage obtained from sugarcane in a home-made form in the Colombian Caribbean Coast. To prepare ñeque, panela (sugar cane juices ...

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Characteristics of Shochu by Ingredients - Kokuto

Honkaku Shochu, or traditional Shochu, represents Japan’s pride and true distillation art. Moromi mash created using koji indigenous to Japan and the use of single distillation method yield distinct flavor characteristics and refined aroma highlighting the original ingredient. And ...

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Composition of jaggery filter cake and its acceptability in pig feeding

The aim of this study is to determine the traditional practice followed by pig farmers in using jaggery filter cake (JFC) as seasonal feed and to evaluate its chemical composition. A survey was conducted among small farmers (< 10 pigs) and ...

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Considerations in selecting sugars for feeding to honey bees

Sugars which poison honey bees, and impurities in commercial sugars which are harmful are discussed. There is no sugar better than pure sucrose

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Demonstração da produção de L-Asparaginase a partir do kefir de água e leite

The L-Asparaginase enzyme is largely used in the treatment of the people who have the acute lymphoblastic leukemia (ALL). It transforms the energy source of the cancer cells, the L-Asparagina amino acid, into aspartic acid and ammonia, products that cannot ...

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Desarrollo de cubitos de raspadura de panela como edulcorantes de mesa

The production of panela cubes for use as tabletop sweetener was studied. A manual peletizer was used to obtain different pressured cubes and the consumer acceptance of then was studied.

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Desenvolvimento de sorvetes à base de caldo de cana e avaliação sensorial com crianças

Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium ...

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Development, acceptability, and nutritional characteristics of a low-cost shelf-stable supplementary food product for vulnerable groups in Kenya

BACKGROUND: Food-based approaches have been advocated as the best strategies to curb hunger and malnutrition in developing countries. The use of low-cost, locally available, utritious foods in the development of supplementary foods has been recommended. OBJECTIVE: To develop low-cost food ...

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Development and quality evaluation of maize-based fortified nutritious bar

Consumers demand and desire health foods, which are portable, convenient and proportioned as well. Cereal bars have emerged as an attractive and innovative option for convenience food product. With this aim, energy bar samples were prepared using popped maize flour ...

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Development of GABA-enhanced lactic acid beverage using sugar cane and its functionality

Sugar cane-fermented lactic acid beverage including functional nutritional components, such as B-aminobutyric acid (GABA), was developed from the perspective of the development of sugar cane as a resource for fermented lactic acid beverages. Based on a screening of lactic acid ...

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Development, physico-chemical and sensory evaluation of natural nutra candy

A candy based on jaggery was developed using natural ingredients without any addition of chemical compounds or preservatives to supplement iron, calcium and vitamin E in the diet. Moisture content, texture, carbohydrates, nitrogen content, protein content, calcium, iron, phosphorus, vitamin ...

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Diseño del proceso de una bebida líquida a base de cereales ecuatorianos soya y cebada como complemento alternativo en dietas de alto gasto energetico

This paper describes the development and designing process of a liquid drink from soy milk and pinol. The main objective is to promote the use of an acient grain native to Ecuador such as barley mixed with soy, which application ...

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Economically viable mass production of lignocellulolytic fungal inoculum for rapid degradation of agrowaste

A consortium of four hypercellulolytic fungal cultures, namely Aspergillus awamori, Trichoderma viride, Aspergillus nidulans and Phanerochaete chrysosporium was optimized for compost production on the basis of their lignocellulolytic enzyme production potential. The consortium has been effectively used for composting of ...

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Efecto de la alimentación con panela y jarabe de azúcar en la evolución de la población de Apis mellifera para la producción de miel

This thesis was conducted in the sector of Chivatos, in the Canton of Olmedo in order to evaluate the effect of artificial feeding with brown sugar and sugar syrup on population trends of the Apis mellifera and on its honey ...

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Effect of different insecticides molecules as poison bait against Spodoptera litura (Fab.) in groundnut

The laboratory study was conducted during 2013-14, at the University of Agricultural Sciences, Raichur to evaluate the new insecticide molecules as poison bait against Spodoptera litura (Fab.) in groundnut. Two sets of insecticides (Set-1: lambda cyhalothrin 5 EC, profenofos 50 ...

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Effect of jaggery on the quality and intake levels of maize silage

Silage, which is anaerobically fermented green fodder, is valued throughout the world as a source of animal feed during lean months. Several farms in India use carbohydrate sources like jaggery or molasses at 2% for preparation of silage, and this ...

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Effect of semolina-jaggery diet on survival and development of Drosophila melanogaster

Drosophila melanogaster is an ideal model organism for developmental studies. This study tests the potential of semolina-jaggery (SJ) diet as a new formulation for bulk rearing of flies. Semolina and jaggery are organic products obtained from wheat endosperm and cane ...

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Effect of sugar, jaggery & sugar cane ash on properties of concrete

Concrete is a most necessary material in human life because almost all civil engineering structures are constructed with concrete. In transportation generally rigid pavements are laid by concrete. Because of its rapid usage many number of researches are taking place ...

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Effects of brown sugar and calcium superphosphate on the secondary fermentation of green waste

The generation of green waste is increasing rapidly with population growth in China, and green waste is commonly treated by composting. The objective of this work was to study the physical and chemical characteristics of composted green waste as affected ...

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Elaboração de mistura para bolo esfregolá rica em ferro

During long trips, mule trains were carrying foods with higher shelf life. One of these was the esfregolá food, a cake type cornmeal prepared without the use of water or milk, with higher durability. This research aimed at developing a ...

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Elaboração e aceitação sensorial de licor maracuja-do-mato com diferentes tipos de calda

Development and sensory evaluation of a maracuja-do.mato (a local Passiflora) licor, prepared with refined sugar or brown sugar

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Elaboração e avaliação sensorial de barra de cereal congelada

The demand for nutritious and safe food is crescendo world, and the intake of balanced food is the correct way to avoid or correct health problems, which originates largely in dietary mistakes. The cereal bars cater to this trend and ...

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Elaboração e caracterização de doce de coco adicionado de diferentes concentrações de rapadura

The brown sugar is the solid product obtained by concentration of the juice of cane sugar, very popular with consumers, and is used to manufacture candy good economic alternatives for their utilization. This study aimed to evaluate the microbiological and ...

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Elaboración de Até (Bocadillo) de guayaba (Psidium guajaba L.) incorporando fréjol cargabello (Phaseolus vulgaris L.) y panela, para mejorar el valor nutricional

The present investigation was set up with the aim to provide an alternative of processing and production of ate, using raw wasted materials in the San Miguel de Urcuquí canton, such as third-beans, and varieties pink and white of guayaba ...

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Elaboración de galletas con sustitución parcial de harina de amaranto INIAP-ALEGRÍA (Amaranthus caudatus) y panela

Cookies were developed partially substituting wheat flour with amaranth flour and use of panela as sweetener

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Enhanced production of glutathione from Candida utilis using palm jaggery

The sequential Media Optimization for the production of Glutathione using Candida utilis is investigated. In the first step, Plackett-Burman design was used to optimize various media compositions of carbon and nitrogen sources along with other nutrients. The two medium constituents ...

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Estudos tecnológico, químico, físico-químico e sensorial de barras alimentícias elaboradas com subprodutos e resíduos agroindustriais

The objective of this work was to evaluate the production of a nutritional food bar based on broken rice subproduct residues, pequi nut residues, soybean extract residues and pinnaple residues. The blending syrup used was panela syrup.

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Evaluación de la influencia de panela como aditivo alimenticio en la crianza de pollos camperos (Gallus gallus domesticus), en la Parroquia Cristóbal Colón del Cantón Montufar

Evaluating the influence of panela as feed in the production of country chickens (Gallus gallus domesticus), in concentrations of 3%, 6% and 9% added to balanceado, the development is measured of the birds (profit of weight), food consumption, death tax ...

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Evaluation of commercial and field-expedient baited traps for house flies Musca domestica L. (Diptera Muscidae)

A comparison of nine commercial baited fly traps on Florida dairy farms demonstrated that Terminator traps collected significantly more (13,323/trap) house flies (Musca domestica L.) than the others tested. Final Flight, Fly Magnet, and FliesBeGone traps collected intermediate ...

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Formulation and organoleptic evaluation of flaxseed globs as a functional food

Flaxseeds owing to alpha-linolenic acid are most efficacious for safeguarding cardiometabolic and brain functions. An attempt was made to prepare and evaluate flaxseed balls in three variations viz. 10 g (T1), 15 g (T2) and 20 g (T3) roasted flaxseed ...

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Formulation, preparation and evaluation of Zea may’s sweet ball

Sweets are liked by most of the people irrespective of their age. We express our happiness by sharing sweets with others. A zea may’s sweet ball is rich in nutritive value and nutraceutical compounds. Millet is an ancient grain ...

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Improved process for xanthan production using modified media and intermittent feeding strategy

A modified medium for xanthan production by Xanthomonas campestris has been developed using jaggery and corn steep liquor. Segregation of xanthan fermentation into growth and production phase, by manipulating the carbon-to-nitrogen ratio and maintaining an optimum sugar concentration during the ...

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Incidencia de la harina de camote Ipomoea batata L., como sustituto de la harina de trigo Triticum vulgare, en la elaboración de galletas, edulcoradas con estevia y panela

This research was conducted in the province of Imbabura, Canton, Ibarra, Parroquia El Sagrario In eduproductivas units, Pan Technology, physical analysis, chemical and microbiological laboratory were made multiple use of the Faculty of Agricultural Engineering and Environmental Sciences of the ...

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Inhibición del crecimiento de Aspergillus ochraceus mediante “panela” fermentada con gránulos de kefir de agua

Background: Water kefir (WK) is a drink, from sugary solutions fermented with kefir grains, which contain lactic acid bacteria (LAB) and yeasts. A. ochraceus is a mycotoxigenic filamentous mold that contaminates and produces ochratoxin in coffee grains, grapes and wine ...

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Instant transport media for biopsied soft tissue specimens - A comparative study

Formalin, a traditionally preferred fixative in the field of pathology, has restricted usage in private settings. Since its toxicity violates the Occupational Safety and Health Administration regulations, an eco-friendly alternative would be the need of the hour. Hence an instant ...

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Laboratory and field evaluation of an insecticidal trap for houseflies

Several substances/food baits and admixtures thereof were tested in a perspex trap, treated with insecticide K-othrine@0.01 mg/cm2. Bioefficacy for housefly trapping was evaluated. Combination of ingredients was found to be more effective than individual ingredients. A ...

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La caña panelera (Saccharum officinarum) en la alimentación del ganado

Analysis of the use of panela sugar cane for feed purposes

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La Panechaza - Panela Pulverizada sin descachazar, una opción de aportar energía en el proceso de nutrición animal

A mixture of granulated panela and fibrous residues of the clarification process are promoted as cattle feed.

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Low cost in vitro propagation of Tylophora indica (Burm f.) Merrill. using different carbon sources

Tylophora indica (Burm f.) Merrill. is an annual perennial medicinal plant in certain regions of India used as folk remedy for the treatment of bronchial asthma, bronchitis, allergies and dermatitis. An efficient protocol is described for the rapid in vitro ...

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Mejoramiento de la formulación de una bebida de papelón con limón

A beverage of panela with lemon presented sedimentation in storage which makes it unstable. This work tried to solve this problem clarifying the beverage, and then using a mixture of natural clouding agents to restitute its characteristic mouth feel and ...

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Model-based kinetic parameters estimation in batch Pullulan fermentation using Jaggery as substrate

The research was focused on validation of unstructured, mathematical, kinetic model data obtained in batch shakeflask studies of Pullulan produced by Aureobasidium pullulans MTCC 2195. Logistic (L), Logistic Incorporated Leudeking-Piret (LILP) and Logistic Incorporated Modified Leudeking-Piret (LIMLP) models were used ...

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Multiplicação de leveduras (Saccharomyces cerevisiae) cervejeiras utilizando meios de cultura a base de açúcar mascavo

The availability of commercial yeast for the national beer industry is still very scarce, most of the yeast used in the production process is of imported origin. Thus, a study was conducted to promote the multiplication of brewing yeasts, with ...

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Natural sweeteners as fixatives in histopathology - A longitudinal study

Background: Fixation is the essential step in histopathological processing of tissues. Since formalin is a corroborated biohazard, its routine use as a fixative is a major health and safety concern and hence the quest for safer alternatives is envisaged. Natural ...

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Nutritional evaluation and utilization of pea pod powder for preparation of jaggery biscuits

Food industry generates massive waste, which is a concern not only to environment but also loss of valuable biomass. The foremost benefit of industrial waste is that it is available at zero cost and in immense quantities. Pea pods which ...

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Obtención de una bebida energizante a partir de pulpa de maracuyá, borojó y panela

An energy beverage based on passion-fruit pulp (Passiflora edulis), borojó (Borogoa patinoi) an Amazonic fruit from de Rubiacea family, and panela was developed and evaluated (sensory acceptance and economic feasibility), with positive conclusions.

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Optimization of yeast for ethanol production

Yeasts were isolated from corn, curd, grapes, water 1, water 2 and paneer. Isolation was done on MGYP (Malt Extract Glucose Yeast extract Peptone) media. Contamination was less in selected media. Grape samples yeast was observed as high in producing ...

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Panela Fortificada

Use of panela to supply vital nutrients to population

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Pasta blanqueada y azúcares fermentables a partir de médula de bagazo de caña

Pith bagasse is a sub-exploited residue produced in large quantities in sugar mills and paper mills. It is a mixture of parenchyma cells, vessels and small-size cellulose fibers. The content of carbohydrates and lignin in pith is similar to the ...

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Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar (“panela”) beverage

Non-centrifugal cane sugar (NCS), also called “panela”, is a high carbohydrate-content food obtained by boil evaporation of the sugar cane juice. This study was undertaken to assess physicochemical properties and sensory characteristics of panela beverage at two different concentrations. Evaluation ...

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Physicochemical and sensory properties of sugar cane candies with roasted peanut and extruded rice bran

The aim of this study was to evaluate the physicochemical characteristics of sugar cane candies, which were prepared with different concentrations of sugar cane juice, roasted peanuts and extruded rice bran, and to monitor the microbiological contamination and the acceptance ...

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Physico-chemical, antioxidant and sensory attributes of ginger (Zingiber officinale) enriched jaggery of different sugarcane varieties

Zingiber officinale enriched jaggery of three sugarcane varieties (Co 86032, Co 419 and Co 62175) at 0.05, 0.1 and 0.2 % Z. officinale concentrations were evaluated for physico-chemical properties, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and reducing power ability ...

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Pig feeding with nontraditional products - Fifty years of research at the Instituto de Ciencia Animal

This study reports the main results obtained at the Instituto de Ciencia Animal since its creation up to 2014, on the use of local resources for feeding pigs. It also refers to the advances in the use of sugar cane ...

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Polyols from microwave liquefied bagasse and its application to rigid polyurethane foam

Bagasse flour (BF) was liquefied using bi-component polyhydric alcohol (PA) as a solvent and phosphoric acid as a catalyst in a microwave reactor. The effect of BF to solvent ratio and reaction temperatures on the liquefaction extent and characteristics of ...

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Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

Chikki, a popular Indian traditional sweet snack prepared from peanut was enriched with protein, minerals and vitamins by incorporating soy protein isolate, calcium carbonate, ferrous fumerate, vitamin A and folic acid to meet the growing demand for health foods. The ...

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Producción de etanol a partir de bagazo de caña panelera mediante un sistema híbrido de fermentación y pervaporación

This work focuses on an experimental and theoretical study of a hybrid fermentation and pervaporation system for ethanol production, using polymeric membranes of PDMS. Flux and selectivity of the home made membranes were evaluated in two pervaporation systems, with and ...

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Producción y aromatización de miel, panela y azúcar natural

The use of a natural clarificant (yausabara - Pavonea sepium St. Hil) in panela manufacture was studied. Aromatized products were obtained by aggregating several essential oils

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Production and characterization of violacein by locally isolated Chromobacterium violaceum grown in agricultural wastes

The present work highlighted the production of violacein by the locally isolated Chromobacterium violaceum (GenBank accession no. HM132057) in various agricultural waste materials (sugarcane bagasse, solid pineapple waste, molasses, brown sugar), as an alternative to the conventional rich medium. The ...

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Production of alcohol through fermentation in Saccharum officinarum (Sugarcane) and jaggery (Gur)

The anaerobic oxidation of compounds by enzyme action of microorganisms in which an organic molecule is oxidized without an exogenous electron acceptor. Usually pyruvate or pyruvate derivative serves as the electron acceptor is called fermentation. In the present paper alcohol ...

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Production of pullulan using jaggery as substrate by Aureobasidium pullulans MTCC 2195

Shake-flask fermentation, under batch cultivation, was investigated for the production of fungal exopolysaccharide, pullulan, using jaggery (a traditional concentrated sugar cane juice) as a carbon substrate by Aureobasidium pullulans MTCC 2195. Change in the initial pH (from 3.0 to ...

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Protection by jaggery against oxidative rancidity in sweets and in oil

Sweets made with jaggery and peanut (50:50) keep for a longer time as compared to the corresponding samples made with sugar. Jaggery suppresses the formation of peroxide in oxidising oils at a concentration between 10 and 50% on the ...

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Quality characteristics and antioxidant properties of breads supplemented with sugar Beet molasses-based ingredients

Osmotic dehydration in sugar beet molasses as hypertonic medium was used to treat apples, plums, carrots and cabbage. Following the treatment, the fruits/vegetables were dried and ground. The obtained powders or pure beet molasses were incorporated into white wheat ...

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Recovery of retinol in soft-drink beverages made with fortified unrefined and refined sugar - Implications for national fortification programs

Retinol (vitamin A) from fortified unrefined sugar was almost completely lost in the production of soft drinks, largely because of its adsorption onto activated carbon and diatomaceous earth that are used to reduce color and to eliminate odors and organic ...

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Replacement of sugar in the product formulation of “Bomboyson” by jaggery

“Bomboyson” is a traditional heat desiccated dairy product of eastern Nepal, prepared using khoa, sugar, and ghee, and has a great commercial potential. This study was carried out to standardize the product and study its nutritive value and storage life ...

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Revelation in the field of tissue preservation – A preliminary study on natural formalin substitutes

The quest for formalin substitutes has long been going on due to its health hazards. Honey has been proven as a safe alternative to formalin. However, we explored more economical, eco-friendly & readily available substances like sugar & jaggery as natural substitutes ...

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Review on recent advances in value addition of jaggery based products

Jaggery is sugarcane based natural sweetener made by the concentration of sugarcane juice without any use of chemicals. It is available in the form of solid blocks and in semi-liquid form. Besides this, the sap collected from some palm trees ...

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Screening and optimization of metal ions to enhance ethanol production using statistical experimental designs

Ethanol production using jaggery was enhanced in submerged fermentation when the effect of metal inducers was studied using the Plackett-Burman and Box-Behnken designs. Saccharomyces cerevisiae (NCIM 3288) was used as the fermenting organism. The Plackett-Burman design was used to initially ...

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Selection and characterization of sugar syrups for preparation of nut brittle (Chikki)

The effect of incorporating different sugar syrups formulation by varying amount of jaggery (80–120 g) with other ingredients (30 g corn syrup, 100 g sugar, 2.5 g butter and 0.2 g NaHCO3) was studied. The syrup prepared ...

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Shochu

Description of Shochu manufacturing process, a traditional Japanese spirit, including Kokuto Shoshu

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Storage studies of natural vitamin C enriched jaggery

Jaggery is a natural sweetener with full of nutrition. To make it further nutritive, a process technology for production of value-added jaggery using aonla as a natural source of vitamin C has been developed at Indian Institute of Sugarcane Research ...

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Study on the compressive strength of lime mortar using admixtures

Lime is a binding material which is used from ancient times for the construction of buildings. Since the strength of lime is very less compared to cement, cement has been used as the major construction material. Due to environmental aspects ...

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Sugarcane juice and jaggery as health drink and sweetener

General description of jaggery manufacture and uses

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Sugar-cane juice induces pectin lyase and polygalacturonase in Penicillium griseoroseum

The use of other inducers as substitutes for pectin was studied aiming to reduce the production costs of pectic enzymes. The effects of sugar-cane juice on the production of pectin lyase (PL) and polygalacturonase (PG) by Penicillium griseoroseum were investigated ...

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Sugars in brewing

This material is from H. Lloyd Hind's Brewing Science and Practice, which was written in the 1930s and stands as the best source of information on traditional British brewing practice. There is a great deal of very technical information ...

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‘Sukari nguru’, the sugar balls from mumias sugar factory

They are known as jaggery in English and many Kenyan kids especially in the rural areas use them as candies. They are a concentrate of sugar cane juice without the absence of molasses and crystals. They can be of different ...

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Survey, optimization, preparation and quality evaluation of Arsha; a traditional food of Nepal

Arsha is a deep fried, sweet, chapatti like product prepared from rice flour, jaggery and ghee as major ingredients, indigenous to Nepal. A survey was carried out to document the traditional practice of Arsha preparation. From survey, data related to ...

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Survey, standardisation, packaging and storage studies on sugar and jaggery based Gajak and Rewari

Indigenous confectionery containing sugar and jaggery are very popular in North India. A survey was conducted in different parts of Uttar Pradesh on their manufacture. Gajak prepared with sugar as well as jaggery and rewri made of sugar were standardised ...

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The effect of total to partial replacement of sugar and fat by blackstrap molasses on nutritive calories, texture, and palatability of an oatmeal chocolate chip cookie

This study compares the effect of total to partial replacement of sugar and fat by blackstrap molasses on nutritive calories, texture and palatability of an oatmeal chocolate chip cookie against a regular cookie. It was found that the panel favoured ...

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The influence of beverage composition on delivery of phenolic compounds from coffee and tea

Epidemiological data suggest that consumption of coffee and tea is associated with a reduced risk of several chronic and degenerative diseases including cardiovascular disorders, diabetes, obesity and neurodegenerative disorders. Both coffee and tea are a rich source of phenolic compounds ...

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The use of response surface methodology to evaluate the fermentation conditions in the production of Tepache

Due to the artisan nature of the production process of tepache, there is no uniformity in fermentation conditions and raw material used. The fermentation is crucial to the final characteristics of tepache and there is a certain degree of ignorance ...

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Tranformación microbiana de bagazo de caña panelera en azúcares fermentables para la obtención de bioetanol

The potential of pretreatmente of sugarcane bagasse from panela production, with microorganisms isolated and selected from it for the production of fermentable sugars was evaluated. Reducing sugars were obtained, adecuate pretreatment conditions established and a high fraction of soluble produced ...

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Unrefined sweeteners bring antioxidant boost to bakery-Study

Fresh evidence from researchers in the US suggests that substituting refined sweeteners with unrefined equivalents in food formulations could raise disease-fighting antioxidants in consumer diets

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Use and safety of home-made oral rehydration

Home-made oral rehydration solutions (ORS) have been promoted in developing countries for preventing dehydration due to diarrhoea. Evaluations of this method must take into account the effective usage rates achieved and the safety of the solutions used. A community programme ...

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Uses for excess and non quota sugar

An outline is given of the methods of production and uses of Invert Molasses and Dehydrated Cane Juice, together with some of the advantages and disadvantages attendant on both processes

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Uso da rapadura como meio nutritivo para cultivo in vitro de bananeira (Musa spp.) cv maçã

he purpose of this study was to evaluate the effect of panela (hard brown sugar) on in vitro development of banana cv. Maçã, in order to reduce production costs. Banana explants were inoculated in nutrient media formulated with four different ...

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Uso de azúcares de caña no refinados en la formulación de un producto de cacao soluble con propiedades antioxidantes mejoradas

The new consumer trends are very marked by consumer preference for food that provides health benefits. The aim of this study is to formulate a soluble cocoa with enhanced antioxidant properties thanks to the total or partial substitution of white ...

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Utilización de okara de soya como enriquecedor en galletas integrales edulcoradas con panela y azúcar morena

Soya okara (soya pulp) is used to enrich whole flour cookies sweetened with panela and brown sugar

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