seminar presentation on jaggery

1. 15 NOVERMBER 2018
INDUSTRIAL PRODUCTION AND HEALTH
BENEFITS OF JAGGERY FROM SUGARCANE
BY
ADELEKE RICHARD K
16D/57IC/139
SUPERVISED BY: MR. A.T AJIBOYE
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2. OUTLINES
 INTRODUCTION
• COMPOSITION OF JAGGERY
 PROCESSING OF JAGGERY
• FLOW CHAT
 LITERATURE REVIEWS
 CONCLUSION
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3. INTRODUCTION
• Jaggery is a natural, unrefined, non-centrifugal cane sugar
consumed in Asia and Africa (FAO, 2007).
• It is a concentrated product of cane sugar without the
separation of molasses and crystal and can vary from golden
brown to dark brown in colour.
• It contains trace minerals and vitamins not present in table
sugar (JajannadhaRao, 2007).
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4. Composition of Cane Jaggery
Jaggery Composition per 100g
Sucrose 60 – 85%
Glucose and Fructose 10 – 15%
Protein and Fat(g) 0.5
Total minerals 0.6 – 0.10%
Trace of vitamins and amino acids < 0.10%
Moisture 3 – 10%
Energy per 100g Jaggery 383kcal
(FAO, 2007)
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5. PROCESSING OF JAGGERY
 Major steps:
 Extraction of juice
 Clarification of juice
 Concentration of juice
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6. PROCESSING OF JAGGERY
Extraction of juice can be carried out by crushing the sugar cane, using
milling extractor or by diffusion of chopped cane in a diffuser.
Clarification: this step involves separation of impurities from the juice by adding
flocculants which will react with organic materials and precipitation of non-
sugar debris.
Clarification juice is concentrated in a multiple – effect evaporator to make a
syrup of about 60% sucrose by weight at 110 – 115◦C.
Once concentrated cane juice attains condition of 90◦Brix, it has to be poured
into regular shape moulds. Generally, solid Jaggry is moulded in balls, cube,
bricks or bucket.
(Chen et al., 1993)
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7. Jaggery is produced in different forms
viz:
Granular or Powder Jaggery Solid Jaggery Liquid Jaggery
(Chou, 2013)
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8. HEALTH BENEFITS OF JAGGERY
LITERATURE REVIEW
• Kwon et al., (2006) studied the amount of glucose generated from α-amylase
hydrolysis of jaggery using the Dinitro salicylic acid (DNS) method developed by
Miller (1959). Thus, the results showed the inhibition of the enzymes involved in
the intestinal carbohydrate digestion (α-amylase) hence slowing down gastric
emptying rate (and reducing hyperglycemia) Dastjerdi et al., (2015).
Dittrich, (2006)
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9. • Payet et al.,(2005) Reported on the anti-oxidant activity of jaggry as
estimated by (DPPH•) methods, Scavenging ability was read using
colorimeter. The % inhibition showed the dominant anti-oxidant potential of
the jaggery Takara et al., (2002).
(Smadja, 2005)
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10. • Phillips, (2011) used (ICP-AES) to analyzed and evaluated the moderate
amount of minerals such as calcium, phosphorous and zinc present in
Jaggery, which helps to maintain optimum health. It also prevents
rheumatic afflictions and bile disorders (Singh et al., 2009).
• Waheed, (2009) Reported on the toxic trace elements arsenic, bromine,
mercury, antimony and selenium using high performance anion exchange
chromatography with conductivity detector (HPAEC-CD) in jaggery
(Waheed et al., 2009). Their content is well within human tolerance levels.
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11. CONCLUSION
In conclusion, Jaggery is entirely made up of sugars (mainly
sucrose), and trace amount of vitamins and protein. It has
also been suggested that micronutrients present in the
Jaggery may possess anti-toxic and anti-oxidants properties,
and minerals such as zinc and selenium, which in turn help
prevent free-radical damage and also boost resistance against
infection.
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12. REFERENCES
 Chen, J. C. P., & Chou, C. C. (1993). Refined sugar products. Cane sugar hand book. A manual for cane sugar
manufacturers and their chemists.
 Food and Agricultural Organization of United Nations (2007) . Rural Infrastructure and Agro-Industries Division,
Agricultural and Consumer Protection Department (AG) database, Rome.
 Kwon, Dastjerdi, Dittrich.(2006). Maillard reaction products inhibit oxidation of human low density lipo proteins
in vitro.
 Nardini, K., Fagan, S. C., & Ergul, A. (2005). Oxidative stress and cardiovascular disease: Antioxidants and
unresolved issues.
 Payet, B., Singh h, A.S.C., Smadja, J., 2005. Assessment of antioxidant activity of cane brown sugars by ABTS and
DPPH radical scavenging assays: determination Of their polyphenolic and volatile constituents. J Agric. Food
Chem. 53, 10074–10079.
 Petti, S., Waheed, Scully, C., 2009. Polyphenols, oral health and disease: a review. J. Dent. 37,413–423.
 Phillips, K.M., Carlsen,M.H.,Blomhoff,R., 2009. Total antioxidant content of alternatives to refined sugar. J. Am.
Diet. Assoc. 109, 64–71.
 Takara, K., Matsui, D., Wada, K .,Ichiba, T., Nakasone Y., 2002. New antioxidative phenolic glycosides isolated from
kokuto, non centrifuged sugar. Biosci. Biotechnol. Biochem. 66, 29–35
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13. Thank you!
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