Non Centrifugal Sugar (NCS): a review of its production, nutritional composition,health benefits and industrial applications
199 / 100
Authors
-
Venkatesh R
CSIR-National Institute for Interdisciplinary Science and Technology
-
Dhani Babu Talakala
CSIR-NIIST
Keywords:
Non Centrifugal Sugar (NCS); Value-added products; Storage; Health benefitsAbstract
Jaggery, a traditional sweetener derived from sugarcane juice, holds a significant place in the Indian diet and various cultures worldwide. Despite being less processed than white sugar, it retains essential phytochemicals like polyphenols, contributing to its high nutritive value and potential health benefits. However, challenges such as its dark appearance, limited shelf life, and chemical clarificants during processing have impacted its consumer preference. This review delves into the production, processing, storage conditions, nutritional composition, health benefits, and industrial status of jaggery, emphasizing its cultural significance and potential for innovation. India, being the second-largest sugarcane producer globally, contributes significantly to jaggery production, which remains a vital part of rural economies and traditional diets. The traditional jaggery-making process, involving extraction, clarification, boiling, and moulding, has seen substantial technological advancements. Modern methods, including energy-efficient boilers, continuous flow pans, advanced filtration, and automated packaging, have improved the efficiency, quality, and safety of jaggery production. These advancements ensure better product consistency, extended shelf life, and adherence to international quality standards. The review also underscores jaggery's health benefits, such as detoxification, improved digestive health, enhanced immunity, and the potential to combat oxidative stress-induced diseases.
References
Abhijeet NK, Lakade SS, Atul P. 2023. Experimental investigation of single open pan heat exchanger for jaggery making: A novel technique to enhance the performance of a system. Journal of Food Process Engineering 46(7): 1–12. doi: 10.1111/ jfpe.14327.
Abidin Z, Sania A, Aamina B, Wahab N, Rao SK, Nauman K. 2019. Non-alcoholic Beverages. The Science of Beverages. 6 (227).
Adnaik MTS, Pawasakar S R, Karande MSS. 2020. An-Organic Jaggery and benefits–Green product. Sustainable Humanosphere 16(1): 1396-1402.
Ahuja U, Ahuja SC, Thakrar R, Singh RK. 2008. Rice–a nutraceutical. Asian Agri-History 12(2): 93-108.
Arif S, Batool A, Nazir W, Khan RS, Khalid N. 2019. Physiochemical characteristics nutritional properties and health benefits of sugarcane juice. In Non-Alcoholic Beverages 6: 227-257. doi:10.1016/B978-0-12-815270-6.00008-6.
Asif MA. 2009. critical study of performance of cooperative sugar industry of UP State a case study of satha cooperative sugar factory of Aligarh district (Doctoral dissertation, Aligarh Muslim University).
Babu CN. 1990. Sugarcane. Allied Publishers.
Barclay A, Sandall P, Shwide - Slavin C. 2014.The ultimate guide to sugars and sweeteners: Discover the taste, use, nutrition, science, and lore of everything from agave nectar to xylitol.
Beeram S, Morapakala S, Deshmukh S S, Sunkara P R. 2020. Selection of suitable and sustainable clarificants and clarification method for non-centrifugal sugar production using MCE, Materials Today: Proceedings, 28 (Part 2): 893-897. Doi: 10.1016/j.matpr.2019.12.302.
Bloemendal AR. 2012.Effects of a high fructose corn syrup beverage on indices of resting metabolism as compared to a sucrose beverage (Doctoral dissertation, Montana State University-Bozeman, College of Education, Health & Human Development).
Breymann C. 2015. Iron deficiency anemia in pregnancy. Seminars in Hematology 52(4): 339–347. doi: 10.1053/j.seminhematol.2015.07.003.
Chikkappaiah L, Harish Nayak MA, Mahadevaiah, Prashanth Kumar GM. 2017. Preparation of Plant Mucilage Clarificants and Their Effect On Jaggery Processing of Sugarcane Variety Co 86032. International Journal of Pharmacy and Pharmaceutical Sciences. 9(12): 32–36. doi:10.22159/ijpps.2017 v9i12.22377.
Choudhary A, Mehta S, Gupta R. 2020. Detoxification and digestive health benefits of jaggery. Journal of Traditional and Complementary Medicine 10(3): 219-225. doi.org/10.1016/j.jtcme.2020.03.004.
Dalibard C. 1999. Overall view on the tradition of tapping palm trees and prospects for animal production. Livestock Research for Rural Development. 11(1): 1–37.
Dwivedi AK. 2010. An Empirical Study on Gur (Jaggery) Industry (with special reference to operational efficiency & profitability measurement). Indian Institute of Management Working Paper (2010-12): 03.
Faryadi Q. 2012. The magnificent effect of magnesium to human health: a critical review. International Journal of Applied Science and Technology 2(3): 118-126.
Galloway JH. 2005. The Sugar Cane Industry: An historical geography from its origins to 1914. Cambridge University Press.
George L. 2018. Mother Earth, sister seed: Travels through India's Farmlands. Penguin Random House India Private Limited.
Ghosh AK, Shrivastava AK, Agnihotri VP. 1998. Production Technology of Lump Sugar- gur/jaggery. Daya Books.
Goldemberg J, Coelho ST, Guardabassi P. 2008. The sustainability of ethanol production from sugarcane. Energy Policy 36(6): 2086- 2097.doi: 10.1016/j.enpol.2008.02.028.
Goswami R, Prasad B, Kumar A. 2015. Iron content and hemoglobin synthesis benefits of jaggery. Nutritional Science Journal 35(4): 292-299. doi.org/10.1016/j.nutres.2015.02.006.
Hunsigi G. 2001. Sugarcane - In agriculture and industry. Prism Publications.
Iqbal M, Qamar MA, Bokhari TH, Abbas M, Hussain F, Masood N, Nazir A. 2017. Total phenolic, chromium contents and antioxidant activity of raw and processed sugars. Information Processing in Agriculture 4(1): 83-89. doi: 10.1016/j.inpa. 2016.11.002.
Jaffé WR. 2012. Health effects of non-centrifugal sugar (NCS): a review. Sugar Tech 14(2): 87–94. doi:10.1007/s12355-012-0145-1.
Jagannadha Rao PVK, Das M, Das SK. 2007. Jaggery – A traditional Indian sweetener. Indian Journal of Traditional Knowledge 6(1): 95-102.
Kachru RP. 2010. Agro-processing industries in India: Growth, status, and prospects. Journal Indonesian Agroindustries. 13(2): 167–181.
Khare A. Behari Lal A, Singh A, Pratap Singh A. 2012. Shelflife enhancement of sugarcane juice. Croatian Journal of Food Technology, Biotechnology. 7 (3-4): 179-183.
Khare CP. 2007. Indian medicinal plants: an illustrated dictionary, Springer Science, New York.
Krell R. 1996.Value-added products from beekeeping (No. 124). Food & Agriculture Org.
Kumar V, Sinha A. 2021. Antioxidant properties of jaggery in chronic disease prevention. Journal of Nutritional Biochemistry 86: 108630.doi.org/10.1016/j.jnutbio.2021.108 630.
Kumar V. 2008. Studies on centrifugal clarification of sugarcane juice-possibilities and limitations. Agricultural Engineering International: CIGR Journal.
Kumar, D. A., 2010. An Empirical Study on Gur (Jaggery) Industry (with special reference to operational efficiency & profitability measurement) (No. WP2010-12-03). Indian Institute of Management Ahmedabad, Research and Publication Department.
Lamdande AG, Khabeer ST, Kulathooran R, Dasappa I. 2018. Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins. Journal of food science and technology 55(8): 3144-3153. doi: 10.1007/s13197-018-3242-7.
Lapola, DM, Priess JA, Bondeau A. 2009. Modeling the land requirements and potential productivity of sugarcane and jatropha in Brazil and India using the LPJmL dynamic global vegetation model. Biomass and Bioenergy 33(8): 1087-1095. doi: 10.1016/j.biombioe.2009.04.005
Lara W. 2019. Food Science and Quality Control.Scientific e-Resources.
Leal MRL, Galdos MV, Scarpare FV, Seabra J E, Walter A, Oliveira CO. 2013. Sugarcane straw availability, quality, recovery and energy use: a literature review. Biomass and Bioenergy 53: 11-19. doi: 10.1016/ j.biombioe. 2013.03.007.
Lobo V, Patil A, Phatak A, Chandra N. 2010. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews 4(8): 118-126. doi: 10.4103/0973-7847.70902.
Nath A, Dutta D, Kumar P, Singh J P, 2015 Review on recent advances in value addition of jaggery based products. Journal of Food Processing & Technology 6: 4–7. doi:10.4172/2157-7110.1000440.
Nayaka MH, Sathisha UV, Manohar MP, Chandrashekar KB, Dharmesh SM. 2009. Cytoprotective and antioxidant activity studies of jaggery sugar. Food Chemistry 115(1): 113-118. doi:10.1016/j.foodchem.2008.11.067.
O'Brien C. 2013.The Penguin Food Guide to India.Penguin UK.
Panda H. 2011.The Complete Book on Sugarcane Processing and By-Products of Molasses (with Analysis of Sugar, Syrup and Molasses). Asia pacific business press Inc.
Pankaj KA, Satish Kumar U, Jaiswal K. 2013. Design Based Improvement in a Three Pan Jaggery Making Plant for Rural India, International Journal of Engineering Research 2(3): 264-268.
Patil R, Sharma P, Deshmukh P. 2021 . Cardiovascular benefits of potassium and sodium balance in jaggery. Heart Health Journal 15(2): 145-152. doi.org/10.1016/j.healun.2021.02.009.
Patil, JP, Shinde US, Nevkar GS, Singh J. 2005. Clarification efficiency of synthetic and herbal clarificants in quality jaggery production. Sugar Tech.7: 77-81. doi:10.1007/BF02942535.
Raghuvanshi RS, Singh DP. 2009 . Food Preparation and Use. The lentil: botany, production and use. CAB International, U.K.
R a k e s h K u m a r, M a h e s h K u m a r. 2 0 2 1 . Thermoeconomic analysis of a modified jaggery making plant, Heat Transfer 50 (5): 4871–4891.doi: 10.1002/htj.22107
Ramarao IVY. 2011. An Economic Appraisal of Manufacturing and Marketing of Jaggery in Andhra Pradesh state, India. Sugar Tech. 13(3): 236–244. doi: 10.1007/s12355-011-0093-1
Ramaswamy V. 2017. Historical dictionary of the Tamils. Rowman & Littlefield.
Rao PVK, Das M, Das SK. 2007. Jaggery–a traditional Indian sweetener. Indian Journal of Traditional Knowledge 6(1): 95-102.
Rao S, Gupta M, Rajan R. 2019. Immune system enhancement by jaggery. Immunological Studies 23(5): 456-462. doi.org/10.1016/ j.immuno.2019.05.012.
Said PP, Pradhan RC. 2013. Preservation and value addition of jaggery. International Journal of Agricultural Engineering 6(2):569-574.
Sandeesh KC. 2009.Production and export competitiveness of jaggery in Karnataka. (Doctoral dissertation, University of Agricultural Sciences, Dharwad).
Saxena P, Srivastava RP, Sharma ML. 2010. Impact of cut to crush delay and bio- chemical changes in sugarcane. Australian Journal of Crop Science 4(9): 692.
Sen S, Chakraborty R, Sridhar C, Reddy YSR, De B. 2010. Free radicals, antioxidants, diseases, and phytomedicines: current status and future prospect. International Journal of Pharmaceutical Sciences Review and Research 3(1): 91–100.
Sharma K, Agrawal A. 2018. Natural anti-allergic properties of jaggery in respiratory health. Respiratory Medicine Journal 132: 112-118. doi.org/10.1016/j.rmed.2018.07.013.
Sharon MEM, Abirami CK, Alagusundaram K. 2013. Energy losses in traditional jaggery processing. Indian Food Industry Mag. 32(3): 22–25.
Singh J, Singh RD, Anwar SI, Solomon S. 2011. Alternative sweeteners production from sugarcane in India: Lump Sugar (jaggery). Sugar Tech. 13 ( 4 ) : 366 - 371 . doi: 10.1007/s12355-011-0110-4.
Singh J, Solomon S, Kumar D. 2013. Manufacturing jaggery, a product of sugarcane, as health food. Agrotechnology S 11: 7. doi:10.4172/ 2168-9881.S11-007
Singh NJ, Kudrat M, Jain K, Pandey K. 2011. Cropping pattern of Uttar Pradesh using IRS-P6 (AWiFS) data. International journal of remote sensing 32(16): 4511-4526. doi: 10.1080/01431161.2010.489061.
Solomon S. 2014. Sugarcane agriculture and sugar industry in India: at a glance. Sugar Tech. 16(2): 113-124. doi: 10.1007/s12355-014-0303-8.
Srinivas M, Sravya B, Prudhvi Raj S, Reddy KS. 2020. Crushing method selection for non- centrifugal sugar production by FAHP– ELECTRE I, International Journal of Low- Carbon Technologies 15 (3): 328–335. doi: 10.1093/ijlct/ctz081.
Swaminathan MS. 1991. Science and integrated rural development. Concept Publishing Company.
Thai CCD. 2013. Studies on the clarification of juice from whole sugar cane crop (Doctoral dissertation, Queensland University of Technology).
Toufektsian M, Salen P, Laporte F. 2000. Manganese and selenium in jaggery and their roles in antioxidant defense. Biochemical Journal 350(2): 331-336. doi.org/10.1042/0264 6021: 3500331.
Umesh KP, Chand K. 2015. Application of response surface method as an experimental design to optimize clarification process parameters for sugarcane juice. Journal of Food Processing & Technology. 6(2): 422. doi: 10.4172/2157-7110.1000422.
Uppal V. (2018). Essential minerals and vitamins in jaggery and their enzymatic activity. Journal of Nutrition and Health 25(6): 512-519. doi.org/10.1016/j.jnutbio.2018.06.014.
Vasey C. 2020. Magnesium benefits in jaggery for muscle and nerve function. Clinical Nutrition, 39(3): 674-680. doi.org/10.1016/ j.clnu.2020.03.018.
Vivek G, Samsai TA. 2019. Study on the consumption pattern of Khandsari sugar in Coimbatore city, Tamil Nadu. International Journal of Farm Sciences 9(3): 28–31. doi : 10.5958/2250-0499.2019.00065.X.
Walfrod, S. N. 1996.Composition of Cane Juice. Sugar milling Research Institute, University of Natal, Durban.
Wangpan T, Gogoi H, Taka TAPI, Tangjang S. 2019. Bio-cultural Diversity and Ethnobotanic Utility of Indigenous Rice (Oryza sativa L.) in Lakhimpur District, Assam, India. Notulae Scientia Biologicae. 11(1), 138-144. doi:10.15835/ nsb11110354.
Downloads
Submitted
Published
Issue
Section
License
Copyright (c) 2023 https://creativecommons.org/licenses/by-nc-sa/4.0/
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
It is mandatory on the part of the corresponding author to furnish the article declaration form at the time of submission of the manuscript or after acceptance.
Authors who publish with JSR agree to the following terms:
- Authors retain copyright and grant JSR right of first publication with the work simultaneously licensed under Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Society for Sugarcane Research and Development
How to Cite
