Zobrazeno 1 - 10
of 971
pro vyhledávání: '"Jaggery"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract Osmotic processes play a crucial role in developing high-quality intermediate moisture food products. This study investigates the role of osmotic dehydration focusing on using natural sweeteners to reduce health risks from refined sugar. Jag
Externí odkaz:
https://doaj.org/article/552bce51796246f283ade2ccc41ea65a
Autor:
Reetika Sharma, Rakesh Kumar, Parshant Bakshi, Amit Jasrotia, Bhav Kumar Sinha, Neetu Sharma, Peeyush Sharma, Vijay Kumar, Monika Sood, Maanik Dadheechi
Publikováno v:
BioResources, Vol 19, Iss 4, Pp 8173-8187 (2024)
This study was conducted over two growing seasons (2022-2023 and 2023-2024). Using a randomised block design, 16 treatments consisted of combinations of vermicompost, biochar, jaggery, poultry manure, farmyard manure, cow urine, and neem cake, and th
Externí odkaz:
https://doaj.org/article/b52df9c505764fb3a4050ac8bd7ddd34
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100604- (2024)
The consumer demand for healthier alternative sweeteners to replace modern confectionery continues to increase. Jaggery is a traditional non-centrifugal cane sugar used as a sweetener. This study investigates the physicochemical parameters, antioxida
Externí odkaz:
https://doaj.org/article/3e432a76fdca461facd7bf864d9c9992
Publikováno v:
Journal of Sugarcane Research, Vol 11, Iss 2, Pp 130-136 (2023)
Sugarcane cultivation in Kerala had a glorious past.Till 1920’s sugarcane cultivation was in limited areas bordering Coimbatore district of Tamil Nadu and later it spread to other parts of the state with the establishment of sugar factories during
Externí odkaz:
https://doaj.org/article/40a130593c8642eeafc90e8dca77cae9
Autor:
Mirinal Kumar Rayappa
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100829- (2023)
Non-centrifugal sugar (NCS) refers to the unrefined natural sugar that is obtained by solvent (naturally present water) evaporation of tree sap resulting in the subsequent crude crystallization of sugar molecules. Compared to the globally available w
Externí odkaz:
https://doaj.org/article/ed6b6ba6f9a149cab07c135f04258f1c
Autor:
Asfaq, Khan Chand, Gazia Nasir, Afzal Hussain, Bhawna Bisht, Shuchi upadhyay, Sameer Ahmad, Sanjay Kumar
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100790- (2023)
The present investigation was focused on the optimization of process parameters for edible coating and the evaluation of quality characteristics of coated jaggery cubes stored for a period of 150 days. Quality parameters were evaluated at intervals o
Externí odkaz:
https://doaj.org/article/ab224da5073f481dac2696b93bdaa491
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100310- (2023)
Due to increased consumer interest in healthy products, this study aims to formulate fruit peel bar as health-promoting functional products and minimize environmental impacts through agricultural waste utilization. The bar was formulated by optimizin
Externí odkaz:
https://doaj.org/article/bd7069796b6a401a87dcbf274ff785f9
Autor:
Hewa Pathiranage Dilani Thilanka Hewa Pathirana, Isuru Wijesekara, Loku Liyana Waduge Chandi Yalegama, Chaminda Garusinghe, Madhura Arunoda Jayasinghe, Kande Pramuditha Waidyarathne
Publikováno v:
Journal of Future Foods, Vol 2, Iss 3, Pp 261-265 (2022)
Type 2 diabetic mellitus is a predominant metabolic disorder that has a direct impact on human health. Although scientific data are deficit, coconut jaggery has been suggested as a better alternative for cane sugar by some individuals. This study was
Externí odkaz:
https://doaj.org/article/cc4838ff7f5c4f408eea5d7a55f3ff19
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100269- (2023)
An effort was made to study and optimize the processes involved in producing palmyrah palm jaggery and candy by tapping into the inflorescence of the palm tree using lime-laced collection pots and neera (containing palm sap, cane sugar, and water), r
Externí odkaz:
https://doaj.org/article/2dd9abbfb0ae42fca2c9a6bf63982080
Autor:
Ashwini Upadhyaya, Sachin K. Sonawane
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100256- (2023)
The worldwide food sweetener market is projected to be valued at more than 100 billion dollars by the end of this decade, with the Asia-south Pacific region witnessing the highest market share growth. However, with increased awareness about the healt
Externí odkaz:
https://doaj.org/article/eab50a636a45497c9dacb86fa7c5f87e