Vol. 12, Issue 12 (2023)

Author(s):
Aniket Thorat, GB Yenge, VP Kad, SP Sonawane, AA Walunj, MR Patil and AS Joshi

Abstract:
Jaggery, a traditional non-centrifugal sugar product made from sugarcane or palm sap, is a staple sweetener in many parts of the world. However, its storage presents a challenge due to its susceptibility to moisture absorption, and crystallization. The solid jaggery obtained from sugarcane juice were kept at room temperature (25-28 °C) for determining their better shelf life. Moisture content, colour, pH, reducing sugars, and non-reducing sugars were estimated for shelf life study. Results revealed that solid jaggery obtained from stirring and cooling mechanism with best operating parameters are kept for 90 days’ storage study having a good shelf life and quality.