Author(s):

Parth Hirpara, Nitin Thakare, VD Kele and Dhruvin Patel

Abstract: Jaggery is a natural sweetener obtained by concentrating the juices obtained sugarcane and/or palm trees. Jagerry can be used as a base for number of sweet dishes in different countries because it has sweet winy fragrance and delicious flavor which lies between brown sugar and molasses. It contains nutrients like protein, vitamins and minerals like iron and copper. It is also used as an energy food having therapeutic advantage so, it can be used for blood purification, regular functioning of liver and keeping blood healthy.A good quality jaggery has golden yellow colour, hard texture, crystalline structure, sweeter taste and less moisture content. Jaggery can be in the form of solid, liquid and granuals. In nowadays, manufacturers prepare organic jaggery which is free from chemical like sodium bicarbonate, sulphur dioxide, citric acid, alum, etc. Jaggery is known as ‘medicinal sugar’ which is used for pharmaceutical formulations. Jaggery improves digestion, helps in cleansing the liver, relieves constipation, boosts energy, purifies the blood, anti-toxic and anti-carcinogenic properties, relives tension, treatment of bronchial or lung infections and pre-menstrual syndrome. Jaggery can be added with some different natural flavour like black pepper, ginger, lemon, cardamom etc. and nutrients like protein, amino acids, peptides, vitamins and phytochemicals (flavonoids, polyphenols, phytosterols, etc.). Jaggery has been used for manufacture of ice cream, milk shake, sapota milk shakes and kulfi, jaggery chocolate etc. Due to number of advantages of jaggery is a better choice as compared to sugar.

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