Quality evaluation of a jaggery prepared from developed three pan jaggery making furnace

Abstract

Sugarcane (Saccharum officinarum L.) is an oldest crop known to man, India contributing 18% of total world production of sugarcane. A three pan jaggery making furnace was developed with low carbon content food grade steel. The effect of two independent variables viz., Striking temperature 118 ᵒC and 120 ᵒC (2 levels) and Depth of juice 25%, 50% and 75% (3 levels) were studied on the quality parameters of the jaggery like total sugars (%), reducing sugars (%), non- reducing sugars (%) and colour transmittance (%) and sensory analysis was conducted for prepared jaggery samples. The treatment with 120 °C striking temperature and 50% depth of juice was found to be best among all the treatments.