Chemical Adulteration In Jaggery

By: Patel, Ravi Bachubhai

Jaggery Is a Traditional Non Centrifugal Sugar Product. That Is Commonly Consumed in Some Countries in Asia and Americas. It Is Typically Made from The Concentrated Sap or Juice of Palm Trees. The Process of Making Jaggery Involves Extracting the Juice from The Sugarcane or Palm, Then Boiling and Reducing It to Create a Dense, Concentrated Product.Jaggery is distinct from refined sugar as it retains more of the natural nutrients present in the sugarcane or palm sap, including vitamins and minerals like iron, magnesium, and potassium. the color of jaggery can range from golden brown to dark brown, and its test is often described as caramel.

• Format: Paperback
• Language: English
• ISBN: 6207654714
• ISBN13: 9786207654710
• Release Date: June 2024
• Publisher: LAP Lambert Academic Publishing
• Length: 96 Pages
• Weight: 0.33 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"