Limitations of jaggery for inversion as compared to sucrose

Authors
Ghosh, S Ghadge, N Bongirwar, DR
Citation
S. Ghosh et al., Limitations of jaggery for inversion as compared to sucrose, J FD SCI M, 38(2), 2001, pp. 179-182
Citations number
9
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
179 - 182
Database
ISI
SICI code
0022-1155(200103/04)38:2<179:LOJFIA>2.0.ZU;2-I
Abstract
Inversion of jaggery using acid and enzyme was carried out and compared wit h sucrose inversion. Hydroxy-methyl-furfural (HMF), the neuro toxic by-prod uct of the processes was determined and served as a critical index for eval uation of the process and product quality. Limitation of jaggery compared t o sucrose with respect to product specification is reported.