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Author(s)
G.P. Rao
Division of Plant Pathology, Indian Agricultural Research Institute, New Delhi-110012, India
Priyanka Singh
Sugar Chemistry Division, U.P. Council of Sugarcane Research, Shahjahanpur-242001, Uttar Pradesh, India
Aniket Chauhaan
NALSAR University of Law, Hyderabad, 500101, Telangana, India
Scientific Correspondence Journal
RASSA Journal of Science for Society 3(1): 15-21, April 2021
Jaggery, commonly known as ‘gur’ is unrefined sugar available in powdered and solid form being utilized by people in South East Asia and Colombia. It is used both in sweet and salty dishes in many Indian and Asian cuisines. It is reported to have several nutrition rich, medicinal and health promoting properties (Srivastava and Singh, 2020,Singh, 2019). It keeps the body warm and prevents common cold. In addition to traditional dishes, jaggery is also used in making various types of candies, cakes and desserts. It is commonly used in villages because of its easy availability, economical and considered as rich source of energy. Apart from this, it is also given to cattle for increasing milk and health related issues. In comparison to white sugar, jaggery is slowly digested in the body system and gives sustainable energy for a long time (Srivastava and Singh, 2020).
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https://www.indianjournals.com/ijor.aspx?target=ijor:rjss&volume=3&issue=1&article=004
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