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Sugar Chemistry Division, U.P. Council of Sugarcane Research, Shahjahanpur-242001, Uttar Pradesh, India
Govind. P. Rao
Division of Plant Pathology, Indian Agricultural Research Institute, New Delhi-110012, India
Society for Conservation & Resource Development of Medicinal Plants, A-155, Weaver's Colony, Ashok Vihar, Phase-IV, New Delhi-110052 Delhi, India
Scientific Correspondence Journal
Sugar Tech | 27 July 2021
Balanced food is thought to be a healthier diet that will benefit human health in addition to the usual healthy diet requirements. It is also known as functional food, which is food that makes a clear claim of health benefits, as well as a claim of boosting the immune system. Besides, malnutri-tion and under nutrition are also of major concerns around the globe, especially in developing countries. Jaggery is a healthy non-centrifugal sugar (NCS) that is being used across many Asian/African countries and Colombia. Nowadays, different value-added food products made of jaggery are being used globally as part of daily cuisine, drinks, and desserts. ‘Gur’ is the Indian word for jaggery and is mentioned as a sweetener in Ayurvedic medicines for over 3000 years. However, the name jaggery is derived from the Portuguese word ‘jagara’ that means coarse brown sugar. Indian Refined white sugar consists of sucrose, while jaggery consists of minerals and vitamins along with glucose, fructose (invert sugars), and sucrose (Ghosh et al. 1998). The jaggery consists of mineral con- tent (calcium, phosphorous, magnesium, potassium, iron, zinc, copper, and vitamins (folic acid, B-complex, etc.)). Jaggery not only provides energy but also helps to avoid rheumatic diseases, bile disorders, weakness, muscle, nerve, and blood vessel relaxation, regulates blood pressure and decreases water accumulation, and raises hemoglobin levels to prevent anemia (Ghosh et al. 1998). According to Ayurveda, jaggery is found to be useful in the treatment of throat and lung infections.