Jaggery is a concentrated product of cane juice or date juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, up to 20% moisture, and the remainder made up of other insoluble matter, such aswood ash, proteins, and bagasse fibers. Jaggery is mixed with other ingredients, such as peanuts, condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies.
||Sucrose (on Dry Basis) Percent By Mass
||reducing Sugars (on Dry Basis) Percent By Mass
||Sulphur Dioxide (on Dry Basis) Percent By Mass
||Water Insoluble Matter (on Dry Basis) Percent By Mass
||Sulphated Ash (on Dry Basis) Percent By Mass
||Ash Insoluble in Dilute Hydrochloric Acid (on Dry Basis) Percent By Mass
Uses of Jaggery
Jaggery is widely used in cooking. In addition to its consumption in the raw form, it is used in the traditional dishes where it lends a touch of sweetness to the sourness and spiciness of the preparations.
Further, it is used in the preparation of alcoholic beverages and to make items like candy, toffees, jaggery cakes and other similar sweet preparations. Its regular usage is advocated in the daily diet as it is a healthy and unrefined form of sugar.