|
|||||||||||||||
|
INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
||||||||||||||
Issue: May 2024
Volume 9 | Issue 5
Review Result and Publication of Paper within : 2-3 days
Click Here For more DetailsFor Authors
Forms / Download
Published Issue Details
Editorial Board
Other IMP Links
Facts & Figure
Impact Factor : 8.76
Issue per Year : 12
Volume Published : 9
Issue Published : 96
Article Submitted :
Article Published :
Total Authors :
Total Reviewer :
Total Countries :
Indexing Partner
Join RMS/Earn 300
Licence
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
|
Published Paper Details
|
|
| Paper Title: | VALUE ADDITION OF STANDARDISED LIQUID JAGGERY |
| Authors Name: | Akshaya C , Rahul Cyriac |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJNRD_193400
|
| Published Paper Id: | IJNRD2305100 |
| Published In: | Volume 8 Issue 5, May-2023 |
| DOI: | |
| Abstract: | Production of jaggery is seasonal, hence its storage and preservation isimportant. Large scale storage of jaggery becomes critical during winter andmonsoon. Hence there is need for alternative procedure for production ofgood quality jaggery with reducing the application of chemical additives. Liquid jaggery is produced using different treatment and environment to obtain product of good quality. Assessment ofphysicochemical, nutritional, storage and microbial quality is done using AOAC and other procedures. Liquid jaggery is evaluated for acceptability. pH of liquid jaggery ranged from 3.47 to 5.30 and reducing sugar5.81 to 12.82 percent.S1(Control) is a better treatment. Moisture ranged from 2.28 to 17.89 percent, Brix 73.4 to 78.8, and Viscosity 10.1 to 75.5centipoise respectively. Potassium content ranged from0.050 to 0.061mg Phosphorus 0.0031 to 0.040 percent, Nitrogen from 50.600 to 137.200 mg respectively. Overall acceptability ranged from 8 to 9.It could be concluded that shelf life of liquid jaggery can be increased by standardizing and also acceptability and need for liquid jaggery can be increased by value addition and thus increasing their nutritional and nutraceutical value. Microbial and Nutritional quality were good. Therefore with standardizing and value addition by using specific physical techniques, good quality liquid jaggery can be produced as a small scale enterprise and income generating activity. |
| Keywords: | Liquid Jaggery, Value addition |
| Cite Article: | "VALUE ADDITION OF STANDARDISED LIQUID JAGGERY", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.8, Issue 5, page no.a784-a793, May-2023, Available :http://www.ijnrd.org/papers/IJNRD2305100.pdf |
| Downloads: | 000118751 |
| ISSN: |
2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
| Publication Details: |
Published Paper ID:IJNRD2305100 Registration ID: 193400 Published In: Volume 8 Issue 5, May-2023 DOI (Digital Object Identifier): Page No: a784-a793 Country: Thirssur, Kerala, India Research Area: Other Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2305100 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2305100 |
| Share Article: |
|
|
Click Here to Download This Article |
|
| Article Preview | |
|
|
|
Major Indexing from www.ijnrd.org
| Semantic Scholar | Microsaoft Academic | ORCID | Zenodo |
| Google Scholar | ResearcherID Thomson Reuters | Mendeley : reference manager | Academia.edu |
| arXiv.org : cornell university library | Research Gate | CiteSeerX | PUBLON |
| DRJI | SSRN | Scribd | DocStoc |
ISSN Details
 |
 |
|
ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
Journal Starting Year (ESTD) : 2016
DOI (A digital object identifier)
Conference
Open Access License Policy
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Important Details
Social Media
Licence
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Join RMS/Earn 300
| Copyright © 2024 - All Rights Reserved - IJNRD |
Facebook Twitter Instagram LinkedIn