Emerging Trends in Nutraceuticals (ETN)
Year : 2022, Volume : 1, Issue : 3
First page : (50) Last page : (55)
Article doi: : http://dx.doi.org/10.18782/2583-4606.118

Jaggery as a Potential Source of Nutraceutical in Food Products

Nuzhat Bashir and Owais Yousuf*
Department of Bioengineering, Integral University, Lucknow-226026
*Corresponding Author E-mail: mirowais33@gmail.com
Received: 16.09.2022  |  Revised: 29.11.2022   |  Accepted: 13.12.2022 

 ABSTRACT

Nutraceutical, functional, or fortified food balances the diet and aids in the development of immunity and prevents illness. Consequently, it delivers medical benefits in along with the nourishment. Foods that are healthy, safe, and simple to prepare are in high demand especially those which provide additional health benefits. One of them is jaggery (non-centrifugal sugar), which is manufactured from sugarcane juice. It has been known to mankind for about 3000 years and is an important part of many countries' rural diets. Because of the presence of amino acids, antioxidants, phenolics, and minerals, jaggery is considered as a nutraceutical. Jaggery is one of the world's most wholesome and beneficial sugars. It provides natural supplies of minerals and vitamins found in sugarcane juice and contain micronutrients having anti-carcinogenic and antitoxic characteristics. Jaggery is a better natural source of nutrients and could be utilized as a healthier nutritional option for white sugar. The nutraceutical value of jaggery can be increased by fortifying it with medicinally significant herbs and spices. This paper gives an overview of jaggery in terms of its processing and value addition aspects for its improved quality and safety.

Keywords: Jaggery, Nutraceutical, Sugar, Sugarcane.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Bashir, N., & Yousuf, O., (2022).  Jaggery as a Potential Source of Nutraceutical in Food Products, Emrg. Trnd. Nutr.1(3), 50-55.  doi: http://dx.doi.org/10.18782/2583-4606.118