Tuesday, April 20, 2021

Neera jaggery

Neera is the sweet honey colored, unfermented sap tapped from the immature inflorescence of coconut. It is oyster white, and translucent. It is obtained by slicing the spathes of the palmyra, coconut and sago palms, and scraping the tender most part, just below the crown.

Jaggery is the main product of neera. Jaggery is a traditional sugar brown in color made by open evaporation without centrifugation of neera.

Neera jaggery is solid or semi-solid crystalline mass obtained by boiling and evaporating Neera in small batches with final product having pH in the range of 6.5-7.0.

The production requires minimal heat treatment without the aid of any additives or enzymes. Caramelization turns the heated Neera from milky white to transparent brown.

Neera jaggery is widely use as sweetening agent in food products.
Neera jaggery
at
Labels: , ,

The Most Popular Posts

  • Flavonoids
    Acai juice is rich in potent antioxidants, such as flavonoids. Citrus fruits juices like oranges, grapefruit, tangerines, lemons, and limes ...
  • Adulteration of Fruit Juice
    Adulteration of Fruit Juice The adulteration of fruit juice is widespread. As with any commodity, juice manufacturers, blenders and users ca...
  • Lycopene in watermelon juice
    It’s not difficult to prepare watermelon juice. Just scoop watermelon and put into a high-speed blender and blend for 20 seconds. Then serve...
  • Dates syrup
    Palm date ( Phoenix dactylifera L.) is an important fruit in Middle Eastern countries and it is one of the oldest fruit trees in the world....
  • Grape juices: Composition and health benefits
    Grapes belong to the world’s largest fruit crops and is one of the most diffuse fruits in the world both as fresh fruit (table grape) and pr...
  • Food Science and Technology
    Terpenes belong to the biggest class of secondary metabolites and basically consist of five carbon isoprene units which are assembled to each other (many i...
  • SAF-DYNAMICS of Food Science and Technology
    Disaccharides consist of two sugars joined by an O-glycosidic bond. The most abundant disaccharides are sucrose, lactose and maltose. Other disaccharides i...