NDLI: A Study on Utilisation of Whey in Jaggery Production

Content Provider	Springer Nature Link
Author	Madariya, P. B. Rao, K. Jayaraj
Copyright Year	2012
Abstract	Whey is a by-product of dairy industry and contains nutrients such as whey proteins, lactose and minerals. The objective of this study was to utilize whole whey in the preparation of cane jaggery, so that the nutrients present in the whey are fully incorporated into the jaggery. Two types of whey, namely, paneer (Indian cottage cheese) whey (PW) and Cheddar cheese whey (CW) were tried for production of jaggery with or without additives. The effect of whey constituents on the sensory quality of jaggery was studied for standardization of a method for manufacture of jaggery. The jaggery prepared from pure PW and CW was hard, brittle and was salty in taste. But, the quality of the whey jaggery was improved by the addition of cane sugar or cane jaggery at 15 % (w/w) during the preparation or by using the admixture of whey and sugarcane juice (1:1 v/v) for jaggery preparation. Neutralization of PW with sodium bicarbonate further enhanced the sensory attributes of whey jaggery, but in case of CW neutralization was not required. The colour of whey jaggery was light brown when sugar was used as additive, but darker when cane jaggery was used as additive. The overall sensory quality of the whey jaggery prepared by the optimized method was comparable with the quality of sugarcane jaggery (7.7 and 8.1 score out of 9.0 on Hedonic scale, respectively) and contained higher protein and mineral levels than sugarcane jaggery. It was concluded that good quality nutritional jaggery could be prepared by utilizing whey, a by-product of dairy industry, mitigating the problem of disposal of whey being faced by the dairy industry.
Starting Page	295
Ending Page	303
Page Count	9
File Format	PDF
ISSN	09721525
Journal	Sugar Tech
Volume Number	14
Issue Number	3
e-ISSN	09740740
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-07-03
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Whey Jaggery Sensory evaluation Cane sugar Sugarcane juice Protein content Agriculture
Content Type	Text
Resource Type	Article
Subject	Agronomy and Crop Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
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9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

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