An Overview on Panela
Subject Areas : food microbiologyS. Kouhestani 1 , M. Honarvar 2
1 - BSc Student of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Keywords: Food Composition, Health Benefit, Jaggary, Non-Centrifugal Sugarcane, Panela, review,
Abstract :
Sugarcane being a rich source of nutrients containing, phytocompounds, unique taste and aroma, where unrefined sugars (e.g. Panela) is produced from it. Panela is non-centrifugal cane sugar (NCS), a high carbohydrate-content food obtained by evaporation of water in sugarcane juice and is known by different name such as jaggery (South Asia), kokuto (Japan), Hakura (Srilanka), rapadura (Brazil), Gur/Desi (Pakistan) and Shekar sorkh/ Tabarzard (north of Iran). Despite the fact that panela has great properties and components, Panela is a relatively unknown product in Iran. According to the following literature review work and analysis provide and gain more information concerned with this product and its functional properties.
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