Techniques for quality gur production and its importance in human diet

摘要

Gur is a natural product of sugarcane commonly known as 'jaggery'. It is considered to be healthier than white sugar due to its quality of high calorie sweetener, and constituents of various vitamins and minerals. In India, 36 per cent of the total sugarcane production is used for the production of jaggery and khandsari, which accounts for more than 60 per cent of the world jaggery production. It is made up of longer chain of sucrose. Hence, it is digested slowly and supplies energy for longer period; it is more useful for body as compared to white sugar, which is digested spontaneously. Magnesium present in jaggery strengthensour nervous system, helps to relax our muscles, gives relief from fatigue and takes care of our blood vessels. Presence of small amount of selenium along with magnesium acts as an anti-oxidant, which scavenge free radicals from our body. The potassium and low amount of sodium present in it maintain the acid balance in the body cells and also control our blood pressure. In Ayurveda, it was known for its property to increase the health of bone marrow. Eating shakkar mixed with ghee serves as cleanser forlungs and intestine, and acts as a digestive aid. It cleans the liver by flushing out harmful toxins, purifies the blood and boosts the immune system to fight against harmful infections, and prevents anaemia. It also plays an important role in relievingthe menstrual pains in females. In addition, it is an important component of human diet, especially, in the North Indian states. In Punjab, it is not only an important food component, but also has an imperative place in culture, celebrations and is a symbol of shagan. It is served as sweet dish after blending with other ingredients like til, peanuts and coconut. Jaggery has higher nutritional value as compared to sugar (Table 1). It preserves all minerals and vitamins found in cane juice, viz., calcium, iron, phosphorus, etc.