An Overview on Panela
محورهای موضوعی : food microbiology
S. Kouhestani
1
(BSc Student of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M. Honarvar
2
(Associate Professor of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
کلید واژه: Food Composition, Health Benefit, Jaggary, Non-Centrifugal Sugarcane, Panela, review,
چکیده مقاله :
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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