Title of article :
An Overview on Panela
Author/Authors :
Kouhestani, S BSc Student of the Department of Food Science & Technology - Science and Research Branch - Islamic Azad University, Tehran , Honarvar, M Associate Professor of the Department of Food Science & Technology - Science and Research Branch - Islamic Azad University, Tehran
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.
Keywords :
Food Composition , Health Benefit , Jaggary , Non-Centrifugal Sugarcane , Panela , Review
Journal title :
Journal of Food Biosciences and Technology
