Palmyrah palm and its products (Neera, Jaggery and Candy)—A Review on chemistry and technology

Abstract

The worldwide food sweetener market is projected to be valued at more than 100 billion dollars by the end of this decade, with the Asia-south Pacific region witnessing the highest market share growth. However, with increased awareness about the health hazards associated with the regular consumption of artificial sweeteners and ultra-processed cane sugar, the demand for natural, minimally processed, organic alternatives has also witnessed a surge. Palm jaggery is one such product. Made from the sap of the Palmyrah palm tree, this jaggery is believed to be a suitable alternative to sugar in all forms of food. This review provides a comprehensive look at all the advances made in the production and characterization of palm jaggery and its allied products. The review highlights the research carried out to understand the health benefits associated with consuming palm jaggery and palm candy.

Keywords

• Palm jaggery
• Process design
• Flavor
• Millard reaction
• Caramelization