Non Centrifugal Sugar (NCS): a review of its production, nutritional composition,health benefits and industrial applications

Jaggery, a traditional sweetener derived from sugarcane juice, holds a significant place in the Indian diet and various cultures worldwide. Despite being less processed than white sugar, it retains essential phytochemicals like polyphenols, contributing to its high nutritive value and potential health benefits. However, challenges such as its dark appearance, limited shelf life, and chemical clarificants during processing have impacted its consumer preference. This review delves into the production, processing, storage conditions, nutritional composition, health benefits, and industrial status of jaggery, emphasizing its cultural significance and potential for innovation. India, being the second-largest sugarcane producer globally, contributes significantly to jaggery production, which remains a vital part of rural economies and traditional diets. The traditional jaggery-making process, involving extraction, clarification, boiling, and moulding, has seen substantial technological advancements. Modern methods, including energy-efficient boilers, continuous flow pans, advanced filtration, and automated packaging, have improved the efficiency, quality, and safety of jaggery production. These advancements ensure better product consistency, extended shelf life, and adherence to international quality standards. The review also underscores jaggery's health benefits, such as detoxification, improved digestive health, enhanced immunity, and the potential to combat oxidative stress-induced diseases.