Development of FT-IR and FT-NIR methods for analysis of moisture and sugars in Jaggery

Jaggery is a natural sweetener obtained from sugarcane, palm or sweet sorghum. It is consumed in almost all sections of the society in India. Number of R&D efforts have been made to understand the physio-chemical properties via analytical method developments and functional properties of jaggery. However, majority of jaggery analysis is still being carried out by employing conventional methods which are laborious and time consuming. In this preprint, we report the, FT-IR and FT-NIR methods for analysis of moisture content and sugar contents in jaggery.