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Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Sugarcane or sugar cane (Saccharum officinarum Linn.) is a perennial grass of the family Poaceae (63). It was first grown in Southeast Asia and western India. It is now cultivated in the tropical and sub-tropical regions from Australia, India, South Asia to South Africa, South America, Cuba, Mexico, and the United States. Approximately 70% of crystal sugar production worldwide comes from sugarcane and 30% from sugar beet. The most important constituent in whole sugarcane is sucrose which is typically measured in the plant stalk (64). Sugarcane juice is the extracted liquid mainly used for the production of crystalline sugar or white sugar and other products like raw sugar, brown sugar, molasses, jaggery, candies, and ethanol. Fresh sugarcane juice is a common drink in Southeast Asia. The main byproducts of the sugar industry are bagasse, molasses, and sugar wax (64). After treatment of sugarcane juice by evaporation, concentration and centrifugation, crystalline raw sugar is settled down, then refined to give table sugar or white sugar, while the viscous supernatant liquid is called molasses. Jaggery is generally produced in developing countries from sugarcane juice after filtration and boiling, but without sugar refining. Hence, jaggery sugar has a natural dark brown color (63–64).
Rasayana preparations
Published in H.S. Puri, Rasayana, 2002
In India, cane sugar juice is used for making raw sugar (brownish in colour) and for sugar manufactured by western technology. In addition to these, an indigenous method of refining sugar has been used for a very long time. The end product, called Mishri, consists of lumps of transparent, bold crystals. This sugar candy is considered to have a cooling effect and is used in auspicious ceremonies and in Ayurvedic medicaments as a sweetening agent. In the present book, the term sugar candy has been used for Mishri, to differentiate it from other forms of sugar.
Cooking for Diabetes Prevention
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Andres Victor Ardisson Korat, Grace Rivers
Sugar-sweetened beverages are any liquids that are sweetened with various forms of added sugars such as sugar, corn sweetener, corn syrup, dextrose, fructose, glucose, high-fructose corn syrup, honey, lactose, malt syrup, maltose, molasses, raw sugar, and sucrose. These beverages include soda, sports drinks, energy drinks, sweetened waters, and coffee and tea beverages with added sugars (U.S. Department of Health and Human Services and U.S. Department of Agriculture, 2015). There is a well-established link between sugar-sweetened beverage consumption and increased T2D risk. A meta-analysis of observational studies observed that for every daily 250 ml consumption increase, there was a 21% increase in T2D risk (Schwingshackl et al., 2017). Evidence from a separate study showed that these associations seemed to be relevant mostly for consumption of sugar-sweetened beverages and artificially sweetened beverages but inconclusive for fruit juice intake (Imamura et al., 2016). Consumption of sugary drinks is a risk factor of weight gain and obesity, but these associations persist after accounting for adiposity (Malik & Hu, 2019). There are various mechanisms linking sugar intake through sugary beverages including elevations of blood glucose levels and dysregulation of chronic inflammation that may lead to the development of insulin resistance (Malik & Hu, 2019; Schwingshackl et al., 2017). Furthermore, consuming fructose in the form of high-fructose corn syrup may have its own independent effects when consumed in excess as it may lead to increase in hepatic de novo lipogenesis and insulin resistance (Malik & Hu, 2019).
Food and beverages undermining elderly health: three food-based dietary guidelines to avoid or delay chronic diseases of lifestyle among the elderly in South Africa
Published in South African Journal of Clinical Nutrition, 2021
Yasaman Jamshidi-Naeini, Gugulethu Moyo, Carin Napier, Wilna Oldewage-Theron
The World Health Organization (WHO) defines sugars as (a) intrinsic sugars that are present in the structure of fruits and vegetables by nature (fructose); (b) sugars that are present in dairy (lactose and galactose); (c) free sugars including monosaccharides and disaccharides added to foods and beverages by the food industry or the consumer; and (d) sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.37 Based on the definition by the WHO, it seems that the terms ‘free sugars’ and ‘added sugars’ are used interchangeably. Added sugars could be listed under different names on food labels, including brown sugar, corn sweetener, corn syrup, dextrose, fructose, glucose, high-fructose corn syrup, honey, invert sugar, lactose, malt, syrup, maltose, molasses, raw sugar, sucrose, trehalose and turbinado sugar.38 Foods with intrinsic sugars generally have more favourable nutrient profiles compared with those with added sugars that are added to foods during processing and preparation including mostly foods (e.g. jam, biscuits, cake, sweets, chocolates, sweetened breakfast cereals) and beverages (e.g. carbonated sugar-sweetened beverages, sweetened fruit and dairy drinks, fruit-flavoured squashes) higher in energy and lower in nutrient density.39
Noise exposures of sugar cane mill workers in Guatemala
Published in International Journal of Audiology, 2020
Ashley M. Stumpf, Grant Erlandson, Jennifer Ruths, Deanna K. Meinke, Lee S. Newman, Lyndsay Krisher, Daniel Pilloni, Alex Cruz, Claudia Asensio
The milling process begins when raw sugar cane is delivered to the mill by truck and trailer. Crane operators then dump the trailer of cane into a system of conveyors where processing begins. The cane is then transported into the milling station. There are employees whose job is to ensure that rocks are not integrated in the cane as it enters the milling stage. At the milling stage, the cane first is chopped up in small pieces before it is completely crushed to begin the juice extraction process. The juice is then pumped through a clarification process to remove impurities such as plant fibre and soil. The tuning of the clarification process is made depending on the type of sugar being produced (white, brown, refined). Next, the clarified juice is pumped through a quintuple effect evaporation system. An evaporator is a large tank filled with hundreds of smaller metal tubes that is heated to high temperatures to evaporate water from the juice. Due to scaling, the evaporators need to be cleaned. To clean evaporators, employees enter into the evaporator through a manhole, and use a high-pressure power washer to remove scale from the piping under relatively confined conditions. After the evaporation stage, concentrated syrup is pumped into a crystallization station, where crystal formation is obtained by very low-pressure evaporation and controlled temperatures in equipment called vacuum pans. The resulting sugar product (massecuite) is then passed through a centrifuge. The centrifuges rotate at high speeds to separate substances with different densities by means of centrifugal force. Centrifuge workers ensure that each centrifuge is working correctly and monitor the production. A seeder then begins the crystallization process which is monitored by a crystallization inspector. The final stage is packaging the sugar into sacks and loading for distribution. There exist other support functions inside the mill that maintain the process. These support processes include plant maintenance (e.g. welding and equipment maintenance and mechanics) and computer operation of the manufacturing processes. Bagasse, a cane-fibre by-product of the milling process, is burned in ovens (calderas) which fuel boilers in order to generate steam energy for the plant. Heavy equipment operators drive graders outside the mill and keep the roads and yard clear of debris. Molasses, another by-product of the milling process, is either sold separately or distilled into ethanol.