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The quality of jaggery is judged by its colour; brown means it is higher in impurities and golden-yellow implies it is relatively pure. Due to this grading scale, coloured adulterants are sometimes added to jaggery to simulate the golden hue.

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Basmati is a type of long-grain aromatic rice. Basmati rice is a special quality of rice that is grown in India and Pakistan. Basmati rice has a unique fragrance and flavor caused due to presence of a chemical called 2-acetyl-1-pyrroline. This chemical is found in Basmati rice at about 90 ppm (part per million), which is 12 times more than non-basmati rice varieties.

Non- basmati rice comes in all kinds of different shapes and sizes. Some are long and slender, some are short and thick, some are like beads, and some may be round. None have the same characteristics as basmati rice i.e. they do not have both the aroma and post cooking elongation.

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Grapes have been cultivated for thousands of years and have been revered by several ancient civilizations for their use in winemaking. There are many types of grapes including green and black. They grow in clusters and come in seeded and seedless varieties. Grapes offer a wealth of health benefits due to their high nutrient and antioxidant contents.

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Though all vegetables are important for health, certain kinds offer unique benefits. Onions are members of the Allium genus of flowering plants that also includes garlic, shallots, leeks and chives. These vegetables contain various vitamins, minerals and potent plant compounds that have been shown to promote health in many ways. .

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Peanuts (Arachis hypogaea) are a legume that originated in South America. They go by a variety of names, such as groundnuts, earthnuts, and goobers. Despite their name, peanuts are unrelated to tree nuts. As a legume, they’re related to beans, lentils, and soy. In the United States, peanuts are rarely eaten raw. Instead, they are most often consumed roasted or as peanut butter.

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Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food technology. The most important among these are that added sugar in foods acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent.