Effect of Moisture Absorber and High-Density Polyethylene Bags on Shelf Life of Edible Coated Jaggery Cubes During Stora
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RESEARCH ARTICLE
Effect of Moisture Absorber and High-Density Polyethylene Bags on Shelf Life of Edible Coated Jaggery Cubes During Storage Asfaq1 • Khan Chand1
Received: 9 October 2019 / Accepted: 22 June 2020 Ó Society for Sugar Research & Promotion 2020
Abstract Designed experiments were carried out to study the behavior of moisture absorber and high-density polyethylene bags for increasing the shelf life of jaggery cubes stored under ambient conditions for 150 days of storage period. The results revealed that coated jaggery cubes were packed in HDPE bags with moisture absorber in preventing the absorption of moisture content inside the package to maintain the quality of jaggery cubes. Minimum changes in water activity, reducing sugar, TVC, and colour of jaggery cubes were obtained due to the presence of moisture absorber kept into HDPE bags. The water activity, colour difference (DE) and TVC decreased with increase in the thickness of HDPE bags followed by moisture absorber; it maintains the dry conditions inside the bags and forms uniform matrix over the dried jaggery cubes. The study recommended that coated jaggery cubes can be stored for 150 days at optimum conditions of moisture absorber (1.5 g/l), HDPE bags (100 lm) and concentration of CMC and HPMC (0.8 g/100 ml) without any change in the quality of jaggery. Keywords Moisture absorber HDPE bags Jaggery cubes Water activity and colour difference
& Khan Chand [email protected] 1
Department of Post Harvest Process and Food Engineering, College of Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263145, India
Introduction Jaggery is an eco-friendly, natural and traditional Indian sweetener made by the concentration of sugarcane juice and known all over the world in different local names such as Gur in India, Panela in Mexico and South America, Desi in Pakistan, Jaggery in Burma and African countries, Hakuru in Sri Lanka and Naam Taan Oi in Thailand. The non-centrifugal sugar (NCS) actually is the technical name of the product obtained by evaporation of water from the sugarcane juice (Shrivastav et al. 2016). Jaggery is extensively used by rural, semi-urban and urban population of India as it is cheaper than white sugar. It is effortlessly available and has high therapeutic and nutritive value and somehow accomplishes the scarcity of sugar by sharing its market. Jaggery is accessible in the market mainly in three forms i.e. solid jaggery, liquid jaggery and granular jaggery. India is the largest manufacturer and user of jaggery, and out of total world production, more than 70% is produced in India, and the production of jaggery in Uttarakhand was 1.8 MT in 2002 (Rao et al. 2007). Good-quality jaggery contains more than 70% sucrose, less than 10% of glucose and fructose, less than 5% mineral and less than 13% moisture (Nath et al. 2015). Out of the total production of jaggery in India, about 80% of the jaggery is prepared in solid form and remaining 20% in liquid form as well as granular form (Singh et al. 2013
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