Effect of Modified Atmosphere Packaging on Keeping Quality of Jaggery
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RESEARCH ARTICLE
Effect of Modified Atmosphere Packaging on Keeping Quality of Jaggery Dilip Kumar • Jarnail Singh • D. R. Rai Mahesh Kumar • S. Bhatia
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Received: 10 March 2012 / Accepted: 19 November 2012 / Published online: 7 December 2012 Ó Society for Sugar Research & Promotion 2012
Abstract Storage behaviour of cubical jaggery samples stored in linear density polyethylene (LDPE), poly propylene (PP) and polyethylene terephthalate (PET) films under 100 % nitrogen was investigated for a period of 8 months (February–September). Jute bag was taken as control. The change in quality characteristics such as moisture content, colour, hardness, reducing sugar and total phenols was determined at an interval of one month. The experimental data showed that jaggery moisture increased from 10.53 to 15.49 (wb) in jute bag storage while it decreased to 9.45, 9.31 and 9.63 in LDPE, PET and PP respectively. Similarly the L value of colour measurement showed a decreasing trend in all type of storage which indicated that jaggery became darker during storage. The reducing sugar increased in all storage materials during storage. The increase was maximum for jute bag (25.81) followed by PP (14.99). Hardness decreased from 360 to 67.42, 64.56, 97.36 and 1.97 newtons (N) in LDPE, PET, PP and jute bag, respectively. Good keeping quality can be maintained in polymeric films with nitrogen flushing. Overall performance of PET film was best as it showed less reduction in quality parameters during storage. Keywords
Jaggery Storage Nitrogen Polymeric films
D. Kumar (&) Division of Agricultural Engineering, Indian Institute of Sugarcane Research, Lucknow, UP 226002, India e-mail: [email protected] J. Singh M. Kumar S. Bhatia Division of Process and Food Engineering, College of Agricultural Engineering, Punjab Agriculture University, Ludhiana 141004, India D. R. Rai TOT Division, Central Institute of Post Harvest Engg. & Technology, Ludhiana 140004, India
Introduction Jaggery (also known as gur) is a natural, traditional sweetener made by the concentration of sugarcane juice. It is a traditional unrefined non centrifugal sugar consumed in Asia, Africa, Latin America and the Caribbean. It contains all the minerals and vitamins present in sugarcane juice and that is why it is known as healthiest sugar in the world. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. India is the largest producer and consumer of jaggery in the world. Out of the total world production, more than 70 % is produced in India (Rao et al. 2007). It is consumed in almost all sections of the society as a sweetener and as a source of energy. It is also used in animal feed mixtures. In Ayurvedic way of medicine, it is used as medicine, blood purifier and base material for syrups. Jaggery and Khandsari are among the major agro processing industries found in rural sector of India. Nearly 50 % of total sugarcane produced in the country is used for manufacture of ab
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