International Journal of Processing and Post harvest Technology

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Accelerated Storage and Shelf-Life of Whey Protein Concentrate and Gum Arabic Coated Solid Jaggery


Affiliations
1 Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), India
2 AICRP on Post-Harvest Engineering and Technology, Regional Agricultural Research Station, Anakapalle (A.P.), India
     

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Sugarcane jaggery samples (25 g) were coated with the optimized concentration of edible coating (0.5% WPC and 0.5% gum arabic) and placed in LDPE, HDPE and PP pouches packed thenine pouches (three LDPE pouches, three HDPE and three PP pouches) with MAP machine. The samples were analyzed for important physico-chemical characteristics viz., sucrose, reducing sugars, colour, Hardness and moisture content. The whey protein coated solid jaggery stored in PP packets under vacuum was found to be better i.e., low increase in reducing sugars and decrease in non-reducing sugars, as compared to the samples packed in LDPE, HDPE under vacuum and MAP at storage temperature of 25°C. Accelerated storage studies were conducted for the sugarcane solid jaggery samples (50 g) coated with optimized concentration of edible coating (0.5% concentration of both protein (WPC) and polysaccharide (gum arabic) based) placed in LDPE, HDPE and PP pouches with vacuum and MAP packing and all these pouches were placed in the desiccator at 90% RH and this desiccator was kept in incubator at 45p C. The maximum predicted storage life i.e. 255.44 days was obtained in the 0.5% WPCedible coated solid jaggery packed in LDPE with vacuum packaging machine.

Keywords

Jaggery, Edible Coating, Whey Protein, Gum Arabic, Accelerated Storage Studies.
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  • Accelerated Storage and Shelf-Life of Whey Protein Concentrate and Gum Arabic Coated Solid Jaggery

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Authors

B. Madhu
Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), India
S. Patel
Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), India
P. V. K. Jagannadha Rao
AICRP on Post-Harvest Engineering and Technology, Regional Agricultural Research Station, Anakapalle (A.P.), India
P. Sreedevi
AICRP on Post-Harvest Engineering and Technology, Regional Agricultural Research Station, Anakapalle (A.P.), India

Abstract


Sugarcane jaggery samples (25 g) were coated with the optimized concentration of edible coating (0.5% WPC and 0.5% gum arabic) and placed in LDPE, HDPE and PP pouches packed thenine pouches (three LDPE pouches, three HDPE and three PP pouches) with MAP machine. The samples were analyzed for important physico-chemical characteristics viz., sucrose, reducing sugars, colour, Hardness and moisture content. The whey protein coated solid jaggery stored in PP packets under vacuum was found to be better i.e., low increase in reducing sugars and decrease in non-reducing sugars, as compared to the samples packed in LDPE, HDPE under vacuum and MAP at storage temperature of 25°C. Accelerated storage studies were conducted for the sugarcane solid jaggery samples (50 g) coated with optimized concentration of edible coating (0.5% concentration of both protein (WPC) and polysaccharide (gum arabic) based) placed in LDPE, HDPE and PP pouches with vacuum and MAP packing and all these pouches were placed in the desiccator at 90% RH and this desiccator was kept in incubator at 45p C. The maximum predicted storage life i.e. 255.44 days was obtained in the 0.5% WPCedible coated solid jaggery packed in LDPE with vacuum packaging machine.

Keywords


Jaggery, Edible Coating, Whey Protein, Gum Arabic, Accelerated Storage Studies.

References