International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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
     

   Subscribe/Renew Journal


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.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Arya, S.S., Premavalli, K.S., Siddiah, C.H. and Sharma, T.R. (1986). Storage behavior of freeze-dried watermelon. J. Food Sci. Technol., 20: 351–357.

  • Devi, K. Deepika, Paul, Sanjib and Sahu, K. Jatindra (2016). Study of sorption behaviour, shelf-life and colour kinetics of vacuum puffed honey powder at accelerated storage conditions. J. Food Sci. & Technol., 53(5) : 2334–2341.

  • Ergun, R., Lietha, R. and Hartel, R. W. (2010). Moisture and shelf-life in sugar confections, Critic. Rev. Food Sci. & Nutr., 50 (2): 162-192.

  • ICUMSA (1964). Methods of sugar analysis. Official and Tentative Methods Recommended by the International Commission for Uniform Methods of Sugar Analysis (ICUMSA) Ist Ed., pp.153.

  • Jaya, S. and Das, H. (2005). Accelerated storage, shelf-life and color of mango powder. J. Food Proc. & Preservat., 29: 45–62.

  • Mandal, D. Tudu, S., Mitra, S.R. and De, G.C. (2006). Effect of common packing materials on keeping quality of sugarcane jaggery during monsoon season. Sugar Tech., 8 (2&3) : 137-142.

  • McMinn, W.A.M. and Magee, T.R.A. (1997). Moisture sorption characteristics of starch materials. Drying Technol., 15(5): 1527–1551.

  • Mishra, Ritesh, More, P. K., Khan,Chand, Kumar, Sanjay, Bist and Singh, Ankur (2016). Efficacy of a coating composed of carboxymethyl cellulose And whey protein concentrate to control the quality of Jaggery. Internat. J. Engg. Sci.&Res. Technol., ISSN: 2277-9655.

  • Ramachandra, C.T. and Srinivasa Rao, P. (2011). Shelf-life and colour change kinetics of Aloe vera gel powder under accelerated storage in three different packaging materials. J. Food Sci. & Technol., 50(4): 747–754.

  • Rangana, S. (1987). Handbook of analysis of quality control of fruits and vegetables products, 2nd Ed; Tata Hill Publications, New delhi, India, pp. 14-16.

  • Shinde, B.N., Marathe, A.B. and Kadam, S.K. (1981). Effect of different wrapping materials and disinfectants on keeping quality of jaggery. Indian Sugar, 31(9): 609-615.

  • Shinde, B.N., Marathe, A.B., Javalekar, D.V. and Kadam, S.K. (1983). Effect of form and colour of polyethylene – the wrapping material on keeping quality of jaggeryduring storage. Indian Sugar, 32(12): 937-940.

  • Singh, J. (1998). Packaging. In: Jaggery & Khandsari research digest. Indian Institute of Sugarcane Research, Lucknow (U.P.) India, p. 87.

  • Singh, P.C. and Singh, R.K. (1996). Application of GAB model for water sorption isotherms of food products, J. Food Proc. &Preservat., 20: 203-220.

  • Spyridon, Papadakis, Abdul, M. S. Kamdem, R.E. and Yam, K. (2000). A versatile and inexpensive technique for measuring colour of foods. Food Technol., 54 : 48-51.

  • Uppal, S.K. and Sharma, S. (1999). Evaluation of different methods of jaggery (gur) storage in sub-tropical region. Indian J. Sugarcane Technol., 13(9): 73-79.

  • Verma, V.K. and Maharaji, N. (1990). Moisture adsorption isotherm of Jaggery. J. Stored Prod. Res., 26 : 61-66.

  • Wang, N. and Brennan, J. (1991). Moisture sorption isotherm characteristics of potatoes at four temperatures. J. Food Engg., 14 (4): 269–287.


Abstract Views: 447

PDF Views: 1




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

Abstract Views: 447  |  PDF Views: 1

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