International Journal of Agricultural Engineering

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

Effect of Composition and Storage Period on Physico-Chemical Properties of Jaggery based Sweetmeat Bar of Maize


Affiliations
1 AICRP on Post Harvest Engineering and Technology, College of Agricultural Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur (M.P.), India
     

   Subscribe/Renew Journal


A study was undertaken to develop jaggery based sweetmeat bars of maize flour. For the optimization of products, three ratios of jaggery and flours of maize viz., 4 : 6, 5 : 5 and 6 : 4 were selected in the study. Several physico-chemical properties (viz., moisture content, pH, ash content, fat content and browning index), were evaluated for fresh samples vis-à-vis their counterparts packed in LDPE bags (100 gauge) and stored under ambient conditions for 30 and 60 days. Moisture content and browning index of products were higher for those having higher level of jaggery, whereas, pH, ash content and fat content were lower. Maize samples prepared with highest level of jaggery had moisture content, 11.25 per cent, pH, 5.39; ash content, 1.5 per cent fat content 1.853 per cent and browning index, 0.412. During storage moisture content and browning index increased, whereas, pH, fat content decreased, however, ash content remained constant.

Keywords

Jaggery, Maize Flour, Sweet Meat Bar, Physico-Chemical Parameters.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Bano, Z., Rajarathanam, S. and Nagaraja, N. (1979). Some aspects on the cultivation of Pleurotus flabellatus in India, Mush. Sa:, 10 (2) : 567-608.

  • Bhandari, B. R., Dutta, N. and Howes, T. (1997). Problems associated with spray drying of sugar rich food. Drying Technol., 15 (2) : 671-684.

  • Bhandari, B.R. and Howes, T. (1999). Implementation of glass transition for drying and stability of dried foods. J.Food Engg., 40 : 71-79.

  • Ceniceros, Gonzales, F. and Singh, N.N. (2001). Maize an optional crop for nutrition and profitability, Indian Farming, 51: 29-32.

  • FAO (2007). The Panela Agro-Industry in Colombia: An alternative for diversifying income for Small Scale Rural Producers. Food and Agricultural Organization of United Nations. Rural Infrastructure and Agro Industry Division, Agricultural and Consumer protection Department (AG) database, Rome, Italy.

  • Gartaula, G. and Bhattarai, M. (2014). Replacement of sugar in the product formulation of “Bombayson” by jaggery. Food Sci. & Nutr., 2: 521-525.

  • Jagannadha Rao, P.V.K., Das, M. and Das, S.K. (2007). Jaggery –A traditional Indian sweetener, Indian J. Tradit. Knowl., 6 (1) : 95-102.

  • Ranganna, S. (2001). Handbook of analysis and quality control for fruits and vegetable products. Tata Mac Graw Hill Publishing Co. Ltd. , New Delhi, India.

  • Singh, J. and Singh, R. D. (2008). Processing, handling and storage of sugar cane jaggery, Indian Institute of Suagrcane research, Lucknow (U.P.) India, pp. 158.

  • Singh, J., Singh, R. D., Anwar, S. I. and Soloman, S. (2011). Alternative sweetener production from sugarcane in India: Lumpsugar (Jaggery). Sugar Technol., 13 : 366-371.


Abstract Views: 227

PDF Views: 0




  • Effect of Composition and Storage Period on Physico-Chemical Properties of Jaggery based Sweetmeat Bar of Maize

Abstract Views: 227  |  PDF Views: 0

Authors

A. K. Gupta
AICRP on Post Harvest Engineering and Technology, College of Agricultural Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur (M.P.), India

Abstract


A study was undertaken to develop jaggery based sweetmeat bars of maize flour. For the optimization of products, three ratios of jaggery and flours of maize viz., 4 : 6, 5 : 5 and 6 : 4 were selected in the study. Several physico-chemical properties (viz., moisture content, pH, ash content, fat content and browning index), were evaluated for fresh samples vis-à-vis their counterparts packed in LDPE bags (100 gauge) and stored under ambient conditions for 30 and 60 days. Moisture content and browning index of products were higher for those having higher level of jaggery, whereas, pH, ash content and fat content were lower. Maize samples prepared with highest level of jaggery had moisture content, 11.25 per cent, pH, 5.39; ash content, 1.5 per cent fat content 1.853 per cent and browning index, 0.412. During storage moisture content and browning index increased, whereas, pH, fat content decreased, however, ash content remained constant.

Keywords


Jaggery, Maize Flour, Sweet Meat Bar, Physico-Chemical Parameters.

References