International Journal of Processing and Post harvest Technology

P. Arunkumar ¹, R. Nirmala ¹, E. P. Bhavya ¹

Affiliations
1 Dairy Engineering Division, National Dairy Research Institute, Southern Regional Station, Adugodi, Bengaluru, Karnataka, IN

Abstract

Jaggery is a specific type of sugar popular in India derived from sugarcane juice. A study was conducted to evaluate jaggery quality by packaging jaggery in different material and packaging conditions. The results revealed that, the best packaging material for storing jaggery in ambient atmosphere was triple layered vacuum packaging material followed by double layer and single layer material. The change in total colour, sucrose content, hardness, reducing sugar content, moisture content, porosity and microbial load in jaggery were observed to be very minimum in jaggery packaged under vacuum in triple layer material. Not much variation was observed in the ash content at the end of storage period. Further, the jaggery product stored under the above condition had scored highest values in the sensory evaluation.

Keywords

Packaging, Storage, Jaggery quality

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G. Sudhadevi ¹, V. Palanimuthu ¹, P. Arunkumar ¹

Affiliations
1 AICRP on Post Harvest Technology Scheme, University of Agricultural Sciences, G.K.V.K., Bangalure, Karnataka, IN

Abstract

Minor millets are highly nutritious products and also most neglected food material in major parts of the world. Kodo millet is one among them which is very rich in carbohydrate and crude fibre. Hence, a research study was conducted to develop pasta from processed kodo millet blended with wheat flour and water under different combinations and also to determine effect of LDPE and PP packaging materials on sensory, physico-chemical and biochemical quality of millet based pasta during storage. The kodo millet based pasta prepared under variable proportions of millet and wheat flour attained maximum overall acceptance in the sensory panel and physicochemical and biochemical tests concludes, rate of loss of most quality attributes was low in samples stored under LDPE as compared to samples in PP. The negligible quality change recommends the use of LDPE to achieve longer storage life of pasta under ambient condition.

Keywords

Kodo millet, Extrusion, Pasta, Sensory,Quality, Packaging, Storage

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