International Journal of Processing and Post harvest Technology

B. Madhu ¹, S. Patel ¹, P. V. K. Jagannadha Rao ², P. Sreedevi ²

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

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.

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P. V. K. Jagannadha Rao ¹, Madhusweta Das ², S. K. Das ²

Affiliations
1 All India Co-Ordinated Research Project on Post-Harvest Technology, Regional Agricultural Research Station, Anakapalli (A.P.), IN
2 Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur (W.B.), IN

Abstract

Jaggery granules, prepared from palmyra-palm syrup, were mixed with five levels (0.5 to 2 %w/w) of anti-caking agents [tri calcium phosphate, (TCP) or corn starch (CS)] and their moisture sorption isotherms were determined without or with addition of anticaking agents by the static equilibrium method using saturated salt solutions at four temperatures of 25, 35 and 45°C. The moisture sorption isotherms for this granular jaggery samples are Type-III isotherms and the effect of temperature on equilibrium moisture content (EMC) values upto a water activity values of 0.3 to 0.5 show no significant effect. Among two moisture sorption isotherms (MSI) models tested with the experimental data for this high sugar food, GAB model was found to be the best fit followed by Iglesias and Chirife model. The monolayer moisture content (M₀) of the granular jaggery samples varied from a minimum of 4.195% (d.b.) for the granulated jaggery without anticaking agent at 45°C to a maximum of 7.303% (d.b.) for granulated jaggery with TCP and 9.178% (d.b.) for granulated jaggery with corn starch @ 2.0% at a temperature of 25°C. A decreasing trend for both Mo and C values but increasing trend for K was obtained with the increase in temperature. The monolayer moisture content of jaggery granules with addition of TCP or CS has been found to posses good correlation with temperature. The net isosteric heat of sorption (q_st) of jaggery granules without addition of anti-caking agents, decreased exponentially from 29.132 to 4.833 kJ mol^-1 with the increase in moisture content from 2.5 to 15% (d.b.). It was also observed that, net isosteric heat of sorption was found to be higher for the jaggery granules without addition of anti-caking agents as compared to samples with addition of anti-caking agents.

Keywords

Jaggery, Palmyra-Palm, Palm Juice, Anti-Caking Agents, Moisture Sorption Isotherm, Water Activity, Net Isosteric Heat of Sorption.

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