Effect of Edible Coating on Quality Parameters of Jaggery During Storage

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• 作者：Khan Chand (1)
  A. K. Verma (2)
  Anil Kumar (3)
  N. C. Shahi (1)
  
• 关键词：Jaggery ; Whey protein concentrates (WPC) ; Glycerol ; Reducing sugar ; pH and moisture content
• 刊名：Sugar Tech
• 出版年：2014
• 出版时间：March 2014
• 年：2014
• 卷：16
• 期：1
• 页码：80-85
• 全文大小：385 KB
• 作者单位：Khan Chand (1)
  A. K. Verma (2)
  Anil Kumar (3)
  N. C. Shahi (1)
  
  1. Department of Post Harvest Process & Food Engineering, College of Technology, Pantnagar, India
  2. Department of Biochemistry, College of Basic Sciences and Humanities, G. B. Pant University of Agriculture & Technology, U.S. Nagar, Pantnagar, 263145, Uttarakhand, India
  3. Department of Food Science and Technology, College of Agriculture, Pantnagar, India
  
• ISSN：0974-0740

文摘

The study was conducted to see the effect of edible coating of whey protein concentrate (WPC) on quality characteristics of jaggery stored in drying cum storage bin for 4?months. Edible coating solution (4 and 8?% (w/v) WPC) was prepared in distilled water with 5?ml glycerol as plasticizer. Moisture content, ash content, pH, reducing sugar, sensory characteristics were taken as parameters to observer the jaggery quality. The colour of coated jaggery was retained during storage however the acidity of jaggery increased slightly under storage. The moisture content was found decreasing in 8?% WPC during the storage. Sensory attributes of jaggery with a thick coating i.e., 8?% WPC was found the best. Total effects of edible coating during storage was good in comparison to uncoated jaggery.