Effect of Edible Coating on Quality Parameters of Jaggery During Storage

被引：9
|
作者：
Chand, Khan [1 ]
Verma, A. K. [2 ]
Kumar, Anil [3 ]
Shahi, N. C. [1 ]
机构：
[1] Coll Technol, Dept Post Harvest Proc & Food Engn, Pantnagar, Uttar Pradesh, India
[2] Govind Ballabh Pant Univ Agr & Technol, Coll Basic Sci & Humanities, Dept Biochem, Pantnagar 263145, Uttar Pradesh, India
[3] Coll Agr, Dept Food Sci & Technol, Pantnagar, Uttar Pradesh, India
来源：
SUGAR TECH | 2014年 / 16卷 / 01期
关键词：
Jaggery; Whey protein concentrates (WPC); Glycerol; Reducing sugar; pH and moisture content; FILMS;
D O I：
10.1007/s12355-013-0244-7
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
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.
引用
收藏
页码：80 / 85
页数：6
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