Prime Journal of Microbiology Research
2, Issue 3, pp.
© Prime Journals
Effect of edible coating and packaging on
microbiological characteristics of jaggery
Department of Food Science and Technology G.B. Pant, University
of Agriculture and Technology Pantnagar, India.
Accepted 9th April, 2012
Jaggery industry is one of the old and large agro-processing
cottage industries in India. However it has problems related to
keeping quality. The main problems associated with jaggery
storage are liquefaction and deterioration of color. This
investigation was undertaken to determine the quality
characteristics of jaggery samples for 18 weeks with different
treatments of edible coating, packaging and storage conditions.
The treatments given to jaggery were: storage of jaggery at
ambient conditions (Amb), uncoated and open (U/O), coated and
open (C/O), uncoated and packaged in LDPE (U/P), coated and
packaged in LDPE (C/P), uncoated and vacuum packaged (U/V) and
coated and vacuum packaged (U/V), stored at 30±1 șC in
incubator. The storage study revealed that the yeast and mould
count and total viable count increased significantly (p ≤ 0.01)
as the storage period increased, however, moisture content and
water activity followed a decreasing trend during storage study.
The results of the study concluded that jaggery with edible
coating along with vacuum packaging (C/V) samples, stored at
30±1șC in incubator had significantly better quality
characteristics than other treatments up till 18 weeks. Uncoated
and vacuum packaged (U/V) jaggery was preferred most by sensory
panel, followed by coated and vacuum packaged (C/V). It was
concluded from the present study that problems because of
absorption of moisture and microbial attack could be overcome by
applying protein based edible coating on jaggery, packing it
under vacuum and storing it under controlled conditions of
temperature and relative humidity.
Edible coating, jaggery, packaging.
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