Assessment of Microbial, Physicochemical and Shelf-life of Sugarcane Jaggery Stored in Various Types of Packaging Materials
Huma Rana, Amar Prakash Garg, Sourabh Jain
European Journal of Nutrition & Food Safety · pp. 52–60 · Published 19 Feb 2024
10.9734/ejnfs/2024/v16i21387Abstract
The main problems associated with Jaggery storage are liquefaction and deterioration of properties. When compared to fresh Jaggery, the packaging using various packing materials showed that there was a marked increase in moisture (15–22%) in the Jaggery packed in HDPE, but no discernible change in the percentage of moisture in the Jaggery stored in an aluminium pouch and LDPE environment. After six months of storage, Jaggery kept in glass jars and HDPE began to degrade, but Jaggery packed in aluminium pouches maintained levels of sucrose, moisture, reducing sugars, titratable acidity, pore space, and total microbial count comparable to fresh Jaggery at room temperature, and it continued to be significantly improved overall. The hardness of the Jaggery, which led to its lower acceptability, proved to be its main drawback. However, the physico-chemical characteristics and shelf life of the Jaggery under aluminium pouch and LDPE were comparable with fresh Jaggery samples. Objectives: The Jaggery industry is one of the largest and oldest in India, and the region in the north is known as the "sugar belt." However, small farmers face significant challenges in storing their Jaggery, which forces them to sell their product at a reduced price during the sugarcane season because it spoils quickly during rainy seasons. The goal of the current study was to evaluate the microbial, physicochemical, and shelf life of sugarcane Jaggery stored in various types of packaging material at room temperature. This was done to determine the impact of different packing materials with preserved properties comparable to fresh Jaggery, as the traditional method of storing Jaggery in villages reduces the product's market value and acceptability by causing microbial spoilage and bad odour. Methodology: In April 2022, Jaggery samples were made using sugarcane juice from four certified genotypes (Co 0237, Co 0238, CoS 767, and CoJ 64). The samples were then packaged in glass jars (GJ), aluminium pouches (AP), and low- and high-density polythene (LDPE) bags. After being stored for six months, the samples were examined for physicochemical, microbiological, and general acceptability characteristics. Using potato dextrose agar (PDA) and nutritional agar (NAM) medium, microbial counts for bacteria, mould, and yeasts were assessed. Results and Conclusions: The traditional way of storage was compared with future storage ways with improved preservation of properties with an eye on better trade practices. It was found that the Jaggery packed in aluminium pouch showed better preserved properties comparable to fresh for sale in the market.
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