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Article Abstract
Unlabelled: Microwave treatment is an intense thermal process widely used to extend the shelf life of food products. The study aimed to extend the shelf life of product by preserving microwave treated sample in different packaging materials at different temperature. Microwave-processed jaggery (850 W for 45 s.) is packaged with moisture and oxygen absorbers to check the effect of packaging conditions at ambient and cold storage temperature. The results obtained at 4 °C indicated longer shelf life (up to 12 months) and improved consumer acceptance. The results were calculated by taking sensory evaluation (semi trained panel) and microbial analysis. Whereas on the other side untreated sample limits the shelf life up to 9 months with same storage conditions and start to spoil beyond 9 months of storage time. Thus the treated jaggery extended its shelf life by 25% at cold storage condition (4C).
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06111-z.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12174008 | PMC |
| http://dx.doi.org/10.1007/s13197-024-06111-z | DOI Listing |
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