PubAg

Main content area

Why jaggery powder is more stable than solid jaggery blocks

Author:
Verma, Pankaj, Shah, Narendra G., Mahajani, Sanjay M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.110 pp. 299-306
ISSN:
0023-6438
Subject:
X-ray diffraction, cane syrup, crystal structure, equilibrium moisture content, heat, jaggery, melting, shelf life, sorption isotherms, storage conditions
Abstract:
Jaggery, a traditional non-centrifugal sweetener, may be produced in the form of powder or solid blocks. In this study, we compared solid jaggery with powder jaggery on the basis of properties such as crystallinity, crystal size, sorption isotherm and thereby the shelf-life. Powder jaggery shows 7–20 J/g higher heat of melting compared to solid jaggery. A significant difference was observed in the equilibrium moisture content from the sorption isotherm (aw range 0.11–0.75) of solid and powder jaggery. Intensity count and area under the curve in X-Ray diffraction was higher for powder jaggery samples. From these measurements and analyses, we conclude that powder jaggery was more crystalline and stable, compared to solid jaggery made from the same cane syrup, at all the tested storage conditions.
Agid:
6392682