Physicochemical and Antioxidant Characterization of Blended Spice-Flavoured Jaggery Cubes During Storage

IF 2 3区农林科学 Q2 AGRONOMY

Sugar Tech Pub Date : 2025-05-24 DOI:10.1007/s12355-025-01611-4

Meera Mohan, E. Jayashree, P. V. Alfiya, K. Anees, C. Sarathambal

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Abstract

The present investigation was focused on determining the effect of the addition of blended spice oleoresins to jaggery cubes and to determine the physicochemical and antioxidant properties of blended spice-flavoured jaggery cubes during storage. The storage studies were conducted by packaging the jaggery cubes in laminated and craft paper pouches for a period of up to 270 days. The experimental data revealed that the moisture content of blended spice-flavoured jaggery cubes increased from 4.56 to 7.13% when packaged in laminated pouches and from 5.62 to 8.93% for control jaggery cubes packaged in paper pouches. Similarly, the changes in hygroscopicity, hardness, sucrose, reducing sugars and acidity were found to be significantly lower for blended spice-flavoured jaggery cubes packaged in laminated pouches than for control jaggery cubes stored in paper pouches. Blended spice-flavoured jaggery cubes packaged in laminated pouches exhibited the lowest reduction in total phenolics from 791.55 to 745.27 mg GAE/100 g and flavonoids from 243.13 to 229.84 mg QE/100 g after 270 days of storage. The sensory evaluation of the jaggery cubes revealed that a minimum reduction in overall acceptability score from 8.80 to 8.47 was observed for blended spice-flavoured jaggery cubes packaged in laminated pouches while a maximum reduction from 5.60 to 5.01 was observed for control jaggery cubes packaged in paper pouches. The storage studies concluded that the blended spice-flavoured jaggery cubes packaged in laminated pouches exhibited good storage stability for up to 240 days under ambient conditions.

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混合香料味Jaggery Cubes在储存过程中的理化和抗氧化特性

本文主要研究了混合香料油树脂的加入对jagergercubes的影响，并测定了混合香料味jagergercubes在贮藏过程中的理化性能和抗氧化性能。储存研究是通过将锯齿状立方体包装在层压和工艺纸袋中进行的，为期270天。实验数据表明，混合香料口味方糖的含水率在层压包装时从4.56%提高到7.13%，在普通纸袋包装时从5.62%提高到8.93%。同样的，在吸湿性，硬度，蔗糖，还原糖和酸度的变化发现，混合香料口味的糖块包装在层压袋明显低于对照糖块储存在纸袋。经过270天的保存，混合香料口味的jag糖块的总酚含量从791.55 mg QE/100 g降至745.27 mg QE/100 g，总黄酮含量从243.13 mg QE/100 g降至229.84 mg QE/100 g，降幅最小。感官评价结果表明，混合香料口味的分层包装的jaggery cubes的总体可接受性得分从8.80降到8.47，而普通纸袋包装的jaggery cubes的可接受性得分从5.60降到5.01。储藏研究表明，在常温条件下，用层压袋包装的混合香料味jaggery立方体具有良好的储藏稳定性，最长可达240天。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Sugar Tech AGRONOMY-

CiteScore

3.90

自引率

21.10%

发文量

145

期刊介绍： The journal Sugar Tech is planned with every aim and objectives to provide a high-profile and updated research publications, comments and reviews on the most innovative, original and rigorous development in agriculture technologies for better crop improvement and production of sugar crops (sugarcane, sugar beet, sweet sorghum, Stevia, palm sugar, etc), sugar processing, bioethanol production, bioenergy, value addition and by-products. Inter-disciplinary studies of fundamental problems on the subjects are also given high priority. Thus, in addition to its full length and short papers on original research, the journal also covers regular feature articles, reviews, comments, scientific correspondence, etc.