AI Article Synopsis
- The study examined the effects of microwave heating on fresh jaggery cubes, using treatment times of 30 seconds and 45 seconds.
- The moisture content of treated jaggery was slightly reduced, remaining within safe consumption levels, while the iron content was largely unaffected.
- The most notable result was a significant reduction in microbial counts, with the 45-second treatment notably lowering total plate count and yeast/mold count, making it the most effective treatment.
Article Abstract
In present study, fresh jaggery cubes were used and treated with microwave heating. Two treatment time has been selected to treat the jaggery such as 30 s and 45 s. Physiochemical and microbial parameters were analysed before and after treatment of microwave. Moisture content of treated jaggery sample was 3.98 ± 0.59 and 3.86 ± 0.63 for 30 s and 45 s microwave treatment respectively. Similarly, this treatment maintains the water activity at 0.6, which is considered as a safe for consumption. The content of iron retains in this microwave treatment; it doesn't affect much on the iron content present in fresh Jaggery sample. Most substantial result has been observed in case of total plate count and yeast and mold count when treated with microwave heating. In this case microwave process at 45 s was found to be the best since it reduced the total plate count (TPC) load to 13 ± 4 from 194 ± 48 cfu/g. Also, in case on yeast and mold count, 45 s microwave treatment showed reduction of load to 28 ± 7 cfu/g from 25,498 ± 2809 cfu/g. Present investigation showed that microwave treatment for 45 s was found to be the best to treat the jaggery.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10076478 | PMC |
| http://dx.doi.org/10.1007/s13197-023-05692-5 | DOI Listing |
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