Numerical optimization of process parameters and quality stability of active edible coated jaggery cubes during storage

Abstract

The present investigation was focused on the optimization of process parameters for edible coating and the evaluation of quality characteristics of coated jaggery cubes stored for a period of 150 days. Quality parameters were evaluated at intervals of 0, 45, 90, 120, 135, and 150 days under ambient storage conditions. A total of 17 experiments as per BBD were carried out with three independent variables, including the HDPE bag thickness (100, 150, and 200 μm), the moisture absorber (1.5, 2.5, and 3.5 g/L), and the concentration ratio of CMC and HPMC (0.8, 1.2, and 1.6 g/100 mL). The responses, i.e., moisture content, pH, hardness, overall acceptability, and yeast/mould count for coated jaggery cubes, were evaluated. The optimization was performed using design expert software (ver. 13), and optimised values for process parameters were observed as 100 μm (HDPE bag thickness), 1.5 g/L (moisture absorber), and 0.8 g/100 mL (concentration of CMC and HPMC). From the storage study results, it was observed that after 150 days of storage, the yeast/mould count (98 cfu/g) in the control sample was highest compared to the control sample (15 cfu/g). The highest overall acceptability score was observed in the case of packed coated jaggery cubes (8.5), while the least (5.5) was observed for control after 150 days of storage. It was concluded that edible coatings consisting of moisture absorbers (dimethyl fumarate and silica gel) and concentration ratios of CMC and HPMC, along with HDPE bags, could maintain the quality characteristics of jaggery cubes and enhance the shelf life up to 150 days.