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Product instability studies of non-centrifugal sugar at different storage conditions

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Abstract

This study was conducted to determine the changes in physico-chemical properties during storage of non-centrifugal sugar (NCS) made in the form of powder and solid blocks. The changes in reducing sugars (RS) and crystallinity were determined as a function of time and ambient conditions. Critical water activity (aw) values of both the forms of NCS were found such that product was stable when stored for 6 months at or below this water activity level. Sorption studies were also conducted for samples with different reducing sugar contents. The NCS samples with less RS, and that in powder form, showed less sorption and higher crystallinity, as compared to NCS with higher RS and made in the form of solid blocks. The reason for the occasional structural collapse of solid blocks was investigated, and the phenomenon was attributed to incomplete crystallization.

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Acknowledgements

The authors thank Tata Centre for Technology and Design, IIT Bombay, for financial support. Authors thank Prof. Ramaswamy C. Anantheswaran, Professor at Food Science & Chair of the Cocoa, Chocolate and Confectionery Research Group, Penn State University, for his inputs. They also thank Mr. Vishwambhar Patil, Mr. Rohit Kumbhar, and the project staff involved in the field trial, for their support in conducting the experiments.

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Authors and Affiliations

  1. Department of Chemical Engineering, Indian Institute of Technology Bombay, Powai, Mumbai, India

    Pankaj Verma & Sanjay M. Mahajani

  2. Centre for Technology Alternatives in Rural Areas, Indian Institute of Technology Bombay, Powai, Mumbai, India

    Narendra G. Shah

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Correspondence to Sanjay M. Mahajani.

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Figure 9 shows moisture sorption data of powder NCS samples, comparison at different aw.

Fig. 9
figure 9

Change in moisture percent (dry basis) of various powder NCS samples (PJ1, PJ2, PJ3, and PJ4) with time at different humidity environment. Significant difference between the moisture content of samples stored at different water activity at any given time was found to satisfy p < 0.05

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Figure 10 shows moisture sorption data of powder NCS samples, comparison among samples at given aw.

Fig. 10
figure 10

Change in moisture content of powder NCS (of varying reducing sugars) with time stored at different aw

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Verma, P., Shah, N.G. & Mahajani, S.M. Product instability studies of non-centrifugal sugar at different storage conditions. Food Measure 18, 1650–1663 (2024). https://doi.org/10.1007/s11694-023-02266-z

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