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Application of microwave treatment for reduction of microbial load in jaggery cubes

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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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Availability of data and material

The datasets generated during the current study are available from the corresponding author on reasonable request.

Abbreviations

DPPH:

2, 2-Diphenyl-2-picrylhydrazyl

ANOVA:

Analysis of variance

SD:

Standard deviation

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Acknowledgements

Author would like to acknowledge the Department of Food Technology, MIT Pune for providing a research facility.

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Authors and Affiliations

  1. Department of Food Technology, Maharashtra Institute of Technology, Pune, Maharashtra, India

    Prabodh Halde, V. N. Pawar, Anupama Devkate & Yogita Chavan

  2. Visvesvaraya National Institute of Technology (VNIT), Nagpur, India

    Shweta Deotale

  3. Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India

    Uday Annapure

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  1. Prabodh Halde
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  2. Shweta Deotale
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  3. V. N. Pawar
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  4. Uday Annapure
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  5. Anupama Devkate
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  6. Yogita Chavan
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Contributions

PH (Conceived and designed the analysis data collection, performed the analysis), SD (Contributed data, data analysis, interpretation of data, manuscript writing), VNP (critical revision of article), AD (critical revision of article), UA (critical revision of article and final approval for the publication), YC (Critical revision, supervision, and editing).

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Correspondence to Prabodh Halde or Uday Annapure.

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Halde, P., Deotale, S., Pawar, V.N. et al. Application of microwave treatment for reduction of microbial load in jaggery cubes. J Food Sci Technol 60, 1513–1520 (2023). https://doi.org/10.1007/s13197-023-05692-5

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  • DOI: https://doi.org/10.1007/s13197-023-05692-5

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