Effects of accelerated storage temperature and packaging on quality and shelf life of Caramel Granulated Sugar

Abstract

The objective of this research was to study the effects of accelerating temperature for storage condition and the packaging on quality and shelf life of caramel granulated sugar. The new sugar coated with caramel was prepared, packed in linear low-density polyethylene (LLDPE) bag and unsealed LLDPE bag and stored under 35, 45 and 55 ^๐C for 24 days. The samples were analyzed every three day for physical, chemical, microbiological and sensory evaluation quality. Data were analyzed with Analysis of Variance (ANOVA) and Duncan New Multiple Range test (DMRT) (P≤ 0.05). The results revealed that caramel granulated sugar was higher in color (1441 ICUMSA unit) than that in white sugar. The conductivity ash (%), sediment (%), moisture content (%) Aw and F were 0.03, 0.0025, 0.10, 0.41 and 0.79, respectively. The brix (%), purity (%), reducing sugar (%) and polarization (%) were 34.95, 65.11, 0.20 and 99.63, respectively. The physical, chemical and micrological quality of this sugar were met the standard of Phitsanulok Sugar Mill Company. The numbers of total plate count, molds and yeast count were less than 1 cfu/10 gram. E coli, Coliform bacteria and Staphylococcus aureus were less than 3 MPN/gram. Salmonella was absent in 25 grams of sugar. Like the acceptant score of white sugar, the scores of appearance characteristic, color, caramel flaver, texture and overall acceptance of the sugar and coffee drinking supplemented with this sugar were moderate to good level. The acceptant scores of these products were higher than that in the crystal caramel sugar. Therefore, it is possible to launch the product in sugar marketing. Increasing on the storage temperature from ambient temperature (35^๐C) every 10^๐C to 45^๐C and 55^๐C majorly affected this change of crystal appearance to undesirable caking and increasing of browning color. Undesirable caking of the sugar was found under 55^๐C for 6 days. Browning color of the sugar was significant difference under 55^๐C for 18 and 21 day. Under 35 and 45^๐C of storage temperature, LLDPE bag retarded this color change of this sugar under the storage condition (P≤ 0.05). Storage of the sugar at 35^๐C retarded the quality change and extended the shelf life of the product. The results indicated that this sugar was safe and met standard of quality and safety for consumption throughout the storage condition. Packing the sugar in LLDPE bag and sealing could maintain the product quality throughout the storage time. Storage the product at the higher temperature specially at 45 to 55^๐C should be avoided because of the undesirable caking and shelf life affecting.