Impact of Packaging Materials and Storage Temperatures on the Quality of Sugarcane Molasses (Black Honey)

Abstract

Sugarcane molasses is defined as a product obtained from the concentration of sugarcane juice. This product is accepted in the Egyptian market and can be used as a sweetener instead of refined sugar. The packaging materials and storage temperature affect the quality properties of the sugarcane molasses. In this study, the sugarcane molasses was packed in four different packaging materials (glass jars, pottery pitchers, plastic jars, and tin containers) and stored at two different temperatures (20 and 40oC) to study the quality properties. The changes in the physicochemical, antioxidant activity and sensory properties were estimated at periodic intervals of 60 days during the period of storage study (12 months). The results showed that, pH, total soluble solids, moisture, total sugars, antioxidant activity, flavor and overall acceptability score of stored sugarcane molasses were reduced significantly (p≤0.05) with the progression of the storage period. The stability of packed samples stored at 20°C was better, as the highest values of all studied quality traits were recorded compared to their counterparts at 40°C. Among the studied packaging materials, sugarcane molasses filed in glass jars with metallic covers, and pottery pitchers with sterilized tampons had the best quality properties. Final of storage period, the glass jars recorded the highest values of total soluble solids, moisture and total sugars. While pottery pitchers were better for pH, antioxidant activity, flavor and overall acceptability score. These results may come from the physiochemical properties of the raw materials of the pottery pitchers.