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RESEARCH PAPER
Year : 2017  |  Volume : 6  |  Issue : 1  |  Page : 80-86

The effect of edible coatings on the storage life of foxtail millet


1 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore 560065, Karnataka, India
2 Post Harvest Technology Scheme, University of Agricultural Sciences, GKVK, Bangalore 560065, Karnataka, India

Correspondence Address:
Baphiralang Wahlang
Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore 560065, Karnataka
India
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Source of Support: None, Conflict of Interest: None


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The shelf life of foxtail millet coated with gum acacia, fenugreek seed, curry leaf and aloe vera was studied. Samples were packed in High density polyethylene (HDPE) pouches and stored in ambient conditions at room temperature (25-30 °C) and relative humidity (40-60%) for 3 months. Samples were drawn in triplicates for evaluation of moisture content, total antioxidant activity, peroxide value, TBARS assay and colour when fresh and after 30, 60 and 90 days of storage. Moisture content gradually increased in all the samples during the storage period. On storage the coated samples had lower increase in peroxide and TBARS values and a lower reduction in the antioxidant activity when compared to the uncoated millet. The highest antioxidant activity was found in curry leaf coated sample (71.10 mM vitamin C/g) followed by fenugreek seed coated sample (60.02 mM vitamin C/g). Gum acacia coated sample and aloe vera coated sample had similar antioxidant activity of 36.44 and 34.64 mM vitamin C/g. The uncoated sample had the lowest activity of 17.75 mM vitamin C/g. Change in colour was observed only in the curry leaf coated sample after the 60th day of storage.


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