EFFECT OF CURRY LEAF COATING ON MINERAL ACCESSIBILITY AND SHELF LIFE OF FOXTAIL MILLET (Setaria italica)
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Date
2016-07-15
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Dehusked and unpolished foxtail grain has lower shelf life which limits its
commercial product diversity. Prasad variety of foxtail millet was dehusked to obtain
brown, unpolished grains. The grains were coated with curry leaf paste (CFP) at 4, 3,
2% levels and with hot aqueous extract, ethanol extract and aqueous+ ethanol extract
(1:1) of curry leaves (7 treatments). Gum acacia was used as filming agent.
Comparative evaluation with grains exposed to hydrothermal treatment at four
durations (2, 4, 6 and 8 minutes) was made. The untreated and BHA treated foxtail
millet were taken as control. Grains were evaluated for mineral composition, iron and
zinc bio-accessibility, total antioxidant activity, total polyphenol content, cooking
quality and sensory evaluation. Accelerated storage study at 40 2 C and 75% RH was
carried out for 18 days by estimating the moisture, TBARS value and colour change.
Increase (p 0.05) in mineral content was observed in all treatments. Total antioxidant
activity and polyphenols were significantly higher (p 0.05) in curry leaf treated grains
than untreated grains; while hydrothermal treatment showed slight reduction. Iron and
zinc bio-accessibility was significantly (p 0.05) increased due to hydrothermal
treatment and decreased slightly in curry leaf treatments. Slower increase in moisture
and TBARS value was observed in treated samples during storage. Cooking time was
influenced due to treatments. The per cent increase in volume and weight and water
uptake ratio while cooking was significantly higher (p 0.05) in hydrothermally
treated grains and lower in coated samples. All treated cooked grains were accepted
by the consumers.
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