EFFECT OF CURRY LEAF COATING ON MINERAL ACCESSIBILITY AND SHELF LIFE OF FOXTAIL MILLET (Setaria italica)
| dc.contributor.advisor | Neena, Joshi | |
| dc.contributor.author | JYOTI, BOHRA | |
| dc.date.accessioned | 2017-09-07T03:59:37Z | |
| dc.date.available | 2017-09-07T03:59:37Z | |
| dc.date.issued | 2016-07-15 | |
| dc.description.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. | en_US |
| dc.identifier.other | Th-11350 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810030636 | |
| dc.language.iso | en | en_US |
| dc.pages | 110 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | EFFECT OF CURRY LEAF COATING ON MINERAL ACCESSIBILITY | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | EFFECT OF CURRY LEAF COATING ON MINERAL ACCESSIBILITY AND SHELF LIFE OF FOXTAIL MILLET (Setaria italica) | en_US |
| dc.type | Thesis | en_US |