EXPLORATION OF VALUE ADDITION POTENTIAL OF EDIBLE COATINGS IN FOXTAIL MILLET (Setaria italica)
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Date
2014-08-08
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University of Agricultural Sciences GKVK, Bangalore
Abstract
The proximates, minerals, carbohydrate profile, antinutritional
factors, iron and zinc bioavailability, functional and cooking properties of
foxtail millet (Prasad variety) coated with gum acacia, fenugreek seed,
curry leaf and aloe vera were studied. Storage study was carried out for a
period of 90 days by estimating the moisture, peroxide value, TBARS
value, antioxidant activity and microbial load. The effect of these coated
samples on the glycemic index (GI) was studied. Two RTC products from
coated samples were developed. The edible coatings brought about a
significant increase in the moisture, protein, fat, crude fiber, ash, copper,
manganese, calcium, phosphorus, dietary fiber contents of the samples.
On storage the coated samples had lower increase in peroxide and
TBARS values, microbial load and a lower reduction in the antioxidant
activity when compared to the uncoated millet. The tannin and phytic
acid content was reduced after cooking thus increasing the iron and zinc
bioavailability in the samples. RTC products-palav mix and porridge mix
had high sensory acceptability and shelf life of 3 months. Mean blood
glucose levels were significantly lower in subjects after intake of the test
foods. The GI ranged from 28 to 33; with fenugreek seed coated millet
having the lowest GI of 28 followed by curry leaf coated (30), aloe vera
coated (31) and gum acacia coated (32) and the uncoated millet having
the highest GI of 33. The GI of the coated samples was lower when
compared to that of the uncoated one though the difference was not
statistically significant.
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