alexa Natural Ingredient Edible Coatings on Italian Millet: Effect on Functional and Cooking Characteristics
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

Natural Ingredient Edible Coatings on Italian Millet: Effect on Functional and Cooking Characteristics

Ranjitha and Neena Joshi*

Department of Food Science and Nutrition, GKVK, University of Agricultural Sciences, Bengalore, India

*Corresponding Author:
Neena Joshi
Department of Food Science and Nutrition
GKVK, University of Agricultural Sciences
Bengalore, India
Tel: 918023661320
Fax: 918023330277
E-mail: [email protected]

Received date: May 02, 2016; Accepted date: Aug 31, 2016; Published date: September 05, 2016

Citation: Ranjitha, Joshi N (2016) Natural Ingredient Edible Coatings on Italian Millet: Effect on Functional and Cooking Characteristics. J Nutr Food Sci 6:549. doi: 10.4172/2155-9600.1000549

Copyright: © 2016 Joshi N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Edible coatings are generally defined as continuous matrices that can be prepared from edible materials. Italian millet contains appreciable amounts of PUFA concentrated on the top layer of the milled grains that are involved in the development of rancidity on storage. Due to their high antioxidant activity Bangalore blue grapes, green tea and tulsi were selected as edible coating material for Italian millet. Dehusked grains were coated with edible material and dried. These were then analysed for functional properties and cooking characteristics. The bulk density was in the range of 0.69-0.82. There was no significant difference between solubility, swelling power, water and oil absorption capacity. Cooking time ranged from 13.16-15.20 min. Water uptake ratio ranged from 17-24. Coatings resulted in lighter product with a slightly reduced cooking time and higher water absorption than the non-coated grains. Coatings resulted in a lighter cooked sample, slight reduction in cooking time and higher water absorption capacity. However, the cooking and functional characteristic of the grain was acceptable.


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