Effect of edible coatings on quality of walnut kernels
Isha Gupta, Anju Bhat and Jagmohan Singh
Processing of walnut kernels immediate after harvesting is the foremost step for improving post harvest quality and storage life of walnuts. The objective of this study is to develop suitable and effective method of edible coating to produce high quality kernel. After cabinet drying, kernels were coated with different coating formulations made of pea starch, soy protein isolate, glycerol and BHT and consequent changes in its physicochemical characteristics were studied. The results showed that treatment T7(PS:SPI:GLY:BHT) was adjudged as best coating with minimum moisture content of 5.36% and peroxide value of 2.33 meq O2/ kg. A non significant effect was observed on ash content of coated kernels. Addition of soy protein isolate and BHT imparts yellowish color to kernels causing increase in a* and b* value and decrease in L* value. On the basis of color values, treatment T2 (PS:GLY) showed maximum L*value and minimum a* and b* value.
How to cite this article:
Isha Gupta, Anju Bhat and Jagmohan Singh. Effect of edible coatings on quality of walnut kernels. The Pharma Innovation Journal. 2022; 11(6S): 600-604.