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Abstract Edible coating formulations based on Arabic gum (AG) (0–15 g/100 mL), sodium caseinate (SC) (0–2 g/100 mL) and tulsi extract (TE) (0–5 mL/100 mL) were developed using central composite rotatable design and… Click to show full abstract
Abstract Edible coating formulations based on Arabic gum (AG) (0–15 g/100 mL), sodium caseinate (SC) (0–2 g/100 mL) and tulsi extract (TE) (0–5 mL/100 mL) were developed using central composite rotatable design and its effect on quality of guava was studied at 28 ± 2 °C for seven days. The guava peel and pulp color, respiration rate, and weightloss were analyzed after 3rd and 7th days of storage. After seven days pulp firmness, mold growth, and overall acceptability were additionally evaluated. The OTR, CTR, and WVTR of the coated guava with AG concentration in the range of 7.5–12 g/100 mL in the coating formulation was lower than those of the control samples (coated with water). The SC showed significant (p
Journal Title: Lwt - Food Science and Technology
Year Published: 2017
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