Shelf life extension of walnut kernels using rice starch-based edible coating formulations
The shelf life of raw walnut kernel is limited due to the influenced of various factors such as its chemical composition, storage condition and environments etc. The effects of five different rice starch-based edible coating formulations on the chemical, physicochemical and textural properties of co...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
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Halal Products Research Institute, Universiti Putra Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/64200/ http://psasir.upm.edu.my/id/eprint/64200/1/M56.pdf |
| _version_ | 1848854936295571456 |
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| author | Karim, Roselina Aghazadeh, Mona Sultan, Mohammad Tauseef Abdul Rahman, Russly |
| author_facet | Karim, Roselina Aghazadeh, Mona Sultan, Mohammad Tauseef Abdul Rahman, Russly |
| author_sort | Karim, Roselina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The shelf life of raw walnut kernel is limited due to the influenced of various factors such as its chemical composition, storage condition and environments etc. The effects of five different rice starch-based edible coating formulations on the chemical, physicochemical and textural properties of coated walnut kernels were studied. The peroxide value, anisidine value, totox value, free fatty acid content, hexanal content, color, moisture content, and textural properties were monitored in coated walnuts stored at accelerated temperature (60°C). Results indicated that the coated walnuts had a better quality in terms oxidative stability based on all the chemical indicators of rancidity, and a firmer texture when compared to the uncoated ones, even after 20 days of storage at high temperature. The walnut kernels that were coated with the basic rice starch formulation can be stored longer than the uncoated control samples i.e. with additional of 6 to7 days at 60°C. However, the color of the coated sample was significantly (P≤0.05) lighter than the control group with L values of 49.86 and 46.88, respectively. The predicted shelf life based on calculation showed that the shelf life of the walnut kernels can be extended to 1024 days from 160 days at storage temperature of 20 ± 2°C.It can be concluded that the physicochemical and storage qualities of walnut kernels can be improved by addition of palm oil or chitosan to the rice starch-based edible coating formulations. |
| first_indexed | 2025-11-15T11:17:47Z |
| format | Conference or Workshop Item |
| id | upm-64200 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:17:47Z |
| publishDate | 2014 |
| publisher | Halal Products Research Institute, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-642002018-07-02T02:58:15Z http://psasir.upm.edu.my/id/eprint/64200/ Shelf life extension of walnut kernels using rice starch-based edible coating formulations Karim, Roselina Aghazadeh, Mona Sultan, Mohammad Tauseef Abdul Rahman, Russly The shelf life of raw walnut kernel is limited due to the influenced of various factors such as its chemical composition, storage condition and environments etc. The effects of five different rice starch-based edible coating formulations on the chemical, physicochemical and textural properties of coated walnut kernels were studied. The peroxide value, anisidine value, totox value, free fatty acid content, hexanal content, color, moisture content, and textural properties were monitored in coated walnuts stored at accelerated temperature (60°C). Results indicated that the coated walnuts had a better quality in terms oxidative stability based on all the chemical indicators of rancidity, and a firmer texture when compared to the uncoated ones, even after 20 days of storage at high temperature. The walnut kernels that were coated with the basic rice starch formulation can be stored longer than the uncoated control samples i.e. with additional of 6 to7 days at 60°C. However, the color of the coated sample was significantly (P≤0.05) lighter than the control group with L values of 49.86 and 46.88, respectively. The predicted shelf life based on calculation showed that the shelf life of the walnut kernels can be extended to 1024 days from 160 days at storage temperature of 20 ± 2°C.It can be concluded that the physicochemical and storage qualities of walnut kernels can be improved by addition of palm oil or chitosan to the rice starch-based edible coating formulations. Halal Products Research Institute, Universiti Putra Malaysia 2014 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/64200/1/M56.pdf Karim, Roselina and Aghazadeh, Mona and Sultan, Mohammad Tauseef and Abdul Rahman, Russly (2014) Shelf life extension of walnut kernels using rice starch-based edible coating formulations. In: Malaysia International Halal Research & Education Conference 2014 (MIHREC 2014), 2-4 Dec. 2014, Marriott Putrajaya Hotel, Malaysia. (p. 297). |
| spellingShingle | Karim, Roselina Aghazadeh, Mona Sultan, Mohammad Tauseef Abdul Rahman, Russly Shelf life extension of walnut kernels using rice starch-based edible coating formulations |
| title | Shelf life extension of walnut kernels using rice starch-based edible coating formulations |
| title_full | Shelf life extension of walnut kernels using rice starch-based edible coating formulations |
| title_fullStr | Shelf life extension of walnut kernels using rice starch-based edible coating formulations |
| title_full_unstemmed | Shelf life extension of walnut kernels using rice starch-based edible coating formulations |
| title_short | Shelf life extension of walnut kernels using rice starch-based edible coating formulations |
| title_sort | shelf life extension of walnut kernels using rice starch-based edible coating formulations |
| url | http://psasir.upm.edu.my/id/eprint/64200/ http://psasir.upm.edu.my/id/eprint/64200/1/M56.pdf |