EFFECT OF ANTIOXIDATIVE EDIBLE COATINGS FROM CORCHORUSCAPSULARIS LINN.ON THE PHYSICAL AND CHEMICAL PROPERTIES OF CEREAL CRACKERS

Abstract

Effect of antioxidative edible coatings from Corchorus capsularis L. on the qualities of cereal crackers was studied. The physical and chemical properties of cereal crackers are coated with edible coatings from Corchorus capsularis L. such as Corchorus capsularis L. mucilage 100% (formula 2), Corchorus capsularis L. mucilage and guar gum (99.9% : 0.1%) (formula 3) and Corchorus capsularis L. mucilage and xanthan gum (99.9% : 0.1%) (formula 4) are measured and compared with cereal crackers without  coated with edible coatings from Corchorus capsularis L. (formula 1). It was found that cereal crackers formula 4 had the highest hardness (N) and no significantly different (p>0.05) compared with cereal crackers formula 2 and 3 in storage period 21 days but greater than cereal crackers formula 1. Furthermore, the crispness (N) of cereal crackers formula 2 and 3, had no significantly different (p>0.05) but significantly decreased (p≤0.05) compared with cereal crackers formula 1. The scavenging effect of DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals of all cereal crackers formulas were 88.71-90.48% through the storage period 21 days.