Abstract:
Breadfruit (Artocarpus altilis) is a tropical fruit and it is a nutrient dense fruit
rich in carbohydrates, fiber, vitamins and minerals. Edible coating is a
versatile tool in the food industry to improve food quality and extend shelf
life. The aim of this study is to investigate the edible starch based edible
coating for the preservation of breadfruit during minimal processing. The
samples were cut and different starch based coated breadfruit samples were
prepared. Furthermore, the coated breadfruit samples were stored
refrigerated conditions (4 0C) and the qualities were determined once in two
(02) days. Physical, physicochemical and textural properties and sensory
attributes were determined. The data were analysed using SPSS Software and
they were interpreted at the 0.05 significance level. The physical properties
and physicochemical properties of the sample were significant difference.
When comparing fresh sample, physical properties of storage samples are
decreased and when comparing the salt content of fresh sample, the salt
content of the storage sample is significantly lower. However, the textural
properties of the sample were significantly not difference with fresh sample.
There are no considerable changes in Hardness and springiness of all starch
coated samples. The Corn coated breadfruit samples can be kept for a
minimum 12 days without significantly changing their qualities.
