Effect of Used Edible Coating from Cassava Starch on Shelf Life and Quality of Muffin

Abstract

The aim of this study was to produce an edible coating and film from cassava starch and study the theological, mechanical properties, permeability and scanning electron microscopy (SEM) of the prepared films were determined. The thickness, tensile strength , elongation ,% solubility of produced by edible film with rosemary cassava starch with chitosan and gelatin the highest, followed by that of cassava starch –based film with rosemary essential oil. Therefore, the addition of rosemary essential oil to cassava starch films have the potential to provide a safe edible films decreased microbial growth and consequently prolonged the shelf life of quality of muffin, As well as improved the chemical changes and sensory properties of the quality of muffin. The substances used in this experiment were , film with % corn starch (A) , film with % cassava starch (B), film with 50 % cassava starch + 25 %chitosan +25% gelatin (C) and film with 25 % cassava starch + 37.5 %chitosan +37.5% Gelatin (D) compared with uncoated controls on quality attributes and prolong shelf- life of quality of muffin during storage. All products were stored at (4±1°C) for six week and the quality parameters such as weight loss, total microbial count, molds and yeast(M&Y), peroxide Value, water activity (aW), texture and sensory evaluation were determined. The results observed that treatment (D) was the best treatment in terms of reduction of microbial load followed by treatment (C) followed by treatment (B) followed by treatment (A) until six week of storage as compared to uncoated controls . The levels of decrease in chemical and microbial load in the samples from both of the edible films were related good quality muffin. As well as on the same physic –chemical tests and sensory. It is clear that the edible coating and films of the aromatic rosemary essential oils have kept the quality of muffin up to six week of storage.