Wondering why your ragi flour has darkened? Learn about the natural oxidation process that affects its color and how to slow it down.
1 Answer
Ragi flour turns dark over time due to oxidation of its natural pigments and enzymatic browning reactions. Proper storage can help slow down this process.
Detailed Explanation:
Ragi flour, also known as finger millet flour, contains natural pigments called polyphenols. When exposed to air and light, these polyphenols undergo oxidation, leading to a darkening of the flour's color. This is similar to what happens when you cut an apple and it turns brown. Additionally, ragi flour contains enzymes that can cause browning reactions when exposed to oxygen. These enzymatic reactions contribute to the overall darkening effect. The rate of darkening is also influenced by factors like moisture content and storage temperature. Higher moisture levels and warmer temperatures can accelerate both oxidation and enzymatic browning. Therefore, the longer ragi flour is stored, especially under unfavorable conditions, the darker it will become.
Pro Tip:
To prevent ragi flour from darkening quickly, store it in an airtight container in a cool, dark, and dry place. Consider storing it in the refrigerator or freezer for extended shelf life.