SHELF-LIFE INVESTIGATION OF WHEY PROTEIN CONCENTRATE-RICE BRAN OIL COATED KIWIFRUIT (ACTINIDIA DELICIOSA)

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HASSANI F.; JAVANMARD M.; GAROUSI F.

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Journal: Iranian Food Science and Technology Research Journal Year:2010 | Volume:6 | Issue:3 Page(s): 158-167

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Information Journal Paper

Title

SHELF-LIFE INVESTIGATION OF WHEY PROTEIN CONCENTRATE-RICE BRAN OIL COATED KIWIFRUIT (ACTINIDIA DELICIOSA)

Author(s)

HASSANI F. | JAVANMARD M. | GAROUSI F. | Issue Writer Certificate

Keywords

KIWIFRUITQ2

EDIBLE COATINGQ2

WHEY PROTEIN CONCENTRATEQ1

RICE BRAN OILQ2

SHELF-LIFEQ2

Abstract

Edible coating can provide effective protection for fresh fruits. In the present paper we use an EDIBLE COATING based on WHEY PROTEIN CONCENTRATE (WPC) and four different levels of RICE BRAN OIL (0, 0.2, 0.4, and 0.6 g/100ml) to maintain the quality of KIWIFRUIT (A. deliciosa). We have tested and compared the following postharvest storage quality conditions of coated groups and a control group in four subsequent weeks: weight loss, color parameters (L*, a*, b*), texture changes, titratable acidity, soluble solids content, and sensory attributes. Coating application reduced the weight loss in KIWIFRUITs. Our results indicate also a significant difference in the soluble solids content and a non-significant difference in titratable acidity between the control and coated KIWIFRUITs after 4 weeks of storage at 8oC. Moreover, our results show that KIWIFRUITs coated with WHEY PROTEIN CONCENTRATE-based coatings had higher L*, and lower a* than the uncoated KIWIFRUITs. Our coated KIWIFRUITs received higher scores than the control samples in sensory evaluations. Coating reduced texture loss up to 5% with respect to the control samples depending on the RICE BRAN OIL contents.

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References

EFFECT OF WHEY PROTEIN CONCENTRATE, GUAR AND XANTHAN GUMS ON THE QUALITY AND PHYSICOCHEMICAL PROPERTIES OF MUFFIN CAKE

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APA: Copy

HASSANI, F., JAVANMARD, M., & GAROUSI, F.. (2010). SHELF-LIFE INVESTIGATION OF WHEY PROTEIN CONCENTRATE-RICE BRAN OIL COATED KIWIFRUIT (ACTINIDIA DELICIOSA). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 6(3), 158-167. SID. https://sid.ir/paper/143744/en

Vancouver: Copy

HASSANI F., JAVANMARD M., GAROUSI F.. SHELF-LIFE INVESTIGATION OF WHEY PROTEIN CONCENTRATE-RICE BRAN OIL COATED KIWIFRUIT (ACTINIDIA DELICIOSA). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2010;6(3):158-167. Available from: https://sid.ir/paper/143744/en

IEEE: Copy

F. HASSANI, M. JAVANMARD, and F. GAROUSI, “SHELF-LIFE INVESTIGATION OF WHEY PROTEIN CONCENTRATE-RICE BRAN OIL COATED KIWIFRUIT (ACTINIDIA DELICIOSA),” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 6, no. 3, pp. 158–167, 2010, [Online]. Available: https://sid.ir/paper/143744/en

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