The Effect of Psyllium seed gum as an edible coating and in comparison to Chitosan on the textural properties and color changes of Red Delicious Apple
سال انتشار: 1391
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 708
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شناسه ملی سند علمی:
IECFP01_076
تاریخ نمایه سازی: 22 مهر 1394
چکیده مقاله:
The effect of using edible coatings Psyllium seed gum in three concentrations of 0.05, 0.1 and 0.2 percent and the comparison to the effect of Chitosan trade gum on Red delicious apple in concentration of 1% was studied. Factors evaluated in the study of color and textural properties of the apples during 8 days of storage were after coating. Test results showed that the enzymatic browning factor of native gum coated by Psyllium in concentration of 0.2% and 1%Chitosan concentration was the lowest and the ability of clearly edible coatings to relay the enzymatic browning and preservation color of apples was illustrated. Textural factors evaluated in the study included firmness and TPA factors such as adhesiveness, cohesiveness, chewiness and hardness were measured. In all evaluated factors, commercial Chitosan gum showed better characterization in preservation of texture anddepending on the other concentrations of Psyllium seed gum after Chitosan showed the better characterization in maintaining primary texture of apples. In this study, the effect of Psyllium native gum in preventing enzymatic browning and maintaining the relative quality of the texture was confirmed.
کلیدواژه ها:
نویسندگان
Shahin Banasaz
Department of Food Science and Technology Islamic Azad University, Shahrekord Branch Shahrekord, Iran
Seyyed Hadi Razavi
Department of Food Science and Technology College of Agriculture, Tehran University Tehran, Iran
Mohammad Hojatoleslami
Department of Food Science and Technology Islamic Azad University, Shahrekord Branch Shahrekord, Iran
Ebrahim Hosseini
Department of Food Science and Technology Islamic Azad University, Kazeroon Branch Kazeroon, Iran
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