Abstract
Whey protein isolate (5% w/v) films were plasticized with sorbitol or glycerol, and candelilla wax (0.8% w/v) was added to produce whey protein isolate and candelilla wax emulsion edible films. The films were cut into 7.62 cm × 2.54 cm strips and evaluated by a 15-member trained sensory panel for milk odor, transparency/opaqueness, sweetness, and adhesiveness using a structured 9-point intensity scale. The films had no distinctive milk odor; however, they were perceived to be slightly sweet and adhesive by the trained sensory panel. Whey protein isolate films without candelilla wax were clear and transparent, whereas candelilla wax containing films were opaque.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 909-911 |
| Number of pages | 3 |
| Journal | Journal of Food Science |
| Volume | 66 |
| Issue number | 6 |
| State | Published - 2001 |
| Externally published | Yes |
Keywords
- Edible film
- Lipid
- Sensory
- Whey protein
ASJC Scopus subject areas
- Food Science
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Kim, S. J., & Ustunol, Z. (2001). Sensory attributes of whey protein isolate and candelilla wax emulsion edible films. Journal of Food Science, 66(6), 909-911.