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 |
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Keywords
- Edible film
- Lipid
- Sensory
- Whey protein
ASJC Scopus subject areas
- Food Science
Cite this
Sensory attributes of whey protein isolate and candelilla wax emulsion edible films. / Kim, Sung Jin; Ustunol, Z.
In: Journal of Food Science, Vol. 66, No. 6, 2001, p. 909-911.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Sensory attributes of whey protein isolate and candelilla wax emulsion edible films
AU - Kim, Sung Jin
AU - Ustunol, Z.
PY - 2001
Y1 - 2001
N2 - 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.
AB - 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.
KW - Edible film
KW - Lipid
KW - Sensory
KW - Whey protein
UR - http://www.scopus.com/inward/record.url?scp=0034852013&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0034852013&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0034852013
VL - 66
SP - 909
EP - 911
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 6
ER -