Sensory attributes of whey protein isolate and candelilla wax emulsion edible films

Sung Jin Kim, Z. Ustunol

Research output: Contribution to journalArticle

29 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)909-911
Number of pages3
JournalJournal of Food Science
Volume66
Issue number6
StatePublished - 2001
Externally publishedYes

Fingerprint

candelilla wax
whey protein isolate
edible films
Waxes
Emulsions
films (materials)
emulsions
sensory properties
Milk
Adhesiveness
odors
Sorbitol
milk
Adhesives
Glycerol
sweetness
sorbitol
adhesives
adhesion
glycerol

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 journalArticle

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