PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN | ||||
Journal of Food and Dairy Sciences | ||||
Article 2, Volume 4, Issue 4, April 2013, Page 149-156 PDF (587.16 K) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/jfds.2013.71799 | ||||
View on SCiNiTO | ||||
Authors | ||||
Abeer M. F. ELBaz; M. A. Youssef | ||||
Food Technology Res. Inst.,Agric.Res.Center, Giza , Egypt | ||||
Abstract | ||||
whey protein isolate –based edible film (at pH 5.2) containing sorbic acid (S A) or p- amino benzoic acid (PABA) were developed and assessed for inhibition of the growth of Aerobic and / or Enterobacteriacea bacteria . Water vapor permeability (WVP), tensile strength (TS) , and percent elongation (%E) were determined . Using 1.5 % SA and PABA a average inhibition reached 71% , 53% respectively .Addition of SA and PABA increased %E , but decreased TS. WVP was not affected by 0.5 % and 0.75% SA; however, PABA increased WVP. | ||||
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