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Whey Protein Coating Effect on The Oxygen Uptake of Dry Roasted Peanuts
Author(s) -
MATÉ JUAN I.,
KROCHTA JOHN M.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb10960.x
Subject(s) - whey protein isolate , coating , chemistry , whey protein , relative humidity , roasting , oxygen , food science , organic chemistry , physics , thermodynamics
A procedure was developed to coat peanuts with aqueous whey protein isolate (WPI) solutions based on increasing coating‐solution viscosity. Oxygen uptake of WPI‐coated nuts and uncoated nuts were compared. WPI coatings delayed oxygen uptake of dry roasted peanuts at intermediate (53%) and low (21%) storage relative humidity. They had similar results at 29°C and 37°C. The effects of coating thickness and storage relative humidity indicate that the mechanism of protection of the coatings was through their oxygen barrier properties.