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Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films
Author(s) -
Kim SJ.,
Ustunol Z.
Publication year - 2001
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.1365-2621.2001.tb15195.x
Subject(s) - wax , food science , emulsion , chemistry , isoelectric point , whey protein , odor , whey protein isolate , biochemistry , organic chemistry , enzyme
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.