Consumer Acceptance of Whey‐protein‐coated as Compared with Shellac‐coated Chocolate

Lee, S.-Y.; Dangaran, Kirsten L.; Guinard, Jean Xavier; Krochta, John M.

doi:10.1111/j.1365-2621.2002.tb08812.x

Cited by 25 publications

(16 citation statements)

References 14 publications

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“…The most common coatings used on almonds are chocolate, or sugar and cinnamon (candied almonds). Some edible films such as whey protein isolate and shellac have also proved to have consumer acceptance on almonds (Lee and others ; Baldwin and others ).…”

Section: Introductionmentioning

confidence: 99%

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Larrauri

Demaría

Ryan

et al. 2015

Journal of Food Science

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Almonds provide many benefits such as preventing heart disease due to their high content of oleic fatty acid‐rich oil and other important nutrients. However, they are susceptible to oxidation reactions causing rancidity during storage. The objective of this work was to evaluate the chemical and sensory quality preservation of almonds coated with carboxymethyl cellulose and with the addition of natural and synthetic antioxidants during storage. Four samples were prepared: almonds without coating (C), almonds coated with carboxymethyl cellulose (CMC), almonds coated with CMC supplemented with peanut skins extract (E), and almonds coated with CMC and supplemented with butylhydroxytoluene (BHT). Proximate composition and fatty acid profile were determined on raw almonds. Almond samples (C, CMC, E and BHT) were stored at 40 °C for 126 d. Lipid oxidation indicators: peroxide value (PV), conjugated dienes (CD), volatile compounds (hexanal and nonanal), and sensory attributes were determined for the stored samples. Samples showed small but significant increases in PV, CD, hexanal and nonanal contents, and intensity ratings of negative sensory attributes (oxidized and cardboard). C had the highest tendency to deterioration during storage. At the end of storage (126 d), C had the highest PV (3.90 meqO2/kg), and BHT had the lowest PV (2.00 meqO2/kg). CMC and E samples had similar intermediate PV values (2.69 and 2.57 meqO2/kg, respectively). CMC coating and the addition of natural (peanut skin extract) and synthetic (BHT) antioxidants provide protection to the roasted almond product.

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Section: Introductionmentioning

confidence: 99%

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Larrauri

Demaría

Ryan

et al. 2015

Journal of Food Science

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Section: Introductionmentioning

confidence: 99%

“…Therefore, besides extending protection beyond opening the package, edible coatings can affect the appearance of the food. When they provide a smooth glossy finish to foods, the edible coatings can improve the look of the food, making it more appealing to the consumer (Lee et al 2002). However, unfavorable changes to the coatings over time may not only cause losses in protective functions, but appearance of the food product may also change for the worse.…”

Section: Introductionmentioning

confidence: 99%

SHELF LIFE OF WHEY PROTEIN‐COATED PISTACHIO KERNEL (PISTACIA VERA L.)

Javanmard¹

2008

J Food Process Engineering

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Dried pistachio kernels were coated with whey protein concentrate (WPC)/glycerol (Gly) solutions. Accelerated rancidity tests of uncoated and coated nuts were performed. Lipid oxidation in pistachios results in “flavor‐fade” and off‐flavor development. WPC‐based coatings are excellent oxygen barriers and have the potential to be formed as coatings on pistachio kernels to extend their shelf life. Thus, I hypothesized that whey protein isolate films formed as coatings on pistachios would reduce the rate of peanut lipid oxidation. The objectives of this study were to determine coated and uncoated pistachio kernels' oxidation in pistachios stored at ambient conditions. Nine different formulations of WPC‐based coatings were used to coat the pistachios. Besides an uncoated pistachio kernel reference, controls were used to investigate the effects of other ingredients in the coating formulation. The pistachio samples were stored in duplicate at ambient conditions for up to 24 weeks and then analyzed peroxide value (PV) and sensory properties. The objective of this work was to evaluate how WPC/lipid‐based edible coatings affect the development of rancidity. Products resulting from lipid oxidation were measured by PV as an indicator of the formation of hydroperoxide, the primary initial product of lipid oxidation. The results indicate that the coated samples were oxidized significantly slower than the reference (uncoated pistachios); hence, the predicted shelf life is longer for the coated samples. The control samples also showed a delay in oxidation. The results also indicate that the WPC coatings, regardless of composition or thickness, provided a glossy appearance that made the coated nuts very distinctive from the uncoated nuts. In addition, coated nuts were slightly darker. PRACTICAL APPLICATIONS Edible films and coatings add value to their products, increase shelf life and/or reduce packaging. Applications of interest to the food industry include: coating oxygen‐sensitive foods such as nuts to extend shelf life and reduce packaging; coating nuts to prevent oil migration into surrounding food components (e.g., nuts in chocolate).

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“…For many film or coating applications, a transparent or glossy appearance is desired by consumers (Lee and others 2002). CO 2 CAS films have unique and desirable properties, but the issue of haze must be addressed.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Protein Particle Size Reduction on the Physical Properties of CO₂‐Precipitated Casein Films

Dangaran¹,

Cooke²,

Tomasula³

2006

Journal of Food Science

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Casein precipitated with high pressure‐CO2 (CO2CAS) has unique properties compared to commercial acid‐precipitated casein. CO2CAS is less water‐soluble and films made from it are less susceptible to high humidity environments; however, the films are also opaque and hazy. The appearance of CO2CAS films is important especially if applied as a food coating. To improve the appearance properties, the particle size of CO2CAS film plasticized with glycerol was reduced. The effect of protein particle size reduction on tensile properties, water vapor permeability (WVP), and gloss was studied using ASTM methodology. As particle size of the CO2CAS was reduced from 126 μm to 111 μm, tensile strength and modulus of the films increased, while WVP decreased. With the same particle reduction, gloss increased from 55.3 gloss units on average to 73 gloss units, but films were still hazy. With a particle size less than 86 μm, CO2CAS films were glossy and transparent, however, tensile strength decreased and WVP increased. Depending on desired application, the properties of CO2CAS films can be optimized by changing particle size.

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Consumer Acceptance of Whey‐protein‐coated as Compared with Shellac‐coated Chocolate

Cited by 25 publications

References 14 publications

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

SHELF LIFE OF WHEY PROTEIN‐COATED PISTACHIO KERNEL (PISTACIA VERA L.)

The Effect of Protein Particle Size Reduction on the Physical Properties of CO₂‐Precipitated Casein Films

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Consumer Acceptance of Whey‐protein‐coated as Compared with Shellac‐coated Chocolate

Cited by 25 publications

References 14 publications

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

SHELF LIFE OF WHEY PROTEIN‐COATED PISTACHIO KERNEL (PISTACIA VERA L.)

The Effect of Protein Particle Size Reduction on the Physical Properties of CO2‐Precipitated Casein Films

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The Effect of Protein Particle Size Reduction on the Physical Properties of CO₂‐Precipitated Casein Films