Research Article | OPEN ACCESS
Effects of Edible Coatings on Sensory Quality of Minimally Processed Carrot
1Durango-Villadiego Alba, 1elez-Hernandez Gabriel and 2Soares, Nilda
1Food Engineering Department, University of Cordoba, Monteria, Cordoba-Colombia
2Food Technology Department, Federal University of Viçosa, 36570-000 Viçosa-MG, Brazil
Advance Journal of Food Science and Technology 2018 SPL:41-46
Received: September 14, 2017 | Accepted: January 10, 2018 | Published: November 10, 2018
Abstract
The aim of this study was evaluate the effects of edible coatings on the sensory quality of minimally processed carrots. Minimally processed carrot samples were immersed in coatings prepared with yam starch (4%), glycerol (2%) and chitosan (0; 0.5; 0.75; 1.0 and 1.5%, respectively) for 3 min. Samples were conditioned in trays of expanded polystyrene and polyvinyl chloride films, stored at 8°C during 15 days. Color, flavor and whiteness index attributes were analyzed after 0, 5, 10 and 15 days by using a nine-point hedonic scale and colorimetry, respectively. The coated samples showed significant differences (p<0.05) regarding color, flavor and whiteness index. At time zero, the samples coated with starch, glycerol and chitosan obtained the highest hedonic notes, presenting a homogeneous and bright color. At day 15, samples coated with starch and glycerol, obtained the highest marks for color (7.4) and taste (6.5); while the control group (uncoated) and samples coated with starch, glycerol and chitosan had scores around 5. Samples coated with starch, glycerol and 1.5% chitosan had the lowest whitening index (37.6) compared to 44.2, obtained with the control group. Edible coatings based on starch and chitosan improved the sensory quality of the minimally processed sliced carrot, maintaining its color and delaying the whitening process.
Keywords:
Biodegradable films, bleaching, chitosan, color, starch,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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