Whey protein/pectin edible films were prepared in the presence of transglutaminase and tested as water barrier coatings of both fried doughnuts and french fries as well as of baked food like “taralli” biscuits. Our results demonstrated an undoubted effect of the produced hydrocolloidal films, known to markedly reduce water vapor permeability, in decreasing moisture loss in both doughnuts and french fries when applied before food frying. At the same time, a significant decrease in oil content was observed in the coated fried foods (about 50 % in doughnuts and 25 % in french fries) with respect to both uncoated controls and whey/soy protein-coated samples. No difference was observed between uncoated and coated both doughnuts and french fries with regard to their texture properties and as confirmed by the data from sensory evaluation tests. Furthermore, since the coating by edible films endowed with low water vapor permeability could be useful to prevent moisture absorption by baked foods, we tested the whey protein/pectin film prepared in the presence of transglutaminase, which was also used to coat taralli biscuits. The proposed methodology resulted to be effective to hinder moisture absorption by biscuits during a long storage period, keeping water content constant from 0 to 50 days, thus preventing the food matrix conversion from a glassy state to a rubbery state which is the major cause of baked food rejection by consumers.

Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods

ROSSI MARQUEZ, GIOVANNA;DI PIERRO, PROSPERO;ESPOSITO, MARILENA;MARINIELLO, LOREDANA;PORTA, RAFFAELE
2014

Abstract

Whey protein/pectin edible films were prepared in the presence of transglutaminase and tested as water barrier coatings of both fried doughnuts and french fries as well as of baked food like “taralli” biscuits. Our results demonstrated an undoubted effect of the produced hydrocolloidal films, known to markedly reduce water vapor permeability, in decreasing moisture loss in both doughnuts and french fries when applied before food frying. At the same time, a significant decrease in oil content was observed in the coated fried foods (about 50 % in doughnuts and 25 % in french fries) with respect to both uncoated controls and whey/soy protein-coated samples. No difference was observed between uncoated and coated both doughnuts and french fries with regard to their texture properties and as confirmed by the data from sensory evaluation tests. Furthermore, since the coating by edible films endowed with low water vapor permeability could be useful to prevent moisture absorption by baked foods, we tested the whey protein/pectin film prepared in the presence of transglutaminase, which was also used to coat taralli biscuits. The proposed methodology resulted to be effective to hinder moisture absorption by biscuits during a long storage period, keeping water content constant from 0 to 50 days, thus preventing the food matrix conversion from a glassy state to a rubbery state which is the major cause of baked food rejection by consumers.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/543694
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