73G-27 |
Sensory evaluation of ice cream packed with whey protein-based edible films. |
M. S. ZUTARA, Dept. of Nutrition and Food Sciences, University of Vermont, 221 Terrill Hall, Burlington, VT 05405 and H. Chen, Dept. of Nutrition and Food Sciences. We have shown that whey protein-based films can be thermally sealed onto cardboard food containers with sealing strength comparable to commercial products. Thus, the films may be used as tamper-evident seals. This research was to examine if there was any interaction between the edible films and the sensory attributes and shelf life of so packed ice cream. Whey protein isolate (WPI) films made of two protein:beeswax ratios (2:0 & 2:1) and a commercial sealing film (reference) were used as tamper-evident seals. A freshly prepared vanilla ice cream mix was frozen, packed in 120ml cardboard containers, heat-sealed with the corresponding tamper-evident seal, covered with a lid, inverted and hardened overnight in a -30°C freezer of a local ice cream company. The samples were stored at -27.89±2.06°C until test. A total of 420 cups of ice cream were packed (105 cups per edible film formulation and 210 cups for the reference). Triangle test was used to examine the overall difference of the ice cream packed with the edible films and the reference using a well-trained panel. Samples were presented at -10°C. Sensory tests were performed at day 0, 15, 30 & 45. The color, moisture and pH of the ice cream samples were also measured. No significant (a=0.05) differences were found between the ice cream samples packed with either of the edible films and the reference at any time points. Moisture, color, and pH were the same for all the samples. Moisture and color did not change over time, but a pH drop from 7 at day 0 to 6.4 at day 15 was observed. The study indicates that whey protein-based edible films can indeed be used as tamper-evident seal of the food packaging without interfering the quality of the ice cream for at least 45 days of storage.
Session 73G, Sensory Evaluation
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