36E-33 |
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K. H. TRAN, N. S. Hettiarachchy, and S. Eswaranandam. Dept. of Food Science, Univ. of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704 Texture plays an important role in fresh produce. A difference from the textural property norm could lead to consumers′ rejection of the produce. Carboxymethyl cellulose (CMC) and soy protein isolate (SPI) have been used for years as an edible coating for fresh fruits and vegetables′ protection. The incorporation of malic acid into the edible coating solutions is assumed to assist in the textural property′s preservation and extension of alfalfa and mung bean sprouts′ shelf-life. Our objectives were to incorporate malic acid into the CMC and SP edible film coating solutions and coat the alfalfa sprouts and mung bean sprouts and to determine the textural property of sprouts. The edible film coating solutions were formed using CMC (for alfalfa) and SPI (for mung beans). The sprouts were dipped into the film coating solutions, dried at ambient temperature, and kept at 4 o C for a week in a plastic bag. The texture of the sprouts was determined using the TA-XT2i Texture Analyzer for puncture force and shear force. Our results showed that the malic acid incorporated edible film coating solutions had preserved the texture of the sprouts. The CMC (0.5 g) and SPI (2 g) coating solutions showed higher hardness force (N) (1.2 and 14.62, respectively) during storage compared to other concentrations of CMC (0.25 g and 0.75 g) and SPI (1g and 4 g) (0.52, 0.88 and 11.56, 14, respectively). These results indicate that the coated sprouts maintained their quality in texture at these concentration levels. The results suggest that malic acid incorporated with CMC and SPI film solution preserves the texture and extend the alfalfa and mung bean sprouts′ shelf-life.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |