Journal of Food Science and Technology, ( ISI ), Volume (57), No (2), Year (2020-2) , Pages (673-682)

Title : ( Application of different carbohydrates to produce squash puree based edible sheet )

Authors: asghar torabi , Mohebbat Mohebbi , Farideh Tabatabaei yazdi , Fakhri Shahidi , Mohammad Khalilian Movahhed , Younes Zahedi ,

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Abstract

The production possibility of squash pureecontaining edible sheet and its improvement by different hydrocolloids were studied. In this study, two hydrocolloids [carboxymethyl cellulose (CMC) and tragacanth gum] and also one plasticizer (glycerol) were used to produce squash puree-based edible sheets and optimization was performed to produce an edible sheet sample with the optimum properties. The results revealed that the CMC increased the tensile strength, elongation, and water vapor transition (WVT) of the edible sheets, whilst decreased their moisture content. The tragacanth increased the edible sheets elongation, oxygen transition (OT) and opacity. The glycerol also increased the elongation, density, OT, WVT, opacity and water solubility of the edible sheets; whereas the water activity, tensile strength, elastic modulus, and swelling capacity were decreased. The optimum quality of edible sheets was obtained from a combination of 0.14 g of CMC, 0.25 g of tragacanth and 1.88 g of glycerol.

Keywords

Squash puree Tragacanth Carboxymethyl cellulose Edible sheet
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@article{paperid:1078229,
author = {Torabi, Asghar and Mohebbi, Mohebbat and Tabatabaei Yazdi, Farideh and Shahidi, Fakhri and Khalilian Movahhed, Mohammad and یونس زاهدی},
title = {Application of different carbohydrates to produce squash puree based edible sheet},
journal = {Journal of Food Science and Technology},
year = {2020},
volume = {57},
number = {2},
month = {February},
issn = {0022-1155},
pages = {673--682},
numpages = {9},
keywords = {Squash puree Tragacanth Carboxymethyl cellulose Edible sheet},
}

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%0 Journal Article
%T Application of different carbohydrates to produce squash puree based edible sheet
%A Torabi, Asghar
%A Mohebbi, Mohebbat
%A Tabatabaei Yazdi, Farideh
%A Shahidi, Fakhri
%A Khalilian Movahhed, Mohammad
%A یونس زاهدی
%J Journal of Food Science and Technology
%@ 0022-1155
%D 2020

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