PEYNİR ALTI SUYU PROTEİN İZOLATI-VAKS BAZLI KOMPOZİT YENİLEBİLİR KAPLAMANIN MEYVE BARLARININ KALİTESİ ÜZERİNE ETKİSİ

Bu çalışmada, depolama süresince meyve barlarında gerçekleşen fizikokimyasal değişiklikleri önlemek için peynir altı suyu protein izolatı (PASP) ve vaks (balmumu veya karnauba mumu) bazlı yenilebilir kaplamalar test edilmiştir. Örneklerin kuru madde içeriği (96.16-98.43 g/100 g), renk, sertlik (54.17-258.16 N), toplam fenolik madde içeriği (3097.7-9752.9 mg GAE/kg dm), askorbik asit içeriği (133.4-203.9 mg/kg dm), antioksidan aktivite (DPPH: 3681.1-4538.6 mg/kg dm, FRAP: 2531.5-3057.4 mg/kg dm) ve peroksit değeri (1.85-2.06 meq peroksit / kg yağ) belirlenmiştir. Yenilebilir kompozit kaplama, PASP kaplı numunelere kıyasla daha yüksek kuru madde içeriği ve sertlik sağlamıştır. PASP karnauba mumu ile kaplanmış numunelerin toplam fenolik içeriği en düşük iken, bu örnekler en yüksek askorbik asit içeriği ve antioksidan aktiviteye sahip olmuştur. Depolama süresi boyunca kuru madde içeriği ve peroksit değeri dışında analiz edilen tüm parametrelerde kademeli bir düşüş gözlenmiştir. Genel olarak, meyve barları için PASP ve karnauba mumu bazlı kompozit yenilebilir kaplama önerilmektedir.

Anahtar Kelimeler:

kompozit yenilebilir kaplama, balmumu, karnauba mumu, meyve barı, antioksidan aktivite

INFLUENCE OF WHEY PROTEIN ISOLATE-WAX COMPOSITE EDIBLE COATING ON THE QUALITY OF FRUIT BARS

Composite edible coating of fruit bars using whey protein isolate (WPI) and waxes (beeswax or carnauba wax) was tested in the present study to prevent physicochemical changes during storage in the present study. Dry matter content (96.16-98.43 g/100 g), colour, hardness (54.17-258.16 N), total phenolic content (3097.7-9752.9 mg GAE/kg dm), ascorbic acid content (133.4-203.9 mg/kg dm), antioxidant activity (DPPH: 3681.1-4538.6 mg/kg dm, FRAP: 2531.5-3057.4 mg/kg dm) and peroxide value (1.85-2.06 meq peroxide/kg oil) of samples were determined. Composite edible coating resulted in higher dry matter content and hardness compared to WPI-coated samples. While the total phenolic content of samples coated with WPI+carnauba wax was the lowest, it provided the highest ascorbic acid content and antioxidant activity. A gradual decrease in all analysed parameters except dry matter content and peroxide value was observed throughout the storage period. Overall, edible coating using WPI and carnauba wax composite was suggested for fruit bars.

Keywords:

composite edible coating, beeswax, carnauba wax, fruit bar, antioxidant activity,

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