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EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE

Yıl 2020, Cilt: 45 Sayı: 5, 1019 - 1029, 19.08.2020

Vildan Eyiz İsmail Tontul Selman Türker

https://doi.org/10.15237/gida.GD20029
Cited By: 2

Öz

Cereal bars were coated with three different biopolymers to prevent the changes during storage. The edible coating using sodium alginate (SA), carboxymethyl cellulose (CMC) and whey protein isolate (WPI) had little effect on chemical properties of the bars. The moisture content of coated bars was found to be significantly higher than that of control samples because of moisture diffusion during treatments and prevention of moisture loss during storage. SA was the most effective coating materials in terms of preservation of the textural properties. On the other hand, coating cereal bars with CMC caused some undesirable changes in the color and textural properties of the bars. All three coating materials provided higher content of total phenolics compared to control. As a result of the study, it is recommended to use of SA as an edible coating for cereal bars to increase the physical and chemical stability of the product.

Anahtar Kelimeler

cereal bar edible coating storage textural properties chemical properties

Destekleyen Kurum

Necmettin Erbakan Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Proje Numarası

181319013

Teşekkür

This work was supported by the Scientific Research Projects Coordination Unit of Necmettin Erbakan University (Konya, Turkey) under grant number of BAP-181319013.

Kaynakça

  • AACC, C. (2000). Approved methods of the American Association of Cereal Chemists. St. Paul, MN, USA: American Association of Cereal Chemists. Akhtar, M., & Dickinson, E. (2007). Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic. Food Hydrocolloids, 21(4), 607-616.
  • Albert, S., & Mittal, G. S. (2002). Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Food Research International, 35(5), 445-458. doi:https://doi.org/10.1016/S0963-9969(01)00139-9
  • Baldwin, E. A. (1994). Edible coatings for fresh fruits and vegetables: past, present, and future. Edible coatings and films to improve food quality, 1, 25.
  • Bampi, G. B., Backes, G. T., Cansian, R. L., de Matos, F. E., Ansolin, I. M. A., Poleto, B. C., . . . Favaro-Trindade, C. S. (2016). Spray chilling microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and its use in the preparation of savory probiotic cereal bars. Food and bioprocess technology, 9(8), 1422-1428.
  • Bilbao‐Sainz, C., Chiou, B. S., Punotai, K., Olson, D., Williams, T., Wood, D., . . . McHugh, T. (2018). Layer‐by‐Layer Alginate and Fungal Chitosan Based Edible Coatings Applied to Fruit Bars. Journal of food science, 83(7), 1880-1887.
  • Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), 237-248.
  • Bower, J. A., & Whitten, R. (2000). Sensory characteristics and consumer liking for cereal bar snack foods. Journal of Sensory Studies, 15(3), 327-345.
  • Broersen, K., Voragen, A. G., Hamer, R. J., & de Jongh, H. H. (2004). Glycoforms of β‐lactoglobulin with improved thermostability and preserved structural packing. Biotechnology and Bioengineering, 86(1), 78-87.
  • Calva-Estrada, S. J., Jiménez-Fernández, M., & Lugo-Cervantes, E. (2019). Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging. Food Engineering Reviews, 1-15.
  • Chaturvedi, N., Sharma, P., Shukla, K., Singh, R., & Yadav, S. (2011). Cereals nutraceuticals, health ennoblement and diseases obviation: a comprehensive review. Journal of Applied Pharmaceutical Science, 1(7), 6-12.
  • Dhanapal, A., Sasikala, P., Rajamani, L., Kavitha, V., Yazhini, G., & Banu, M. S. (2012). Edible films from polysaccharides. Food science and quality management, 3(0), 9.
  • Dutcosky, S. D., Grossmann, M. V. E., Silva, R. S. S., & Welsch, A. K. (2006). Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments. Food Chemistry, 98(4), 630-638.
  • Fabra, M. J., Talens, P., Gavara, R., & Chiralt, A. (2012). Barrier properties of sodium caseinate films as affected by lipid composition and moisture content. Journal of Food Engineering, 109(3), 372-379. doi:https://doi.org/10.1016/j.jfoodeng.2011.11.019
  • Forato, L. A., de Britto, D., de Rizzo, J. S., Gastaldi, T. A., & Assis, O. B. (2015). Effect of cashew gum-carboxymethylcellulose edible coatings in extending the shelf-life of fresh and cut guavas. Food Packaging and Shelf Life, 5, 68-74.
  • Galus, S., & Kadzińska, J. (2016). Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey Protein-Based Edible Films Incorporated with Rapeseed Oil. Food technology and biotechnology, 54(1), 78-89. doi:10.17113/ftb.54.01.16.3889
  • Gerçekaslan, K. E., Kotancılar, H. G., & Karaoğlu, M. M. (2007). Ekmek bayatlaması ve bayatlama derecesini ölçmede kullanılan yöntemler: I. GIDA, 32(6), 305-315.
  • Ha, E., & Zemel, M. B. (2003). Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people. The Journal of nutritional biochemistry, 14(5), 251-258.
  • Harper, J. M. (2019). Extrusion of foods: CRC press.
  • Hiller, B., & Lorenzen, P. C. (2010). Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation. Food Research International, 43(4), 1155-1166.
  • Jiang, T. (2013). Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere. Postharvest Biology and Technology, 76, 91-97. doi:https://doi.org/10.1016/j.postharvbio.2012.09.005
  • Kalt, W. (2005). Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of food science, 70(1), R11-R19.
  • Kashiri, M., Cerisuelo, J. P., Domínguez, I., López-Carballo, G., Hernández-Muñoz, P., & Gavara, R. (2016). Novel antimicrobial zein film for controlled release of lauroyl arginate (LAE). Food Hydrocolloids, 61, 547-554. doi:https://doi.org/10.1016/j.foodhyd.2016.06.012
  • Kashiri, M., Cerisuelo, J. P., Domínguez, I., López-Carballo, G., Muriel-Gallet, V., Gavara, R., & Hernández-Muñoz, P. (2017). Zein films and coatings as carriers and release systems of Zataria multiflora Boiss. essential oil for antimicrobial food packaging. Food Hydrocolloids, 70, 260-268. doi:https://doi.org/10.1016/j.foodhyd.2017.02.021
  • Keleş, F. (2002). Gıda ambalajlama ilkeleri: Atatürk üniversitesi ziraat fak.
  • Koyuncu, M., & Savran, H. (2002). Yenilebilir kaplamalar. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(3), 73-83.
  • LE Tien, C., Vachon, C., Mateescu, M.-A., & Lacroix, M. (2001). Milk Protein Coatings Prevent Oxidative Browning of Apples and Potatoes. Journal of Food Science, 66(4), 512-516. doi:10.1111/j.1365-2621.2001.tb04594.x
  • Lee, K.-G., & Shibamoto, T. (2002). Toxicology and antioxidant activities of non-enzymatic browning reaction products. Food Reviews International, 18(2-3), 151-175.
  • Li, Y., Lu, F., Luo, C., Chen, Z., Mao, J., Shoemaker, C., & Zhong, F. (2009). Functional properties of the Maillard reaction products of rice protein with sugar. Food Chemistry, 117(1), 69-74.
  • Lillard, J., Clare, D., & Daubert, C. (2009). Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH. Journal of dairy science, 92(1), 35-48.
  • Mendes, N. d. S. R., Gomes-Ruffi, C. R., Lage, M. E., Becker, F. S., Melo, A. A. M. d., Silva, F. A. d., & Damiani, C. (2013). Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. Food Science and Technology, 33(4), 730-736.
  • Mesa, M. D., Silván, J. M., Olza, J., Gil, Á., & del Castillo, M. D. (2008). Antioxidant properties of soy protein–fructooligosaccharide glycation systems and its hydrolyzates. Food Research International, 41(6), 606-615.
  • Mridula, D., Singh, K. K., & Barnwal, P. (2013). Development of omega-3 rich energy bar with flaxseed. Journal of Food Science and Technology, 50(5), 950-957. doi:10.1007/s13197-011-0425-x
  • Nergiz, C., & Ötleş, S. (1993). Chemical composition of Nigella sativa L. seeds. Food chemistry, 48(3), 259-261.
  • Nuanmano, S., Prodpran, T., & Benjakul, S. (2015). Potential use of gelatin hydrolysate as plasticizer in fish myofibrillar protein film. Food Hydrocolloids, 47, 61-68. doi:https://doi.org/10.1016/j.foodhyd.2015.01.005
  • Olivas, G., & Barbosa-Cánovas, G. (2005). Edible coatings for fresh-cut fruits. Critical reviews in food science and nutrition, 45(7-8), 657-670.
  • Oms-Oliu, G., Soliva-Fortuny, R., & Martín-Belloso, O. (2008). Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology, 50(1), 87-94. doi:https://doi.org/10.1016/j.postharvbio.2008.03.005
  • Oymaci, P., & Altinkaya, S. A. (2016). Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite. Food Hydrocolloids, 54, 1-9. doi:https://doi.org/10.1016/j.foodhyd.2015.08.030
  • Padmashree, A., Sharma, G. K., Srihari, K. A., & Bawa, A. S. (2012). Development of shelf stable protein rich composite cereal bar. Journal of food science and technology, 49(3), 335-341.
  • Pathare, P. B., Opara, U. L., & Al-Said, F. A.-J. (2013). Colour measurement and analysis in fresh and processed foods: a review. Food and bioprocess technology, 6(1), 36-60.
  • Rattanathanalerk, M., Chiewchan, N., & Srichumpoung, W. (2005). Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering, 66(2), 259-265.
  • Rhim, J.-W., & Hong, S.-I. (2011). Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder. Food Science and Biotechnology, 20(1), 215-222. doi:10.1007/s10068-011-0029-2
  • Rojas-Graü, M. A., Tapia, M. S., & Martín-Belloso, O. (2008). Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT-Food Science and Technology, 41(1), 139-147.
  • Rossi Marquez, G., Di Pierro, P., Esposito, M., Mariniello, L., & Porta, R. (2014). Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods. Food and Bioprocess Technology, 7(2), 447-455. doi:10.1007/s11947-012-1045-9
  • Rossi Marquez, G., Di Pierro, P., Mariniello, L., Esposito, M., Giosafatto, C. V. L., & Porta, R. (2017). Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films. LWT, 75, 124-130. doi:https://doi.org/10.1016/j.lwt.2016.08.017
  • Saremnezhad, S., Azizi, M. H., Barzegar, M., Abbasi, S., & Ahmadi, E. (2011). Properties of a New Edible Film Made of Faba Bean Protein Isolate. Journal of Agricultural Science and Technology, 13(2), 181-192.
  • Sun-Waterhouse, D., Teoh, A., Massarotto, C., Wibisono, R., & Wadhwa, S. (2010). Comparative analysis of fruit-based functional snack bars. Food Chemistry, 119(4), 1369-1379.
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TAHIL BARLARININ FARKLI BİYOPOLİMERLER İLE YENİLEBİLİR KAPLANMASI: DEPOLAMA SÜRESİNCE FİZİKSEL VE KİMYASAL ÖZELLİKLER ÜZERİNE ETKİSİ

Yıl 2020, Cilt: 45 Sayı: 5, 1019 - 1029, 19.08.2020

Vildan Eyiz İsmail Tontul Selman Türker

https://doi.org/10.15237/gida.GD20029
Cited By: 2

Öz

Bu çalışmada tahıl barlarının depolanması sırasında, değişiklikleri önlemek için 3 farklı biyopolimer ile kaplanmıştır. Sodyum aljinat (SA), karboksimetil selüloz (KMS) ve peynir altı suyu protein izolatı (PASP) kullanılarak yenilebilir kaplamanın barların kimyasal özellikleri üzerinde çok az etkisi olmuştur. Kaplanmış barların nem içeriğinin, kontrol numunelerinden önemli ölçüde daha yüksek olduğu bulunmuştur. Bu durum uygulama sırasında nem difüzyonu ve depolama sırasında nem kaybının önlenmesi ile açıklanmıştır. Depolama sırasında barların tekstürel özelliklerinin korunması açısından en etkili kaplama SA olmuştur. Öte yandan, tahıl barı örneklerinin KMS ile kaplanması, renk ve tekstürel özelliklerinde bazı istenmeyen değişikliklere neden olmuştur. Üç kaplama malzemesinin hepsi kontrole göre daha yüksek toplam fenolik içeriği sağlamıştır. Çalışmanın sonucu olarak, ürünün fiziksel ve kimyasal stabilitesini arttırmak için tahıl barları için yenilebilir kaplama olarak SA kullanılması tavsiye edilmektedir.

Anahtar Kelimeler

Tahıl barı yenilebilir kaplama depolama tekstürel özellikler kimyasal özellikler

Proje Numarası

181319013

Kaynakça

  • AACC, C. (2000). Approved methods of the American Association of Cereal Chemists. St. Paul, MN, USA: American Association of Cereal Chemists. Akhtar, M., & Dickinson, E. (2007). Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic. Food Hydrocolloids, 21(4), 607-616.
  • Albert, S., & Mittal, G. S. (2002). Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Food Research International, 35(5), 445-458. doi:https://doi.org/10.1016/S0963-9969(01)00139-9
  • Baldwin, E. A. (1994). Edible coatings for fresh fruits and vegetables: past, present, and future. Edible coatings and films to improve food quality, 1, 25.
  • Bampi, G. B., Backes, G. T., Cansian, R. L., de Matos, F. E., Ansolin, I. M. A., Poleto, B. C., . . . Favaro-Trindade, C. S. (2016). Spray chilling microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and its use in the preparation of savory probiotic cereal bars. Food and bioprocess technology, 9(8), 1422-1428.
  • Bilbao‐Sainz, C., Chiou, B. S., Punotai, K., Olson, D., Williams, T., Wood, D., . . . McHugh, T. (2018). Layer‐by‐Layer Alginate and Fungal Chitosan Based Edible Coatings Applied to Fruit Bars. Journal of food science, 83(7), 1880-1887.
  • Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), 237-248.
  • Bower, J. A., & Whitten, R. (2000). Sensory characteristics and consumer liking for cereal bar snack foods. Journal of Sensory Studies, 15(3), 327-345.
  • Broersen, K., Voragen, A. G., Hamer, R. J., & de Jongh, H. H. (2004). Glycoforms of β‐lactoglobulin with improved thermostability and preserved structural packing. Biotechnology and Bioengineering, 86(1), 78-87.
  • Calva-Estrada, S. J., Jiménez-Fernández, M., & Lugo-Cervantes, E. (2019). Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging. Food Engineering Reviews, 1-15.
  • Chaturvedi, N., Sharma, P., Shukla, K., Singh, R., & Yadav, S. (2011). Cereals nutraceuticals, health ennoblement and diseases obviation: a comprehensive review. Journal of Applied Pharmaceutical Science, 1(7), 6-12.
  • Dhanapal, A., Sasikala, P., Rajamani, L., Kavitha, V., Yazhini, G., & Banu, M. S. (2012). Edible films from polysaccharides. Food science and quality management, 3(0), 9.
  • Dutcosky, S. D., Grossmann, M. V. E., Silva, R. S. S., & Welsch, A. K. (2006). Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments. Food Chemistry, 98(4), 630-638.
  • Fabra, M. J., Talens, P., Gavara, R., & Chiralt, A. (2012). Barrier properties of sodium caseinate films as affected by lipid composition and moisture content. Journal of Food Engineering, 109(3), 372-379. doi:https://doi.org/10.1016/j.jfoodeng.2011.11.019
  • Forato, L. A., de Britto, D., de Rizzo, J. S., Gastaldi, T. A., & Assis, O. B. (2015). Effect of cashew gum-carboxymethylcellulose edible coatings in extending the shelf-life of fresh and cut guavas. Food Packaging and Shelf Life, 5, 68-74.
  • Galus, S., & Kadzińska, J. (2016). Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey Protein-Based Edible Films Incorporated with Rapeseed Oil. Food technology and biotechnology, 54(1), 78-89. doi:10.17113/ftb.54.01.16.3889
  • Gerçekaslan, K. E., Kotancılar, H. G., & Karaoğlu, M. M. (2007). Ekmek bayatlaması ve bayatlama derecesini ölçmede kullanılan yöntemler: I. GIDA, 32(6), 305-315.
  • Ha, E., & Zemel, M. B. (2003). Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people. The Journal of nutritional biochemistry, 14(5), 251-258.
  • Harper, J. M. (2019). Extrusion of foods: CRC press.
  • Hiller, B., & Lorenzen, P. C. (2010). Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation. Food Research International, 43(4), 1155-1166.
  • Jiang, T. (2013). Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere. Postharvest Biology and Technology, 76, 91-97. doi:https://doi.org/10.1016/j.postharvbio.2012.09.005
  • Kalt, W. (2005). Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of food science, 70(1), R11-R19.
  • Kashiri, M., Cerisuelo, J. P., Domínguez, I., López-Carballo, G., Hernández-Muñoz, P., & Gavara, R. (2016). Novel antimicrobial zein film for controlled release of lauroyl arginate (LAE). Food Hydrocolloids, 61, 547-554. doi:https://doi.org/10.1016/j.foodhyd.2016.06.012
  • Kashiri, M., Cerisuelo, J. P., Domínguez, I., López-Carballo, G., Muriel-Gallet, V., Gavara, R., & Hernández-Muñoz, P. (2017). Zein films and coatings as carriers and release systems of Zataria multiflora Boiss. essential oil for antimicrobial food packaging. Food Hydrocolloids, 70, 260-268. doi:https://doi.org/10.1016/j.foodhyd.2017.02.021
  • Keleş, F. (2002). Gıda ambalajlama ilkeleri: Atatürk üniversitesi ziraat fak.
  • Koyuncu, M., & Savran, H. (2002). Yenilebilir kaplamalar. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(3), 73-83.
  • LE Tien, C., Vachon, C., Mateescu, M.-A., & Lacroix, M. (2001). Milk Protein Coatings Prevent Oxidative Browning of Apples and Potatoes. Journal of Food Science, 66(4), 512-516. doi:10.1111/j.1365-2621.2001.tb04594.x
  • Lee, K.-G., & Shibamoto, T. (2002). Toxicology and antioxidant activities of non-enzymatic browning reaction products. Food Reviews International, 18(2-3), 151-175.
  • Li, Y., Lu, F., Luo, C., Chen, Z., Mao, J., Shoemaker, C., & Zhong, F. (2009). Functional properties of the Maillard reaction products of rice protein with sugar. Food Chemistry, 117(1), 69-74.
  • Lillard, J., Clare, D., & Daubert, C. (2009). Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH. Journal of dairy science, 92(1), 35-48.
  • Mendes, N. d. S. R., Gomes-Ruffi, C. R., Lage, M. E., Becker, F. S., Melo, A. A. M. d., Silva, F. A. d., & Damiani, C. (2013). Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. Food Science and Technology, 33(4), 730-736.
  • Mesa, M. D., Silván, J. M., Olza, J., Gil, Á., & del Castillo, M. D. (2008). Antioxidant properties of soy protein–fructooligosaccharide glycation systems and its hydrolyzates. Food Research International, 41(6), 606-615.
  • Mridula, D., Singh, K. K., & Barnwal, P. (2013). Development of omega-3 rich energy bar with flaxseed. Journal of Food Science and Technology, 50(5), 950-957. doi:10.1007/s13197-011-0425-x
  • Nergiz, C., & Ötleş, S. (1993). Chemical composition of Nigella sativa L. seeds. Food chemistry, 48(3), 259-261.
  • Nuanmano, S., Prodpran, T., & Benjakul, S. (2015). Potential use of gelatin hydrolysate as plasticizer in fish myofibrillar protein film. Food Hydrocolloids, 47, 61-68. doi:https://doi.org/10.1016/j.foodhyd.2015.01.005
  • Olivas, G., & Barbosa-Cánovas, G. (2005). Edible coatings for fresh-cut fruits. Critical reviews in food science and nutrition, 45(7-8), 657-670.
  • Oms-Oliu, G., Soliva-Fortuny, R., & Martín-Belloso, O. (2008). Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology, 50(1), 87-94. doi:https://doi.org/10.1016/j.postharvbio.2008.03.005
  • Oymaci, P., & Altinkaya, S. A. (2016). Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite. Food Hydrocolloids, 54, 1-9. doi:https://doi.org/10.1016/j.foodhyd.2015.08.030
  • Padmashree, A., Sharma, G. K., Srihari, K. A., & Bawa, A. S. (2012). Development of shelf stable protein rich composite cereal bar. Journal of food science and technology, 49(3), 335-341.
  • Pathare, P. B., Opara, U. L., & Al-Said, F. A.-J. (2013). Colour measurement and analysis in fresh and processed foods: a review. Food and bioprocess technology, 6(1), 36-60.
  • Rattanathanalerk, M., Chiewchan, N., & Srichumpoung, W. (2005). Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering, 66(2), 259-265.
  • Rhim, J.-W., & Hong, S.-I. (2011). Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder. Food Science and Biotechnology, 20(1), 215-222. doi:10.1007/s10068-011-0029-2
  • Rojas-Graü, M. A., Tapia, M. S., & Martín-Belloso, O. (2008). Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT-Food Science and Technology, 41(1), 139-147.
  • Rossi Marquez, G., Di Pierro, P., Esposito, M., Mariniello, L., & Porta, R. (2014). Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods. Food and Bioprocess Technology, 7(2), 447-455. doi:10.1007/s11947-012-1045-9
  • Rossi Marquez, G., Di Pierro, P., Mariniello, L., Esposito, M., Giosafatto, C. V. L., & Porta, R. (2017). Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films. LWT, 75, 124-130. doi:https://doi.org/10.1016/j.lwt.2016.08.017
  • Saremnezhad, S., Azizi, M. H., Barzegar, M., Abbasi, S., & Ahmadi, E. (2011). Properties of a New Edible Film Made of Faba Bean Protein Isolate. Journal of Agricultural Science and Technology, 13(2), 181-192.
  • Sun-Waterhouse, D., Teoh, A., Massarotto, C., Wibisono, R., & Wadhwa, S. (2010). Comparative analysis of fruit-based functional snack bars. Food Chemistry, 119(4), 1369-1379.
  • Tontul, I., & Topuz, A. (2017). Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). LWT - Food Science and Technology, 80, 294-303.
  • Tontul, I., Topuz, A., Ozkan, C., & Karacan, M. (2016). Effect of vegetable proteins on physical characteristics of spray-dried tomato powders. Food Science and Technology International, 22(6), 516-524.
  • Torres, E., Castro, E., Santana, R., Cardoso, J., Soaresa, C. M. F., & Lima, Á. (2011). Cereal bar development using exotic fruit. Paper presented at the Proceedings of 11th ICEF Conference on Engineering and Food, Food Process Engineering in a Changing World, Athens, Greece.
  • Vieira, M. G. A., da Silva, M. A., dos Santos, L. O., & Beppu, M. M. (2011). Natural-based plasticizers and biopolymer films: A review. European Polymer Journal, 47(3), 254-263.
  • Vukić, M., Grujić, S., & Odzaković, B. (2017). Application of Edible Films and Coatings in Food Production. In E. Pellicer, D. Nikolic, J. Sort, M. Baró, F. Zivic, N. Grujovic, R. Grujic, & S. Pelemis (Eds.), Advances in Applications of Industrial Biomaterials (pp. 121-138). Cham: Springer International Publishing.
  • Williams, P. A., Phillips, G. O., Stephen, A. M., & Churms, S. C. (2006). 13 Gums and Mucilages. Food polysaccharides and their applications, 455.
  • Yang, L., & Paulson, A. (2000). Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food research international, 33(7), 571-578.
Toplam 53 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Vildan Eyiz 0000-0003-1081-4166

İsmail Tontul 0000-0002-8995-1886

Selman Türker 0000-0003-1233-7906

Proje Numarası 181319013
Yayımlanma Tarihi 19 Ağustos 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 45 Sayı: 5

Kaynak Göster

APA Eyiz, V., Tontul, İ., & Türker, S. (2020). EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE. Gıda, 45(5), 1019-1029. https://doi.org/10.15237/gida.GD20029
AMA Eyiz V, Tontul İ, Türker S. EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE. GIDA. Ağustos 2020;45(5):1019-1029. doi:10.15237/gida.GD20029
Chicago Eyiz, Vildan, İsmail Tontul, ve Selman Türker. “EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE”. Gıda 45, sy. 5 (Ağustos 2020): 1019-29. https://doi.org/10.15237/gida.GD20029.
EndNote Eyiz V, Tontul İ, Türker S (01 Ağustos 2020) EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE. Gıda 45 5 1019–1029.
IEEE V. Eyiz, İ. Tontul, ve S. Türker, “EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE”, GIDA, c. 45, sy. 5, ss. 1019–1029, 2020, doi: 10.15237/gida.GD20029.
ISNAD Eyiz, Vildan vd. “EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE”. Gıda 45/5 (Ağustos 2020), 1019-1029. https://doi.org/10.15237/gida.GD20029.
JAMA Eyiz V, Tontul İ, Türker S. EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE. GIDA. 2020;45:1019–1029.
MLA Eyiz, Vildan vd. “EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE”. Gıda, c. 45, sy. 5, 2020, ss. 1019-2, doi:10.15237/gida.GD20029.
Vancouver Eyiz V, Tontul İ, Türker S. EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE. GIDA. 2020;45(5):1019-2.

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https://doi.org/10.5897/AJMR2021.9583
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