Sensory Attributes of Freshly Roasted and Roasted Freeze Dried Chinese Chestnut (Castanea mollissima) Coated with Whey Protein Isolate-Pullulan Edible Coating
Abstract:
The objective of this study was to evaluate the influence of Whey Protein Isolate-Pullulan edible coatings on the sensory characteristics of chestnut fruit (Castanea molissima). Freshly roasted and roasted freeze dried chestnuts were dipped into a WPI-PUL coating solution for 30 min then drained, dried and stored for 24 h. Samples were evaluated by a 60 member sensory panel for sweetness, appearance and color, texture and crunchiness, flavor and acceptance using a structural 10 point intensity scale. WPI-PUL coated chestnut had no distinctive milk odor. However the coated chestnuts were perceived to be slightly sweet and adhesive by the sensory panel. The results suggested that WPI-PUL coatings greatly improved the sensory attributes of fresh and dried chestnuts as compared to the uncoated dried sample.
Mahamadou Elhadji Gounga, Shi-Ying Xu and Zhang Wang, 2007. Sensory Attributes of Freshly Roasted and Roasted Freeze Dried Chinese Chestnut (Castanea mollissima) Coated with Whey Protein Isolate-Pullulan Edible Coating. International Journal of Agricultural Research, 2: 959-964.
Subscribe Today 
