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International Journal of Agricultural Research
Year: 2007  |  Volume: 2  |  Issue: 11  |  Page No.: 959 - 964

Sensory Attributes of Freshly Roasted and Roasted Freeze Dried Chinese Chestnut (Castanea mollissima) Coated with Whey Protein Isolate-Pullulan Edible Coating

Mahamadou Elhadji Gounga, Shi-Ying Xu and Zhang Wang    

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.

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