Optimization of edible coatings on minimally processed carrots using response surface methodology
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Formation of a whitish, dried appearance (white blush) on the surface of peeled carrot pieces is a major factor reducing consumer acceptance of minimally processed carrot products. The optimization of sodium caseinate/stearic acid emulsion coating formulations was studied using response surface methodology. Optimization was based on the ability of edible coatings to increase water vapor resistance and reduce white blush measured by sensory and instrumental analysis. The effect of different sodium caseinate/stearic acid emulsion coatings on three different response parameters (water vapor resistance, whitish index, and sensory ranking of white blush) indicated that storage stability of peeled carrots can be improved with an optimized 1.4 to 1.6% sodium caseinate/0.1 to 0.2% stearic acid emulsion coating formulation.
Transactions of the American Society of Agricultural Engineers
author list (cited authors)
Avena-Bustillos, R. J., Cisneros-Zevallos, L. A., Krochta, J. M., & Saltveit, M. E.
complete list of authors
Avena-Bustillos, RJ||Cisneros-Zevallos, LA||Krochta, JM||Saltveit, ME