Author/Authors :
Banasaz، Shahin نويسنده Department of Food Science and Technology Islamic Azad University, Shahrekord Branch, Shahrekord, Iran , , Hojatoleslami، Mohammad نويسنده Department of Food Science and Technology Islamic Azad University, Shahrekord Branch, Shahrekord, Iran , , Razavi، Seyyed Hadi نويسنده Department of Food Science and Technology, College of Agriculture, Tehran University, Tehran, Iran , , Hosseini، Ebrahim نويسنده Department of Food Science and Technology, Islamic Azad University, Kazeroon Branch, Kazeroon, Iran , , Shariaty، Mohammad Ali نويسنده Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran ,
Abstract :
The effect of using edible coatings Psyllium seed gum in three concentrations of 0.05, 0.1 and 0.2 percent and the comparison to the effect of Chitosan trade gum on Red delicious apple in concentration of 1% was studied. Factors evaluated in the study of color and textural properties of the apples during 8 days of storage were after coating. Test results showed that the enzymatic browning factor of native gum coated by Psyllium in concentration of 0.2% and 1%Chitosan concentration was the lowest and the ability of clearly edible coatings to relay the enzymatic browning and preservation color of apples was illustrated. Textural factors evaluated in the study included firmness and TPA factors such as adhesiveness, cohesiveness, chewiness and hardness were measured. In all evaluated factors, commercial Chitosan gum showed better characterization in preservation of texture and depending on the other concentrations of Psyllium seed gum after Chitosan showed the better characterization in maintaining primary texture of apples. In this study, the effect of Psyllium native gum in preventing enzymatic browning and maintaining the relative quality of the texture was confirmed.
