Abstract:

Composite edible coating of fruit bars using whey protein isolate (WPI) and waxes (beeswax or carnauba wax) was tested in the present study to prevent physicochemical changes during storage in the present study. Dry matter content (96.16-98.43 g/100 g), colour, hardness (54.17-258.16 N), total phenolic content (3097.7-9752.9 mg GAE/kg dm), ascorbic acid content (133.4-203.9 mg/kg dm), antioxidant activity (DPPH: 3681.1-4538.6 mg/kg dm, FRAP: 2531.5-3057.4 mg/kg dm) and peroxide value (1.85-2.06 meq peroxide/kg oil) of samples were determined. Composite edible coating resulted in higher dry matter content and hardness compared to WPI-coated samples. While the total phenolic content of samples coated with WPI+carnauba wax was the lowest, it provided the highest ascorbic acid content and antioxidant activity. A gradual decrease in all analysed parameters except dry matter content and peroxide value was observed throughout the storage period. Overall, edible coating using WPI and carnauba wax composite was suggested for fruit bars.

Keywords: