Application of whey protein and pea starch edible coatings with citric acid: impact on the quality and texture of dried apple and potato slices

Application of whey protein and pea starch edible coatings with citric acid: impact on the quality and texture of dried apple and potato slices

Abstract The effect of whey protein isolate (WPI), pea starch (PS), and composite coatings (WPI + PS), with or without the incorporation of citric acid (CA), on the physicochemical, color, microbial, textural, and sensory properties of dried apple and potato slices was investigated. All coatings red...

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Bibliographic Details
Main Authors: Ghadeer F. Mehyar, Nihad G. Alsmairat, Zaina A. Fahil, Dana M. Alangar, Nour T. Hasan, Salam A. Ibrahim
Format: Article
Language:English
Published: Springer 2025-05-01
Series:Discover Food
Subjects:
Pea starch
Whey protein isolate
Citric acid
Active coatings
Textural properties
Microbial quality
Online Access:https://doi.org/10.1007/s44187-025-00464-w
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https://doi.org/10.1007/s44187-025-00464-w

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