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...

Full description

Saved in:
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
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items