Functionalization of a vegan snack with antimicrobial edible coating için kapak resmi
Functionalization of a vegan snack with antimicrobial edible coating
Atik, Hande, author.
Yazar Ek Girişi:
Fiziksel Tanımlama:
xii, 180 leaves: charts;+ 1 computer laser optical disc.
Pomegranate peel is usually considered as a waste of fruit by many people, but it has quite high content of antioxidant, phenolic and antimicrobial compounds. The objective of this thesis is to observe the effect of edible film in vegan snack bar containing of dried fruits, nut and to functionalize the snack bar with enrichment of protein and antimicrobial content. The edible film was composed of 8% w/v of lentil protein extract, 15% w/w of pomegranate peel depends on protein content, 2% of pectin as a stabilizer and 0.5% of glycerol as a plasticizer. Application of coating was carried out by dipping method. Then, the coated vegan snack bar was dried at 40oC for 16 hours. The coated and uncoated bars were investigated in different conditions as 30% RH at 25 oC and 75% RH at 35 oC for 90 days. Optical properties, texture, total phenolic content, sensory, microbial and water activity analysis were determined to evaluate the impact of edible coating incorporation onto surface of the bar. The results showed that the coated bars have been preserved better than uncoated ones in terms of prevention of color change, microbial and textural properties, phenolic content and moisture loss in both conditions.
Yazar Ek Girişi:
Tek Biçim Eser Adı:
Thesis (Master)--İzmir Institute of Technology:Food Engineering.

İzmir Institute of Technology: Food Engineering --Thesis (Master).
Elektronik Erişim:
Access to Electronic Versiyon.


Materyal Türü
Demirbaş Numarası
Yer Numarası
Durumu/İade Tarihi
Tez T002629 TP451.E3 A87 2022

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