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AN EDIBLE FILM OF LIPIDS AND CELLULOSE ETHERS: PERFORMANCE IN A MODEL FROZEN-FOOD SYSTEM.

Author(s) : KESTER J. J., FENNEMA O.

Type of article: Article

Summary

AN EDIBLE, LIPID-CELLULOSE ETHER COMPOSITE FILM WAS FABRICATED AND TESTED AS A BARRIER TO INTERNAL MOISTURE MIGRATION IN A BICOMPONENT FOOD PRODUCT STORED UNDER ABUSIVE CONDITIONS OF FROZEN STORAGE: 266.3 K (-6.7 DEG C) FOR 9 WEEKS. THE PRODUCT CONSISTED OF BREAD AND A TOMATO-BASED SAUCE ; THE FILM WAS SITUATED AT THE INTERFACE OF THE 2 COMPONENTS. THE FILM EFFECTIVELY RETARDED MIGRATION OF MOISTURE FROM THE SAUCE TO THE BREAD DURING STORAGE. AS A CONSEQUENCE, DESIRABLE SENSORY PROPERTIES THAT WERE RELATED TO STABILIZATION OF MOISTURE GRADIENTS, AS MEASURED FOLLOWING COOKING, WERE MAINTAINED SIGNIFICANTLY BETTER IN THE PRESENCE OF THE FILM THAN THEY WERE IN ITS ABSENCE.

Details

  • Original title: AN EDIBLE FILM OF LIPIDS AND CELLULOSE ETHERS: PERFORMANCE IN A MODEL FROZEN-FOOD SYSTEM.
  • Record ID : 1990-2368
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 54 - n. 6
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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