the effect of soy protein concentrate/whey protein edible coatings on the quality of semi-dried potato slices

Edible coatings can be an effective and environmentally friendly method for preserving food quality during storage. this concept sets the research stage that explores how coatings made from soy protein concentrate and whey protein can enhance the chemical stability of potato slices, thus improving their preservation and overall quality during storage. the study lays the groundwork for investigating the effects of these coatings on various physicochemical properties of semi-dried potatoes, ultimately highlighting their potential benefits in food preservation. in this research, the impact of different concentrations (2.5, 4, and 5 w/w %) of soy protein concentrate and whey protein on some physicochemical properties of semi-dried potatoes (color, rehydration of dried slices, reducing sugars, starch, ascorbic acid, moisture, oil absorption, texture crispness, and sensory properties) during 60 days of storage were investigated. the results showed that semi-dried potatoes coated with soy protein concentrate and whey protein had the highest moisture content and the lowest oil absorption and crispiness compared to the control sample. the sensory properties of coated samples were different from those of uncoated samples. panelists also accepted the taste of coated semi-dried potatoes. the applied edible coatings significantly affected the ascorbic acid and reducing sugar content. the lowest and highest amount of starch was observed in the control and coated samples, respectively. these characteristics show that coatings based on soy protein concentrate and whey protein considered to be an excellent choice to reduce oil absorption and increase shelf life of potato slices.

the effect of soy protein concentrate/whey protein edible coatings on the quality of semi-dried potato slices

edible coatings can be an effective and environmentally friendly method for preserving food quality during storage. this concept sets the research stage that explores how coatings made from soy protein concentrate and whey protein can enhance the chemical stability of potato slices, thus improving their preservation and overall quality during storage. the study lays the groundwork for investigating the effects of these coatings on various physicochemical properties of semi-dried potatoes, ultimately highlighting their potential benefits in food preservation. in this research, the impact of different concentrations (2.5, 4, and 5 w/w %) of soy protein concentrate and whey protein on some physicochemical properties of semi-dried potatoes (color, rehydration of dried slices, reducing sugars, starch, ascorbic acid, moisture, oil absorption, texture crispness, and sensory properties) during 60 days of storage were investigated. the results showed that semi-dried potatoes coated with soy protein concentrate and whey protein had the highest moisture content and the lowest oil absorption and crispiness compared to the control sample. the sensory properties of coated samples were different from those of uncoated samples. panelists also accepted the taste of coated semi-dried potatoes. the applied edible coatings significantly affected the ascorbic acid and reducing sugar content. the lowest and highest amount of starch was observed in the control and coated samples, respectively. these characteristics show that coatings based on soy protein concentrate and whey protein considered to be an excellent choice to reduce oil absorption and increase shelf life of potato slices.