Application of different carbohydrates to produce squash puree based edible sheet

The production possibility of squash puree-containing edible sheet and its improvement by different hydrocolloids were studied. In this study, two hydrocolloids [carboxymethyl cellulose (CMC) and tragacanth gum] and also one plasticizer (glycerol) were used to produce squash puree-based edible sheet...

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Bibliographic Details
Published in:Journal of food science and technology 2020-02, Vol.57 (2), p.673-682
Main Authors: Torabi, Asghar, Mohebbi, Mohebbat, Tabatabaei-Yazdi, Farideh, Shahidi, Fakhri, Khalilian-Movahhed, Mohammad, Zahedi, Younes
Format: Article
Language:English
Subjects:
Carbohydrates
Carboxymethyl cellulose
Carboxymethylcellulose
Cellulose
Cellulosic resins
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Elongation
Food Science
Glycerol
Mechanical properties
Modulus of elasticity
Moisture content
Nutrition
Opacity
Optimization
Original
Original Article
Sheets
Tensile strength
Tragacanth
Water activity
Water content
Water vapor
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Summary:The production possibility of squash puree-containing edible sheet and its improvement by different hydrocolloids were studied. In this study, two hydrocolloids [carboxymethyl cellulose (CMC) and tragacanth gum] and also one plasticizer (glycerol) were used to produce squash puree-based edible sheets and optimization was performed to produce an edible sheet sample with the optimum properties. The results revealed that the CMC increased the tensile strength, elongation, and water vapor transition (WVT) of the edible sheets, whilst decreased their moisture content. The tragacanth increased the edible sheets elongation, oxygen transition (OT) and opacity. The glycerol also increased the elongation, density, OT, WVT, opacity and water solubility of the edible sheets; whereas the water activity, tensile strength, elastic modulus, and swelling capacity were decreased. The optimum quality of edible sheets was obtained from a combination of 0.14 g of CMC, 0.25 g of tragacanth and 1.88 g of glycerol.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-04099-5