Torabi Asghar, Mohebbi Mohebbat, Tabatabaei-Yazdi Farideh, Shahidi Fakhri, Khalilian-Movahhed Mohammad, Zahedi Younes
1Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran.
2Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil, Iran.
J Food Sci Technol. 2020 Feb;57(2):673-682. doi: 10.1007/s13197-019-04099-5. Epub 2019 Oct 26.
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.
研究了含南瓜泥可食用薄片的生产可能性及其通过不同水胶体的改善情况。在本研究中，使用两种水胶体[羧甲基纤维素（CMC）和黄芪胶]以及一种增塑剂（甘油）来生产基于南瓜泥的可食用薄片，并进行优化以生产具有最佳性能的可食用薄片样品。结果表明，CMC提高了可食用薄片的拉伸强度、伸长率和水蒸气透过率（WVT），同时降低了它们的水分含量。黄芪胶提高了可食用薄片的伸长率、氧气透过率（OT）和不透明度。甘油也提高了可食用薄片的伸长率、密度、OT、WVT、不透明度和水溶性；而水分活度、拉伸强度、弹性模量和溶胀能力则降低。由0.14克CMC、0.25克黄芪胶和1.88克甘油组合可获得可食用薄片的最佳品质。
