Determining some properties of candied chestnut coated by edible films

ABSTRACT In this study, edible film solution was prepared from whey protein isolate by adding glycerine and candied chestnuts were coated with this solution. Coated samples were stored at refrigerator temperature and room temperature. By storing at these conditions, the effect of coating process on some physical, chemical, microbiological and sensory properties of candied chestnut were investigated at the storage period. Also, these properties were evaluated by statistical methods. Candied chestnuts were analyzed in terms of weight loss, color, hardness, total carbohydrate, invert sugar, saccharose, starch, microbiological and sensory properties with 3 repetition and 1 8 kilograms in every repetition during the study period. According to results of this analysis coating process is effective especially on lightness, color and sensory properties of candied chestnuts. On the other hand, there is no effect on chemical properties. In terms of microbiological aspect, coating process is effective considering the storage conditions and time parameters. As a result, candied chestnut which has 1 mounth shelf life in cold storage conditions has 2 mounth shelf life if it is coated with edible films. And it was seen that it is prolonge its consumer acceptance. Key Words: edible film, coating, candied chestnut, whey protein isolate. II-