Publication:
Effects of edible film coatings on shelf-life of Mustafakemalpasa sweet, a cheese based dessert

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dc.contributor.buuauthorGüldaş, Metin
dc.contributor.buuauthorAkpınar, Arzu Bayizit
dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.buuauthorYılmaz, Lütfiye Ersan
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentKaracabey Meslek Yüksekokulu
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.departmentGıda İşleme Bölümü
dc.contributor.orcid0000-0002-5187-9380
dc.contributor.orcid0000-0002-8482-5055
dc.contributor.researcheridAAG-8194-2021
dc.contributor.researcheridU-1332-2019
dc.contributor.researcheridAAG-8219-2021
dc.contributor.researcheridAAF-3213-2020
dc.contributor.scopusid35617778500
dc.contributor.scopusid12545580300
dc.contributor.scopusid25926089700
dc.contributor.scopusid35750795400
dc.date.accessioned2021-12-20T08:15:22Z
dc.date.available2021-12-20T08:15:22Z
dc.date.issued2010-10
dc.description.abstractIt was aimed to investigate the shelf-life of single baked (one stage heating at 280-300 degrees C) mustafakemalpasa (MKP) cheese sweets coated with edible films such as kappa-carrageenan, chitosan, corn zein and whey protein concentrate (WPC). The sweets prepared were coated, packed in polystyrene bags and stored at room temperature (20 +/- 1 degrees C). The shelf-life of sweet samples was determined by microbiological analyses, a(w), titratable acidity, pH and sensory analysis. The microorganisms exhibited growth dependent upon the water activity levels during storage. The most significant growth was seen in moulds and yeasts. The minimum a(w) values for the growth of mould and yeasts were 0.85. Coating with chitosan and kappa-carrageenan showed no significant effect on shelf-life of MKP sweets. The shelf-life of these samples was limited by 3 days same as control (non-coated) and deterioration occurred when the a(w) value reached 0.90. The coatings with WPC and corn zein prolonged the shelf-life of sweets from 3 to 10 days.
dc.identifier.citationGüldaş, M. vd. (2010). "Effects of edible film coatings on shelf-life of Mustafakemalpasa sweet, a cheese based dessert". Journal of Food Science and Technology, 47(5), 476-481.
dc.identifier.endpage481
dc.identifier.issn0022-1155
dc.identifier.issue5
dc.identifier.pubmed23572674
dc.identifier.scopus2-s2.0-79951775026
dc.identifier.startpage476
dc.identifier.urihttps://doi.org/10.1007/s13197-010-0081-6
dc.identifier.urihttps://link.springer.com/article/10.1007/s13197-010-0081-6
dc.identifier.urihttp://hdl.handle.net/11452/23395
dc.identifier.volume47
dc.identifier.wos000285092000002
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherSpringer India
dc.relation.journalJournal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectMustafakemalpasa sweet
dc.subjectEdible film
dc.subjectShelf-life of bakery products
dc.subjectCoating
dc.subjectBakery products
dc.subjectWater activity
dc.subjectSponge cake
dc.subjectTemperature
dc.subjectGrowth
dc.subjectFood science & technology
dc.subjectZea mays
dc.subjectChitin
dc.subjectChitosan
dc.subjectCoatings
dc.subjectMolds
dc.subjectPolystyrenes
dc.subjectYeast
dc.subjectCarrageenans
dc.subjectCorn zein
dc.subjectEdible films
dc.subjectMicrobiological analysis
dc.subjectMustafakemalpasa sweet
dc.subjectRoom temperature
dc.subjectSensory analysis
dc.subjectShelf life
dc.subjectShelf-life of bakery products
dc.subjectTitratable acidity
dc.subjectWater activity
dc.subjectWhey protein concentrate
dc.subjectBakery products
dc.subject.scopusEdible Films; Active Food Packaging; Elongation at Break
dc.subject.wosFood science & technology
dc.titleEffects of edible film coatings on shelf-life of Mustafakemalpasa sweet, a cheese based dessert
dc.typeArticle
dc.wos.quartileQ4
dspace.entity.typePublication
local.contributor.departmentKaracabey Meslek Yüksekokulu/Gıda İşleme Bölümü
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atPubMed
local.indexed.atWOS

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