The Production and Effect of Apple Coating from Cellulose of Corn Cob
Keywords:
Corn Cob, Edible Coating, CelluloseAbstract
This research aimed to produce the edible film from cellulose of 3 cultivars of corn cob, i.e., white sweet corn, yellow sweet corn, and purple sweet corn (KPSC 903), The experiment was study the most appropriate cultivars of corn cob to produce the edible film for coating apples with different ratios of 1:1 and 2:1. The results indicated that the purple sweet corn cob was the most appropriate with the highest sensory scores of 6.90. The study of the appropriate quantity of cellulose to protect apple with different percentage at 0, 5 and 10 respectively, were storage at 4°C and 30°C. It was found that the coated apples with 5 percent of cellulose got the highest overall liking score at 7.50. The shelf-life of coated apples with 3 ratios of cellulose were also studied during storage for 3 weeks. It showed that the coated apples with 5 percent of cellulose at 4°C could maintain the nutrition of apple by measuring the Total Soluble Solid (TSS) it got the highest value at 17.97 °Brix; and either protected color which had the highest a* value of 22.25. Moreover, it reduced dehydration during storage with the highest firmness value of 7.47 Kg (peeled apple) at 4°C, and 7.33 Kg (unpeeled apple) at 30°C. which was caused the coated apple got lowest weight loss at 0.17 g and obtained the highest sensory score at 8.
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