Effect of dangke whey/pectin ratio, stearic acid and cheese aroma concentration on characteristic properties of edible films made thereof

Abstract

The successful fabrication of a flavored edible film is determined by the right selection of the materials used include polysaccharides, proteins, aroma and lipids or combination of these. This study investigate the effects of different ratio of dangke whey/pectin, stearic acid and cheese aroma concentration on moisture content, thickness, water solubility, and water vapor transmission rate, tensile strentgh and elongation of an edible film made thereof. Full factorial designs at two levels of ratio dangke whey/pectin (1:4 and 2:3), stearic acid concentration (0.125% and 0.825%) and aroma (without aroma and 2%) were used to analyze their's effects on the physical, mechanical and barrier properties of film. Of the ratio tested, ratio 1:4 found to be the lowest moisture content. Increase stearic acid concentration to 0.825% decreased the thickness of film. Incorporation of cheese aroma 2% to the polymer matrix increased both tensile strength and elongation. However, the ratio, stearic acid and aroma concentration did not improve the barrier properties of films. The results showed that film composition are the major factor influencing the film properties.

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