Abstract
The effect of varying thickness on the water barrier properties, tensile properties and sensory characteristics of glycerol-plasticised whey protein isolate (WPI) films was investigated. Thickness was varied by preparing films with increasingly dilute film forming WPI solutions in the range 9.5–2.3 g protein/100 g. All films had a glycerol to protein ratio of 0.37 (Gly: Pro). Tensile strength (TS), elastic modulus (EM) and film permeance were unaffected by film thickness but maximum load (ML) and % elongation (E) decreased ( P<0.05) with decreasing thickness. In a sensory test with crackers and melted cheese, panelists could readily detect the thickest films (79 μm) but not the thinnest films (23 μm) ( P<0.05). The results indicate that reducing the thickness of glycerol plasticised WPI films makes them less perceptible in a food system while maintaining moisture barrier and certain tensile properties.
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