Chocolate Coating Effect on Whey Protein Isolate-Pullulan-Coated Freeze-Dried Chestnut

Mahamadou Elhadji Gounga^1, , Khamis Ali Omar², Issoufou Amadou¹ and Shi-Ying Xu²

¹Département des Sciences et Techniques de Productions Végétales, Faculté d’Agronomie et des Sciences de l’Environnement, Université Dandicko Dankoulodo de Maradi, BP 465, Maradi, Niger

²State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China

Cite this paper:
Mahamadou Elhadji Gounga, Khamis Ali Omar, Issoufou Amadou and Shi-Ying Xu. Chocolate Coating Effect on Whey Protein Isolate-Pullulan-Coated Freeze-Dried Chestnut. American Journal of Food Science and Technology. 2017; 5(3):70-77. doi: 10.12691/ajfst-5-3-1

Abstract

Chestnuts are characterized by a limited shelf-life because of their high water content and sugar content hence producers around the world are confronted with a storage problem as product losses are very high. The strategy of the conception, stemming from the current adoption of new food technologies combined with the consumer desirability to put to shelf new products on the market has made researchers and industrialists to upgrade and/or add value to the existing products in order to provide a wider choice of new products to the consumer disposal. The objective of this work was to come up with a suitable technology of extending the shelf-life of harvested chestnut fruits and to develop a new food product for commercial consumption. Whey protein isolate–Pullulan-coated roasted and freeze-dried chestnut (WPI–Pul-RFDC) was coated separately with dark chocolate (DCC) and milk chocolate (MCC). Color change of surface coating and decay incidence were studied at [7°C, 82 ± 5% RH] and [25 ± 2°C, 30 ± 2% RH] for 6 months storage. Further investigation on sensory evaluation were carried out using a taste panel of 120 consumers. 7°C and 25°C provided the best storage conditions for dark chocolate and milky chocolate coating respectively. The results obtained were effective in the control of overgrowth of spoilage organisms and surface discoloration, which is satisfactory in improving the quality and increasing the shelf-life of chestnut. The consumer acceptance testing revealed that chocolate-coating greatly improved the sensory attributes of chestnut as compared to the WPI-Pul coated sample acceptance. This is an alternative strategy to add value to chestnut thus minimizing the significant losses in harvested fruits hence providing a wider choice of new products to the consumer disposal.

Keywords:
chestnut chocolate coating color change shelf life sensory evaluation

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Breisch, H., 1993. Harvesting, storage and processing of chestnut. In Proceedings of the International Congress on Chestnut, Italy, 20-23, October 1997.
[2]	Bruhn, C., L. J. Harris, M. Giovanni, and D. Metz, 2010. Nuts: Safe methods for consumers to handle, store, and enjoy almonds, chestnuts, pecans, pistachios, and walnuts. ANR Publication 8406, http://ucfoodsafety.ucdavis.edu/files/44384.pdf.
[3]	Liu, F. X. Chang, X. Hu, C. S. Brennan and X. Guo, 2016. Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima. International Journal of Food Science and Technology, In Press.
[4]	Minifie, B. W., 1980. Chocolate Bars and Covered Confectionery - Production Methods. In Chocolate, Cocoa & Confectionery: Science & Technology (pp. 142-180). 2nd ed. Westport, Connecticut: AVI Publishing Co., Inc.
[5]	Biquet, B., and T. P. Labuza, 1988. Evaluation of the moisture permeability characteristics of chocolate films as an edible moisture barrier. Journal of Food Science, 53: 989-998.
[6]	Mexis, S.F., A. V. Badeka, K. A. Riganakos, and M.G. Kontominas, 2010. Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts. Innovative Food Science & Emerging Technologies, 11: 177-186.
[7]	Zhang, H. and G. Mittal, 2010. Biodegradable protein based films from plant resources: A review. Environmental Progress Sustainable Energy, 29: 203-220.
[8]	Jooyandeh, H., 2011. Whey Protein Films and Coatings: A Review. Pakistan Journal of Nutrition, 10: 296-301.
[9]	Rumsey, T. R. and K. L. McCarthy, 2012. Modeling oil migration in two-layer chocolate-almond confectionery products. Journal of Food Engineering, 111(1): 149-155.
[10]	Arnon, H., R. Granit, R. Porat, and E. Poverenov, 2015. Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach. Food Chemistry, 166(1): 465-472.
[11]	Gültekin-Özgüven, M., A. Karadağ, Ş. Duman, B. Özkal, and B. Özçelik, 2016. Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies. Food Chemistry, 201(15): 205-212.
[12]	Silva K.S., M.A. Mauro, M.P. Gonçalves, and C.M.R. Rocha, 2016. Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films. Food Hydrocolloids, 54: 179-188.
[13]	Aly S. H. S., E. N. Mohamed, and E. S. Abdou, 2017. Effect of Edible Coating on Extending the Shelf Life and Quality of Fresh Cut Taro. American Journal of Food Technology, In Press. ISSN 1557-4571.
[14]	Lee, S. Y, T. A. Trezza, J. X. Guinard, and J. M. Krochta, 2002. Whey-protein-coated peanuts assessed by sensory evaluation and static headspace gas chromatography. Journal of Food Sciences, 67(3): 1212-1218.
[15]	Lin, S.-Y. D. and J. M. Krochta, 2006a. Fluidized-bed system for whey protein film coating of peanuts. ‎Journal of Food Processing and Engineering, 29: 532-546.
[16]	Lin, S.-Y. D. and J. M. Krochta, 2006b. Whey protein coating efficiency on mechanically-roughened hydrophobic peanut surfaces. Journal of Food Science, 71(6): 270-275.
[17]	Maté, J. I, E. N Frankel, and J. M. Krochta, 1996. Whey protein isolate edible coatings: Effect on the rancidity process of dry roasted peanuts. Journal of Agriculture and Food Chemistry, 44: 1736-1740.
[18]	Maté, J. I, M. E. Saltveit, and J. M. Krochta, 1996. Peanut and walnut rancidity: Effects of oxygen concentration and relative humidity. Journal of Food Science, 61(2): 465-468, 472.
[19]	Gounga, M. E., S-Y. Xu, Z. Wang, and W. G. Yang, 2008. Effect of whey protein isolate-pullulan edible coatings on the quality and shelf-life of freshly roasted and freeze-dried Chinese chestnut. Journal of Food Science, 73(4): 151-161.
[20]	Gounga, M. E, S-Y. Xu, and Z. Wang, 2007. Sensory attributes of freshly roasted and roasted freeze dried Chinese chestnut (Castanea mollissima) coated with whey protein isolated-pullulan edible coating. International Journal of Agricultural Research, 2(11):959-964.
[21]	CMANCA, 1996. Chocolate Manufactures Association National Confectioners Association. US statistics. Available at: http://www.candyusa.org.
[22]	Costa, J., P. Ansari, I. Mafra, B. P. P. Oliveira, and S. Baumgartner, 2015. Development of a sandwich ELISA-type system for the detection and quantification of hazelnut in model chocolates. Food Chemistry, 173: 257-265.
[23]	Virginia G., B. Federica, D. R. Marco, and R. Santina, 2016. Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study. Journal of Food Engineering, 169: 165-171.
[24]	Chaiseri, S., and P. S. Dimick, 1989. Lipid and hardness characteristics of cocoa butters from different geographic regions. Journal of the American Oil Chemists’ Society, 66: 1771-1776.
[25]	Maskan, M., 2001. Kinetics of colour change of kiwi fruits during hot air and microwave drying. Journal of Food Engineering, 48(2): 169-175.
[26]	Kaushik, N., B. P. Barjinder Pal Kaur, P. S. Rao, and H. N. Mishra, 2014. Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali). Innovative Food Science and Emerging Technologies, 22: 40-50.
[27]	Lee, S.-Y., K. L. Dangaran, and J. M. Krochta, 2002. Gloss stability of whey protein/plasticizer coating formulations on chocolate surface. Journal of Food Science, 67(3): 1121-1125.
[28]	Soares, N. M., T. S. Mendes, and A. A. Vicente, 2013. Effect of chitosan-based solutions applied as edible coatings and water glazig on frozen salmon preservation - A pilot-scale study. Journal of Food Engineering, 119(2): 316-323.
[29]	Simonot, L., and M. Elias, 2002. Color changes due to surface state modification. Color Research and Application, 28(1): 45-49.
[30]	Briones, V., J. M. Aguilera, and C. Brown, 2006. Effect of surface topography on color and gloss of chocolate samples. Journal of Food Engineering, 77(4): 776-783.
[31]	Boutin, B., 1997. Finishing agents. The Manufacturing Confectioner, 68(10): 102-109.
[32]	Künsch, U., H. Scharer, B. Patrian, and E. Hohn, 2001. Effects of roasting on chemical composition and quality of different chestnut (Castanea sativa Mill) varieties. Journal of the Science of Food and Agriculture, 81: 1106-1112.
[33]	Pawar M. S., A. S. Kadam, and O. S. Yemul, 2015. Development of polyetheramide based corrosion protective polyurethane coating from mahua oil. Progress in Organic Coatings, 89: 143-149.
[34]	Bruinsma, K., and L. D. Taren, 1999. Chocolate: food or drug? Review. Journal of the American Dietetic Association, 99: 1249-1256.
[35]	Whitefield, R., 2005. Making Chocolates in the Factory. Kennedy’s Publications Ltd., London, UK.