Preparation of edible films from tamarind mucilage and studying their properties and application in packaging of cheddar cheese

العناوين الأخرى

تحضير أغشية من هلام نوى التمر الهندي و دراسة خصائصها و تطبيقها في تغليف جبن الشدر

المؤلف

al-Jabburi, Ahmad Husayn

المصدر

Diyala Agricultural Sciences Journal

العدد

المجلد 12، العدد 1 (30 يونيو/حزيران 2020)، ص ص. 14-23، 10ص.

الناشر

جامعة ديالى كلية الزراعة

تاريخ النشر

2020-06-30

دولة النشر

العراق

عدد الصفحات

10

التخصصات الرئيسية

العلوم الزراعية

الموضوعات

الملخص EN

The object of this study was to prepare Edible films from Tamarind mucilage solutions 0.5, 1, 1.5% and plasticized with glycerol 50% (w/w) of the mucilage.

An increase in the thickness of the films and the elongation percentage were observed with an increase in the concentration of the mucilage, as it reached 0.06, 0.09, 0.11 mm and 26.7, 30.2, 33.4 % , respectively, while the tensile strength, solubility, and oxygen permeability rate decreased with the increase in the mucilage concentration and reached 15.62, 12.81, 9.78 MPa, 46.6, 40.8, 36.2 % and 32.91, 28.78, 25.55 ml / m².

Day.

respectively, The results showed the possibility of using tamarind mucilage films to produce cheddar cheese with good nutritional and qualitative properties

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

al-Jabburi, Ahmad Husayn. 2020. Preparation of edible films from tamarind mucilage and studying their properties and application in packaging of cheddar cheese. Diyala Agricultural Sciences Journal،Vol. 12, no. 1, pp.14-23.
https://search.emarefa.net/detail/BIM-1089647

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

al-Jabburi, Ahmad Husayn. Preparation of edible films from tamarind mucilage and studying their properties and application in packaging of cheddar cheese. Diyala Agricultural Sciences Journal Vol. 12, no. 1 (2020), pp.14-23.
https://search.emarefa.net/detail/BIM-1089647

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

al-Jabburi, Ahmad Husayn. Preparation of edible films from tamarind mucilage and studying their properties and application in packaging of cheddar cheese. Diyala Agricultural Sciences Journal. 2020. Vol. 12, no. 1, pp.14-23.
https://search.emarefa.net/detail/BIM-1089647

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

-

رقم السجل

BIM-1089647