OPTIMIZATION OF EDIBLE COATINGS ON MINIMALLY PROCESSED CARROTS USING RESPONSE-SURFACE METHODOLOGY

Formation of a whitish, dried appearance (white blush) on the surface of peeled carrot pieces is a major factor reducing consumer acceptance of minimally processed carrot products. The optimization of sodium ca seinate/stearic acid emulsion coating formulations was studied using r esponse surface methodology. Optimization was based on the ability of edible coatings to increase water vapor resistance and reduce white bl ush measured by sensory and instrumental analysis. The effect of diffe rent sodium caseinate/stearic acid emulsion coatings on three differen t response parameters (water vapor resistance, whitish index, and sens ory ranking of white blush) indicated that storage stability of peeled carrots can be improved with an optimized 1.4 to 1.6% sodium caseinat e/0.1 to 0.2% stearic acid emulsion coating formulation.