@article{article_680448, title={EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE}, journal={Gıda}, volume={45}, pages={1019–1029}, year={2020}, DOI={10.15237/gida.GD20029}, author={Eyiz, Vildan and Tontul, İsmail and Türker, Selman}, keywords={cereal bar, edible coating, storage, textural properties, chemical properties}, abstract={<div style="text-align:justify;"> <span style="font-size:14px;">Cereal bars were coated with three different biopolymers to prevent the changes during storage. The edible coating using sodium alginate (SA), carboxymethyl cellulose (CMC) and whey protein isolate (WPI) had little effect on chemical properties of the bars. The moisture content of coated bars was found to be significantly higher than that of control samples because of moisture diffusion during treatments and prevention of moisture loss during storage. SA was the most effective coating materials in terms of preservation of the textural properties. On the other hand, coating cereal bars with CMC caused some undesirable changes in the color and textural properties of the bars. All three coating materials provided higher content of total phenolics compared to control. As a result of the study, it is recommended to use of SA as an edible coating for cereal bars to increase the physical and chemical stability of the product. </span> </div>}, number={5}, publisher={The Association of Food Technology}, organization={Necmettin Erbakan Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü}