Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 9 4 2022 07 23 Evaluation of Physicochemical and Organoleptic Properties of Dried Apple Slices with Whey Protein Isolate-Inulin Conjugates and Apple Extract Evaluation of Physicochemical and Organoleptic Properties of Dried Apple Slices with Whey Protein Isolate-Inulin Conjugates and Apple Extract 345 364 1161 10.22104/ift.2022.5587.2098 FA Mohammad Ghorbani Associate Professor, Department of Food science and technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan , Iran Adeleh Mohammadi Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Mona Ranjbar Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Journal Article 2022 04 10 In this study, the effect of whey protein isolate-inulin conjugates (1: 1 and 1: 2) and apple pulp extract (200 and 300 ppm) as alternatives to sodium metabisulfite was used for drying of apple. Polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) were performed to perform the Millard reaction. Also the content of total phenol, total flavonoids, antioxidant activity by DPPH and total antioxidant methods, water activity, amount of soluble solids, color index, activity of peroxidase enzyme (POD) and polyphenol enzyme Oxidase (PPO), structure analysis as well as sensory evaluation of the dried apple samples coated with whey protein isolate-inulin conjugates and apple pulp extract were investigated. The results of this study showed that the samples coated in 1% of whey protein isolate - inulin (1: 2) containing 300 ppm of apple extract had higher phenolic and flavonoid compounds than the other samples. Also, the concentration of 1% whey protein isolate - inulin (1: 2) containing 300 ppm of apple pulp extract had higher score of aroma, taste, color, texture and acceptability attributes. The results showed that of whey protein isolate-inulin conjugates and apple pulp extract showed strong inhibition against the browning of the dried apple. Therefore, it can be used as a preservative to prevent browning in apple slices as a substitute for sodium metabisulfite. In this study, the effect of whey protein isolate-inulin conjugates (1: 1 and 1: 2) and apple pulp extract (200 and 300 ppm) as alternatives to sodium metabisulfite was used for drying of apple. Polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) were performed to perform the Millard reaction. Also the content of total phenol, total flavonoids, antioxidant activity by DPPH and total antioxidant methods, water activity, amount of soluble solids, color index, activity of peroxidase enzyme (POD) and polyphenol enzyme Oxidase (PPO), structure analysis as well as sensory evaluation of the dried apple samples coated with whey protein isolate-inulin conjugates and apple pulp extract were investigated. The results of this study showed that the samples coated in 1% of whey protein isolate - inulin (1: 2) containing 300 ppm of apple extract had higher phenolic and flavonoid compounds than the other samples. Also, the concentration of 1% whey protein isolate - inulin (1: 2) containing 300 ppm of apple pulp extract had higher score of aroma, taste, color, texture and acceptability attributes. The results showed that of whey protein isolate-inulin conjugates and apple pulp extract showed strong inhibition against the browning of the dried apple. Therefore, it can be used as a preservative to prevent browning in apple slices as a substitute for sodium metabisulfite. https://jift.irost.ir/article_1161_33e39928e29dcf5b92d74188d5ed02c8.pdf