Determination of the Usability of Whey and Molasses in the Coating of Fruit
DOI:
https://doi.org/10.24925/turjaf.v12i1.33-39.6315Keywords:
Molasses, whey, coating, apple, orangeAbstract
In this study, molasses is sugar factory waste and whey is a by-product of milk factory were used in coating apple and orange and stored for three weeks. Quality changes were determined during storage. The brix values of whey and molasses used in the coating are 30 and 50, respectively, and their pH is 1 and 7.8. In the study, the weight loss and color values of the coated fruits were examined. As a result of the study, it was determined that the effect of molasses + water for apples and whey for oranges was significant during the three-week storage period. The weight loss in apples covered with molasses + water was 3.645 % while it was 6.327% in uncoated samples. The weight loss was 17.860% in the oranges covered with whey, it is 27.930% in the uncoated samples. Owing to the study, it was concluded that molasses can be used as a coating material in apples and whey can be used as a coating material in oranges. Especially weight loss is an undesirable situation in the storage of fruits. This situation can be minimized by covering the fruits. The whey and molasses used were particularly effective in reducing weight loss.
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