PREPARATION OF EDIBLE FILMS FROM TAMARIND MUCILAGE AND STUDYING THEIR PROPERTIES AND APPLICATION IN PACKAGING OF CHEDDAR CHEESE

Ahmed H. A. Al-Jobouri

Please use this identifier to cite or link to this item: http://148.72.244.84/xmlui/handle/xmlui/7927

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DC Field	Value	Language
dc.contributor.author	Ahmed H. A. Al-Jobouri	-
dc.date.accessioned	2023-10-30T06:55:17Z	-
dc.date.available	2023-10-30T06:55:17Z	-
dc.date.issued	2020-06	-
dc.identifier.citation	https://journal.djas.uodiyala.edu.iq/	en_US
dc.identifier.issn	ISSN: 2310-8746 (Online)	-
dc.identifier.issn	ISSN: 2073-9524 (Print)	-
dc.identifier.uri	https://journal.djas.uodiyala.edu.iq/	-
dc.identifier.uri	http://148.72.244.84:8080/xmlui/handle/xmlui/7927	-
dc.description.abstract	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	en_US
dc.language.iso	en	en_US
dc.publisher	University of Diyala / College of Agriculture	en_US
dc.relation.ispartofseries	Vol. 12;No. 1	-
dc.subject	Mucilage, Tamarind, Tamarindus indica L., Edible film, Cheddar Cheese	en_US
dc.title	PREPARATION OF EDIBLE FILMS FROM TAMARIND MUCILAGE AND STUDYING THEIR PROPERTIES AND APPLICATION IN PACKAGING OF CHEDDAR CHEESE	en_US
dc.type	Article	en_US
Appears in Collections:	مجلة ديالى للعلوم الزراعية / Diyala Agricultural Sciences Journal (DASJ)

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