Textural properties of whey based edible films

Bhaskar Sen Gupta, Ronnie Magee

    Research output: Contribution to journalArticlepeer-review

    3 Citations (Scopus)


    The objective of this work was to study the textural properties of edible films made from sour (acid) whey for food wrapping application. Acid whey is often regarded as a waste product, obtained as a watery effluent in the manufacturing of cottage cheese. In general, owing to its high nutritional value, whey has gained importance as an additive in food manufacturing processes and in health drink formulations. In this work, fresh sour whey was used to make edible films. The proteins in the whey were concentrated by ultrafiltration to reduce the water content. Only natural ingredients such as acid whey and agar were used to form the film under controlled heating (650 W) in a microwave oven. The structural and surface characteristics of the films were tested by a texture analyser and scanning electron micrographs.
    Original languageEnglish
    Pages (from-to)2282-2289
    Number of pages8
    JournalElectronic Journal of Environmental, Agricultural and Food Chemistry
    Issue number8
    Publication statusPublished - Feb 2007


    • Agronomy and Crop Science
    • Food Science
    • Environmental Chemistry


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