Influence of the edible coatings' viscosity on organoleptic characteristics of walnut kernels

Abstract

Walnut (Juglansregia L.) is widely distributed throughout the world. In this research work compares the effect of viscosity of coating solutions, based on whey protein isolate and gelatin, on organoleptic characteristics of walnut kernels. At the same time, it is possible to note the relationship between the viscosity of the coating solutions and the thickness, uniformity, as well as the appearance of the covered kernels.