Textural properties of whey based edible films

Bhaskar Sengupta, Ronnie Magee

Research output: Contribution to journalArticlepeer-review

2 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

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Food Science
  • Environmental Chemistry


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