Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powder

Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powder

We developed a new healthy gummy jelly from tilapia skin-derived gelatine and four rice cultivar powders. The gelatine from the tilapia fish skin was obtained using acid and alkaline extraction. The extracted gelatine comprised 96.77 ± 0.96 % protein and featured a breaking force of 5.21 ± 0.58 g, w...

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Bibliographic Details
Main Authors: Sukhuntha Osiriphun, Pornchai Rachtanapun, Sutee Wangtueai, Wachira Jirarattanarangsri
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry: X
Subjects:
Fish skin
Gelatine
Pasting properties
Rice
Sports food
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522001638

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http://www.sciencedirect.com/science/article/pii/S2590157522001638

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