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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522001638 |
| _version_ | 1798000241312530432 |
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| author | Sukhuntha Osiriphun Pornchai Rachtanapun Sutee Wangtueai Wachira Jirarattanarangsri |
| author_facet | Sukhuntha Osiriphun Pornchai Rachtanapun Sutee Wangtueai Wachira Jirarattanarangsri |
| author_sort | Sukhuntha Osiriphun |
| collection | DOAJ |
| description | 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, which indicates high gel strength. The fish gelatine was combined with the rice varieties to produce a gummy jelly with an enhanced nutritional value, and its flavor profile was determined. Gummy jelly products with added black sticky rice powder exhibited the highest protein and carbohydrate contents. The gummy jelly supplemented with rice berry had the highest score, with 90 % acceptance, on a nine-point hedonic scale. Microbiological analysis showed that no microorganisms were detected in any of the samples. These results indicate that fish gelatine and rice powder may be used as nutritive ingredients in sports food to improve athletic performances. |
| first_indexed | 2024-04-11T11:17:21Z |
| format | Article |
| id | doaj.art-40a9a32fd38d47a09effca5d26603e9e |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-11T11:17:21Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-40a9a32fd38d47a09effca5d26603e9e2022-12-22T04:27:11ZengElsevierFood Chemistry: X2590-15752022-10-0115100365Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powderSukhuntha Osiriphun0Pornchai Rachtanapun1Sutee Wangtueai2Wachira Jirarattanarangsri3Division of Food Science and Technology, Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Corresponding author at: Division of Food Science and Technology, Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.Division of Packaging Technology, Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, ThailandCollege of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, ThailandDivision of Food Science and Technology, Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, ThailandWe 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, which indicates high gel strength. The fish gelatine was combined with the rice varieties to produce a gummy jelly with an enhanced nutritional value, and its flavor profile was determined. Gummy jelly products with added black sticky rice powder exhibited the highest protein and carbohydrate contents. The gummy jelly supplemented with rice berry had the highest score, with 90 % acceptance, on a nine-point hedonic scale. Microbiological analysis showed that no microorganisms were detected in any of the samples. These results indicate that fish gelatine and rice powder may be used as nutritive ingredients in sports food to improve athletic performances.http://www.sciencedirect.com/science/article/pii/S2590157522001638Fish skinGelatinePasting propertiesRiceSports food |
| spellingShingle | Sukhuntha Osiriphun Pornchai Rachtanapun Sutee Wangtueai Wachira Jirarattanarangsri Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powder Food Chemistry: X Fish skin Gelatine Pasting properties Rice Sports food |
| title | Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powder |
| title_full | Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powder |
| title_fullStr | Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powder |
| title_full_unstemmed | Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powder |
| title_short | Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powder |
| title_sort | influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia oreochromis niloticus skin with added thai rice powder |
| topic | Fish skin Gelatine Pasting properties Rice Sports food |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522001638 |
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