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: | Sukhuntha Osiriphun, Pornchai Rachtanapun, Sutee Wangtueai, Wachira Jirarattanarangsri |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2022-10-01
|
Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522001638 |
Similar Items
-
Galangal extract of an antimicrobial model for predicting the reduction in histamine concentration in minced pork
by: Sukhuntha Osiriphun, et al.
Published: (2022-10-01) -
The Synthesis of Edible Film from Tilapia Fish (Oreochromis niloticus) Bones for Ecofriendly Material of Halal Packaging Applications
by: Neneng Windayani, et al.
Published: (2020-08-01) -
Protective effects of tilapia (Oreochromis niloticus) skin gelatin hydrolysates on osteoporosis rats induced by retinoic acid
by: Bingtong Liu, et al.
Published: (2022-11-01) -
Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications
by: Elisa Domínguez-Hernández, et al.
Published: (2022-11-01) -
Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains
by: Wang Cuili, et al.
Published: (2022-11-01)