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

卷:15

Pornchai Rachtanapun¹  Sutee Wangtueai²  Sukhuntha Osiriphun³  Wachira Jirarattanarangsri⁴ 

[1] Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;

[2] Corresponding author at: Division of Food Science and Technology, Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.;

[3] Division of Food Science and Technology, Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;

[4] Division of Packaging Technology, Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand;

关键词: Fish skin;    Gelatine;    Pasting properties;    Rice;    Sports food;   

DOI  :  

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown