EFFECTS OF SILVER CARP GELATIN AND PECTIN ON TEXTURE AND COLOR PROPERTIES OF A FAT SPREAD

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JALILI S.H.; HOSSEINI SHEKARABI S.P.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:47 Page(s): 123-131

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Title

EFFECTS OF SILVER CARP GELATIN AND PECTIN ON TEXTURE AND COLOR PROPERTIES OF A FAT SPREAD

Author(s)

JALILI S.H. | HOSSEINI SHEKARABI S.P. | Issue Writer Certificate

Keywords

FISH GELATINQ2

PECTINQ1

TEXTURE PROPERTIESQ2

COLORQ2

FAT SPREADQ2

Abstract

Manufacturing of low-fat spread products due to the prevalence of obesity and cardiovascular disease in the world is expanding. Utilization of silver carp (Hypophthalmichthys molitrix) waste as a cultured species with high abundance and relatively low price, gelatin was prepared from the waste. The aim of this study was to in vitro production of the FAT SPREAD samples containing the three formula 1-3%with different cultured silver carp gelatin to PECTIN ratio (1:1 and 1:2) and evaluating the COLOR and texture characteristics of the FAT SPREAD samples prepared by different FISH GELATIN to PECTIN ratio using COLORimeter and texture analyzer. Firmness (69.75±1.767 g), compressibility (767.26±28.41 g.s) and adhesiveness (262.03±13.852 g.s) attributes were found at the highest level in the treatment contains FISH GELATIN to PECTIN ratio of 1: 2 with formula 3% (p≤0.05). The highest yellowness index (39.70±0.027%) and the lowest whiteness index (71.54±0.014%) were measured in the treatment contains 1:1 (FISH GELATIN to PECTIN) with formula 1% (p≤0.05). Significant positive correlation between the shear test (kg) and firmness results of the samples was observed (r2=0.973). It was found that decreasing with higher substitution of FISH GELATIN with PECTIN leads to increase firmness, compressibility, adhesiveness and elasticity properties of FAT SPREAD samples significantly. With respect to low-fat productions due to their importance in society health and the results of this investigation, applying a formula with FISH GELATIN to PECTIN ratio of 1:1 (3%) at a larger scale is recommended.

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APA: Copy

JALILI, S.H., & HOSSEINI SHEKARABI, S.P.. (2015). EFFECTS OF SILVER CARP GELATIN AND PECTIN ON TEXTURE AND COLOR PROPERTIES OF A FAT SPREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 123-131. SID. https://sid.ir/paper/71607/en

Vancouver: Copy

JALILI S.H., HOSSEINI SHEKARABI S.P.. EFFECTS OF SILVER CARP GELATIN AND PECTIN ON TEXTURE AND COLOR PROPERTIES OF A FAT SPREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(47):123-131. Available from: https://sid.ir/paper/71607/en

IEEE: Copy

S.H. JALILI, and S.P. HOSSEINI SHEKARABI, “EFFECTS OF SILVER CARP GELATIN AND PECTIN ON TEXTURE AND COLOR PROPERTIES OF A FAT SPREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 47, pp. 123–131, 2015, [Online]. Available: https://sid.ir/paper/71607/en

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