Preparation of Low Calorie Sour Tea Jelly Using Stevia and Gelatin of Chicken Skin-Evaluation of the Product

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

YAZDANI F.; AMIRI RAFTANI Z.; Shahiri Tabarestani H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2021 | Volume:18 | Issue:3 (71) Page(s): 55-68

Download Full-Text

Persian Verion

View:

276

Download:

Cites:

Information Journal Paper

Title

Preparation of Low Calorie Sour Tea Jelly Using Stevia and Gelatin of Chicken Skin-Evaluation of the Product

Author(s)

YAZDANI F. | AMIRI RAFTANI Z. | Shahiri Tabarestani H. | Issue Writer Certificate

Keywords

Chicken Skin

Gelatin

Jelly

Sour tea

Stevia

Abstract

Introduction: The aim of this study was to produce low-calorie Jelly using Sour tea as a natural coloring agent, Gelatin extracted from Chicken Skin with Stevia as sweetener. Materials and Methods: Chicken Skin Gelatin was extracted by using alkaline-acid pretreatment with 1 N of NaOH and 0. 05 N hydrochloric acid. Gelatin was used at the concentrations of one and two percent (wt. %), Stevia with 0 to 100% replacement rates with sugar and Sour tea at 20 wt. % for 100 g of Jelly and 48 hours after gel production, pH measurement, Brix, moisture content, acidity, water activity, tissue stiffness, color, sensory analysis and microbial tests were performed. Experiments were conducted in a completely randomized design based on factorial experiment using SPSS software and compared with Duncan's multiple range test at 5% probability level. Results: The results showed that by increasing Gelatin concentration and the level of sucrose replacement with Stevia did not have a significant effect on pH. By increasing the concentration of Gelatin, texture hardness and L*, significantly increased and moisture decreased (p<0. 05), whereas the parameters of brix, water activity, a* and b* of samples were not significantly different (p> 0. 05). By increasing the levels of sucrose replacement with Stevia and decrease of solids content the moisture, water activity and L *, a *, b * factors were significantly increased and the brix of the samples decreased. Conclusion: Sensory and physicochemical properties of sour Jelly samples showed that using Chicken Skin Gelatin and Stevia as sweetener could be a good alternative to low-calorie Jelly formulation by preserving physical, chemical and sensory properties. Due to medicinal properties, Sour tea provides beneficial contribution to sour Jelly product.

Cites

No record.

References

No record.

Cite

APA: Copy

YAZDANI, F., AMIRI RAFTANI, Z., & Shahiri Tabarestani, H.. (2021). Preparation of Low Calorie Sour Tea Jelly Using Stevia and Gelatin of Chicken Skin-Evaluation of the Product. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 18(3 (71) ), 55-68. SID. https://sid.ir/paper/953944/en

Vancouver: Copy

YAZDANI F., AMIRI RAFTANI Z., Shahiri Tabarestani H.. Preparation of Low Calorie Sour Tea Jelly Using Stevia and Gelatin of Chicken Skin-Evaluation of the Product. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2021;18(3 (71) ):55-68. Available from: https://sid.ir/paper/953944/en

IEEE: Copy

F. YAZDANI, Z. AMIRI RAFTANI, and H. Shahiri Tabarestani, “Preparation of Low Calorie Sour Tea Jelly Using Stevia and Gelatin of Chicken Skin-Evaluation of the Product,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 18, no. 3 (71) , pp. 55–68, 2021, [Online]. Available: https://sid.ir/paper/953944/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops