Physicochemical characteristics of gummy added with sutchi catfish (Pangasim hypophthalmm) gelatin / Muhammad Fahmi Ismail @ Yop

Gelatin from sutchi catfish skin was extracted and applied in the preparation of gummy. The sutchi catfish skin was pretreated with alkali and acid before extraction in 50°C distilled water. This study was carried out to determine the physicochemical characteristics of sutchi catfish {Pangasius hypo...

Full description

Saved in:

Bibliographic Details
Main Author:	Ismail @ Yop, Muhammad Fahmi
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Marine biotechnology Food processing and manufacture
Online Access:	https://ir.uitm.edu.my/id/eprint/53011/1/53011.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.53011
record_format	uketd_dc
spelling	my-uitm-ir.530112021-12-22T08:20:22Z Physicochemical characteristics of gummy added with sutchi catfish (Pangasim hypophthalmm) gelatin / Muhammad Fahmi Ismail @ Yop 2014 Ismail @ Yop, Muhammad Fahmi Marine biotechnology Food processing and manufacture Gelatin from sutchi catfish skin was extracted and applied in the preparation of gummy. The sutchi catfish skin was pretreated with alkali and acid before extraction in 50°C distilled water. This study was carried out to determine the physicochemical characteristics of sutchi catfish {Pangasius hypophthalmus) skin gelatin in comparison with commercial gelatin that is from bovine source. Furthermore, the physicochemical properties of gummy added with sutchi catfish skin gelatins were also compared with gummy added with commercial gelatin. The gelatin and gummy were analysed for yield, gel strength, setting point and setting time, amino acid composition, texture profile analysis and sensory. The yield of gelatin obtained is 14.47% and the gel strength of sutchi catfish skin gelatin showed higher value 360.86 g compared to the commercial gelatin 217.37 g. The sutchi catfish skin gelatin contain higher amount of proline. The sensory acceptability of gummy added with sutchi catfish skin gelatin and commercial gelatin were also compared. The gummy produced from sutchi catfish skin gelatin and commercial gelatin shows similar physicochemical properties. Sensory analysis of both gummies showed that the gummies were similarly acceptable. Therefore, sutchi catfish skin gelatin can be used as a potential gelling agent in food in the future. 2014 Thesis https://ir.uitm.edu.my/id/eprint/53011/ https://ir.uitm.edu.my/id/eprint/53011/1/53011.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences Ismail, Normah (Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Normah (Dr.)
topic	Marine biotechnology Food processing and manufacture
spellingShingle	Marine biotechnology Food processing and manufacture Ismail @ Yop, Muhammad Fahmi Physicochemical characteristics of gummy added with sutchi catfish (Pangasim hypophthalmm) gelatin / Muhammad Fahmi Ismail @ Yop
description	Gelatin from sutchi catfish skin was extracted and applied in the preparation of gummy. The sutchi catfish skin was pretreated with alkali and acid before extraction in 50°C distilled water. This study was carried out to determine the physicochemical characteristics of sutchi catfish {Pangasius hypophthalmus) skin gelatin in comparison with commercial gelatin that is from bovine source. Furthermore, the physicochemical properties of gummy added with sutchi catfish skin gelatins were also compared with gummy added with commercial gelatin. The gelatin and gummy were analysed for yield, gel strength, setting point and setting time, amino acid composition, texture profile analysis and sensory. The yield of gelatin obtained is 14.47% and the gel strength of sutchi catfish skin gelatin showed higher value 360.86 g compared to the commercial gelatin 217.37 g. The sutchi catfish skin gelatin contain higher amount of proline. The sensory acceptability of gummy added with sutchi catfish skin gelatin and commercial gelatin were also compared. The gummy produced from sutchi catfish skin gelatin and commercial gelatin shows similar physicochemical properties. Sensory analysis of both gummies showed that the gummies were similarly acceptable. Therefore, sutchi catfish skin gelatin can be used as a potential gelling agent in food in the future.
format	Thesis
qualification_level	Bachelor degree
author	Ismail @ Yop, Muhammad Fahmi
author_facet	Ismail @ Yop, Muhammad Fahmi
author_sort	Ismail @ Yop, Muhammad Fahmi
title	Physicochemical characteristics of gummy added with sutchi catfish (Pangasim hypophthalmm) gelatin / Muhammad Fahmi Ismail @ Yop
title_short	Physicochemical characteristics of gummy added with sutchi catfish (Pangasim hypophthalmm) gelatin / Muhammad Fahmi Ismail @ Yop
title_full	Physicochemical characteristics of gummy added with sutchi catfish (Pangasim hypophthalmm) gelatin / Muhammad Fahmi Ismail @ Yop
title_fullStr	Physicochemical characteristics of gummy added with sutchi catfish (Pangasim hypophthalmm) gelatin / Muhammad Fahmi Ismail @ Yop
title_full_unstemmed	Physicochemical characteristics of gummy added with sutchi catfish (Pangasim hypophthalmm) gelatin / Muhammad Fahmi Ismail @ Yop
title_sort	physicochemical characteristics of gummy added with sutchi catfish (pangasim hypophthalmm) gelatin / muhammad fahmi ismail @ yop
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2014
url	https://ir.uitm.edu.my/id/eprint/53011/1/53011.pdf
_version_	1783734856646131712

Physicochemical characteristics of gummy added with sutchi catfish (Pangasim hypophthalmm) gelatin / Muhammad Fahmi Ismail @ Yop

Similar Items