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

Ismail @ Yop, Muhammad Fahmi (2014) Physicochemical characteristics of gummy added with sutchi catfish (Pangasim hypophthalmm) gelatin / Muhammad Fahmi Ismail @ Yop. Degree thesis, Universiti Teknologi MARA.

Abstract

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.

Metadata

Item Type: Thesis (Degree)
Creators:
Creators
Email / ID Num.
Ismail @ Yop, Muhammad Fahmi
UNSPECIFIED
Contributors:
Contribution
Name
Email / ID Num.
Thesis advisor
Ismail, Normah (Dr.)
UNSPECIFIED
Subjects: T Technology > TP Chemical technology > Biotechnology > Marine biotechnology
T Technology > TP Chemical technology > Food processing and manufacture
Divisions: Universiti Teknologi MARA, Shah Alam > Faculty of Applied Sciences
Programme: Bachelor of Science (Hons.) Food Science and Technology
Keywords: Gelatin, Sutchi catfish skin, Gummy
Date: 2014
URI: https://ir.uitm.edu.my/id/eprint/53011
Edit Item
Edit Item

Download

[thumbnail of 53011.pdf] Text
53011.pdf

Download (140kB)

Digital Copy

Digital (fulltext) is available at:

Physical Copy

Physical status and holdings:
Item Status:

ID Number

53011

Indexing

Statistic

Statistic details