Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)

Texture Profile Analysis (TPA) is an instrumental analysis on the textural behaviour of food products. It has been used widely in the food industry and provides an indication of panellist sensory evaluation. In this study, the performance of the gelatin extracted from red tilapia fish skin treated w...

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Main Authors:	Yusof, Nurlina, Jaswir, Irwandi, Jamal, Parveen, Jami, Mohammed Saedi
Format:	Conference or Workshop Item
Language:	English
Published:	International Institute for Halal research and Training (INHART), IIUM 2018
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/65244/ http://irep.iium.edu.my/65244/ http://irep.iium.edu.my/65244/1/65244_Texture%20Profile%20Analysis%20%28TPA%29%20of%20the%20Jelly%20Dessert.pdf

id	iium-65244
recordtype	eprints
spelling	iium-652442018-07-30T01:57:56Z http://irep.iium.edu.my/65244/ Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP) Yusof, Nurlina Jaswir, Irwandi Jamal, Parveen Jami, Mohammed Saedi TP368 Food processing and manufacture Texture Profile Analysis (TPA) is an instrumental analysis on the textural behaviour of food products. It has been used widely in the food industry and provides an indication of panellist sensory evaluation. In this study, the performance of the gelatin extracted from red tilapia fish skin treated with High Pressure Processing (HPP) has been evaluated using TPA method in comparison with the commercial red tilapia fish gelatin. The jelly dessert was made using lychee juice and the sensory texture such as hardness, crispness, adhesiveness, fracturability and chewiness were described based on the force-time plot obtained from TPA test. The results have shown that the hardness, adhesiveness, gumminess and chewiness of the jelly prepared using HPP-treated gelatin are higher compared to commercial gelatin. This is because the gelatin extracted using HPP has higher gel strength. In contrast, the cohesiveness and the springiness are similar for both jellies. In conclusion, jelly prepared using gelatin treated with HPP is preferable compared to commercial gelatin because the gummy is being more rigid, firm and adhesive. International Institute for Halal research and Training (INHART), IIUM 2018 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/65244/1/65244_Texture%20Profile%20Analysis%20%28TPA%29%20of%20the%20Jelly%20Dessert.pdf Yusof, Nurlina and Jaswir, Irwandi and Jamal, Parveen and Jami, Mohammed Saedi (2018) Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP). In: International Conference on Halal Innovation in Products and Services 2018 (i-CHIPS 2018), 13th-14th July 2018, Haat Yai, Songkhla, Thailand. http://halalinst.psu.ac.th/i-chips/
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP368 Food processing and manufacture
spellingShingle	TP368 Food processing and manufacture Yusof, Nurlina Jaswir, Irwandi Jamal, Parveen Jami, Mohammed Saedi Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)
description	Texture Profile Analysis (TPA) is an instrumental analysis on the textural behaviour of food products. It has been used widely in the food industry and provides an indication of panellist sensory evaluation. In this study, the performance of the gelatin extracted from red tilapia fish skin treated with High Pressure Processing (HPP) has been evaluated using TPA method in comparison with the commercial red tilapia fish gelatin. The jelly dessert was made using lychee juice and the sensory texture such as hardness, crispness, adhesiveness, fracturability and chewiness were described based on the force-time plot obtained from TPA test. The results have shown that the hardness, adhesiveness, gumminess and chewiness of the jelly prepared using HPP-treated gelatin are higher compared to commercial gelatin. This is because the gelatin extracted using HPP has higher gel strength. In contrast, the cohesiveness and the springiness are similar for both jellies. In conclusion, jelly prepared using gelatin treated with HPP is preferable compared to commercial gelatin because the gummy is being more rigid, firm and adhesive.
format	Conference or Workshop Item
author	Yusof, Nurlina Jaswir, Irwandi Jamal, Parveen Jami, Mohammed Saedi
author_facet	Yusof, Nurlina Jaswir, Irwandi Jamal, Parveen Jami, Mohammed Saedi
author_sort	Yusof, Nurlina
title	Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)
title_short	Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)
title_full	Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)
title_fullStr	Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)
title_full_unstemmed	Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)
title_sort	texture profile analysis (tpa) of the jelly dessert prepared from halal gelatin extracted using high pressure processing (hpp)
publisher	International Institute for Halal research and Training (INHART), IIUM
publishDate	2018
url	http://irep.iium.edu.my/65244/ http://irep.iium.edu.my/65244/ http://irep.iium.edu.my/65244/1/65244_Texture%20Profile%20Analysis%20%28TPA%29%20of%20the%20Jelly%20Dessert.pdf
first_indexed	2023-09-18T21:32:34Z
last_indexed	2023-09-18T21:32:34Z
_version_	1777412609024196608

Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)

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