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

High Pressure Processing (HPP) is a novel extraction method. This technique increases the yield of gelatin and enhances its properties. In this study, the performance of the gelatin extracted from red tilapia fish skin treated with HPP was evaluated using the Texture Profile Analysis (TPA) method, i...

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Main Authors:	Yusof, Nurlina, Jaswir, Irwandi, Jamal, Parveen, Jami, Mohammed Saedi
Format:	Article
Language:	English
Published:	2019
Subjects:	TP155 Chemical engineering
Online Access:	http://irep.iium.edu.my/79048/ http://irep.iium.edu.my/79048/ http://irep.iium.edu.my/79048/ http://irep.iium.edu.my/79048/1/1583-7094-1-PB.pdf

id	iium-79048
recordtype	eprints
spelling	iium-790482020-02-25T06:37:44Z http://irep.iium.edu.my/79048/ 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 TP155 Chemical engineering High Pressure Processing (HPP) is a novel extraction method. This technique increases the yield of gelatin and enhances its properties. In this study, the performance of the gelatin extracted from red tilapia fish skin treated with HPP was evaluated using the Texture Profile Analysis (TPA) method, in comparison with the commercial fish gelatin. Based on the Total Soluble Solid (TSS) results, the jelly prepared with HPP-treated gelatin has a longer shelf life. The sensory textures of the lychee jelly were described based on the force-time plot. The results showed that the hardness, adhesiveness, gumminess and chewiness of the jelly prepared using HPP-treated gelatin are higher compared with the commercial gelatin while the cohesiveness and the springiness are similar for both jellies. In conclusion, the jelly prepared using gelatin treated with HPP is preferable compared to the commercial gelatin because it is more rigid, firm and adhesive. 2019-07 Article PeerReviewed application/pdf en http://irep.iium.edu.my/79048/1/1583-7094-1-PB.pdf Yusof, Nurlina and Jaswir, Irwandi and Jamal, Parveen and Jami, Mohammed Saedi (2019) Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP). Malaysian Journal of Fundamental and Applied Sciences, 15 (4 (July-August)). pp. 604-608. ISSN 2289-5981 E-ISSN 2289-599X https://mjfas.utm.my/index.php/mjfas/article/view/1583/pdf 10.11113/mjfas.v15n4.1583
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP155 Chemical engineering
spellingShingle	TP155 Chemical engineering 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	High Pressure Processing (HPP) is a novel extraction method. This technique increases the yield of gelatin and enhances its properties. In this study, the performance of the gelatin extracted from red tilapia fish skin treated with HPP was evaluated using the Texture Profile Analysis (TPA) method, in comparison with the commercial fish gelatin. Based on the Total Soluble Solid (TSS) results, the jelly prepared with HPP-treated gelatin has a longer shelf life. The sensory textures of the lychee jelly were described based on the force-time plot. The results showed that the hardness, adhesiveness, gumminess and chewiness of the jelly prepared using HPP-treated gelatin are higher compared with the commercial gelatin while the cohesiveness and the springiness are similar for both jellies. In conclusion, the jelly prepared using gelatin treated with HPP is preferable compared to the commercial gelatin because it is more rigid, firm and adhesive.
format	Article
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)
publishDate	2019
url	http://irep.iium.edu.my/79048/ http://irep.iium.edu.my/79048/ http://irep.iium.edu.my/79048/ http://irep.iium.edu.my/79048/1/1583-7094-1-PB.pdf
first_indexed	2023-09-18T21:51:13Z
last_indexed	2023-09-18T21:51:13Z
_version_	1777413781641494528

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

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