Production and optimization of chewy multivitamin from fish gelatin /
i\4ultivitanrin eunrnry conl'ectioncry is a cheu,ablc-based gclzrlin that providcs a nulritional value to consurrer 1o promote good hcaltir ancl rvell-bcing r,vithout cotlpronrising taste, tcxture or convcr-ricnce since , the tcxturrc ancl nrouth-fccl o1' gelatin-basecl candy is already fa...
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| LEADER | 05028nam a22002297a 4500 | ||
|---|---|---|---|
| 003 | UPM | ||
| 005 | 20210518095324.0 | ||
| 008 | 210330s2020 my ||||| |||| 00| 0 eng d | ||
| 040 | |c UPM |b eng |e rda | ||
| 090 | |a FK 2020 73 | ||
| 100 | 0 | |a Nor Wahida Mohamad Roslan, |e author. | |
| 245 | 1 | 0 | |a Production and optimization of chewy multivitamin from fish gelatin / |c Nor Wahida Mohamad Roslan. |
| 264 | 0 | |c 2020 | |
| 300 | |a 153 leaves : |b illustrations ; |c 30 cm. | ||
| 336 | |2 rdacontent |a text | ||
| 337 | |2 rdamedia |a unmediated | ||
| 338 | |2 rdacarrier |a volume | ||
| 502 | |a Project paper (B.E.(Process and Food)) - Universiti Putra Malaysia, 2020. | ||
| 520 | |a i\4ultivitanrin eunrnry conl'ectioncry is a cheu,ablc-based gclzrlin that providcs a nulritional value to consurrer 1o promote good hcaltir ancl rvell-bcing r,vithout cotlpronrising taste, tcxture or convcr-ricnce since , the tcxturrc ancl nrouth-fccl o1' gelatin-basecl candy is already familiar anronq the consrirners. Ilorvever, in the available phanraceutical indnstry, rnultivitaurrn gLurrtry canclies are produced fi'om gelatin sources derivcd fronr the sl<in and bones of pigs ancl cou,s tlrat are lrot acceptable to the Flalal and I(osher food nrarhets. h acldition, tl,e inciclence of bovine spongiloln'r enccphalopathy (IISE) caused anxiety to bovine ge lalin. As a lesuh, lish proclucts havc treccltre a new source of gelatin fbr the production of rnultivitanrirr gunrnry candy to ovelconre saf-ety concerns and religicllls reasons. 'l'he main objective of this stucly to fbnnulate and characterize the properties of mr,rltivitanrin gummy candies prepared by fish and bovine gelatin rvith different concentrations of gelatin (9,12, 15%) al difltrent liydrating ternperature (70, 80, 90'C). Ihe effect on their pliysico-chemical, rheoiogical and textural properties with diff'erent concentration o1' gelatin at difl'erent hydrating temperature also been studied. The result indicated the propcrties of rnr"rltivitamin glu.rlnry candy of bovine gelatin r,vere significantly greater even though their nroisture content was 200/o lou,er than with fish gelatin. They also had higher irardness (4656.769+386.52) and gunrrniness (2315.16+261.88) cornpared to hardness (4095.149+315.58) and gumminess (2287.54+271.26) rvith fish gelatin whilc other propcrties, such as springiness (0.854+0.05; 0.807+0.03) and chcr.r,iness (1875.68*289.01; 1889.0+50.66) for each gumrny candies were close to each other. As tlrc concentration of gelatin incrcased, there is no significant diff'erent in "Brix as lr4rile the moistlrt'c content rvould decreaseci fron 25.34 to 23.91%. The pl{ increased ranging of 3.93 to 4.47 so tlre viscosity in solutions also increased around 0.34 to 0.99 Pa.s dLre to the higher cross*linliccl betrveen prolein rnolecules ar-rd hyclrogen boncls. T'he nrelting (38.C; to 40.(r7"Cl) and gelling (30.67'C to 37.33"C1) lempcraturc incrcasecl .rrften the concentratiorr ol'gelatin increased fiom 9% Io 12ok (rly'r,) Hotve\,er, lurthcr: increased ol' gclatin concentralion r,r,onld decreased the nrelting (.40.61"C. to 39.33"C) ancl gelling (37.33'C tcl 35.33'C). 'l'he increased concentration o1'gelatin also increas;ed harclness alcl gumrriness paralneter but decleasecl in springincss (0.89+0.03 to 0.81+0.03) and cohcsivencss (0.67+0.01 to O.46+0.03). In addition, there is no rnajor dil'ference in "Brix, pl l ancl moisture content at clifferent hyclration tetnperatttres. The studics discoverecl the nrclting (38'C to 41.5"C) and gelling (30.67'Cl lo 32.61"C) temperature, viscosity (0.25+0.05 to 0.34+0.19Pa.s) and haldness (2723.389+296.24 to 2925.189+204.32) parameter increased lvhen hydration temperatttre iucreased fi'om lO"C to 80"(1. Flor,vever, at 90oCl, these properties was consister-rtly reduced. Other textural parameter such springiness (0.90+0.03 to 0.89+0.02), cohesiveness (0.67+0.07 to 0.41+0.03), gunrnriness (1828.16+129.69 lo 1143.73+60.89) and cher'viness (1319.54+256.61) to 1025.51+13.25) also consistently decrezrsecl when hydration tenrpel'atrtre l'trcrcased fiorn 70"C to 90oC. Based on the optinrization of the production process of multivilamin gultlny canclies, the ratio of gelatin concentration(%) and hydrating temperature("C) wer:e 9:79.9 andg:72.5 respectively fbl each production of multivitarnin gunmy candies by fish and bovine gelalirr to obtain the frnal product u,ith desirccl textural properties. Since tlte presetrt of rnultivitanrin in lbrnrulation increased the value of candies, sensory analysis was conclucted. Based on the sensory analyses conductecl, it showed that commcrcial multivitar-nin gnrnmy candies is preferable choice. I{owever, both bovine and fish gelatin were also ideal choice for use in conl'ectionery products because it has sintilar textural properties to cottttnercial rnr-rltivitamin gumrny candics. | ||
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| 952 | |0 0 |1 0 |2 lcc |4 0 |6 FK2020 00073 |7 0 |9 864161 |a 30000 |b 30000 |c 30005 |d 2021-03-30 |o FK 2020 73 |p 1000707924 |r 2021-03-30 |w 2021-03-30 |y 30005 | ||