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

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.

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Abstract

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.

Item Type:	Conference or Workshop Item (Plenary Papers)
Additional Information:	5784/65244
Uncontrolled Keywords:	Food analysis, Gel strength, Hardness, Texture Profile Analysis (TPA), High Pressure Processing (HPP), jelly desert
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART) Kulliyyah of Engineering Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User:	Prof. Dr. Irwandi Jaswir
Date Deposited:	30 Jul 2018 09:57
Last Modified:	30 Jul 2018 09:57
URI:	http://irep.iium.edu.my/id/eprint/65244

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