Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Confectionery products are widely appreciated and consumed across all age groups. Improving the nutritional composition of these products holds significant importance. Winery waste and pomegranate peel extracts, recognized for their high concentration of phenolic compounds, were used to improve fish gelatin's gel strength and rheological properties. As a novel approach, these modified gelatins were also investigated for potential applications in soft candy. Physicochemical, rheological, textural, sensory properties and melting points of the winery waste and pomegranate peel extracts-added jelly samples were compared with gels with the addition of fish gelatin and commercial bovine gelatin. The addition of winery waste and pomegranate peel extracts improved the functional and rheological properties of fish gelatin. Jelly prepared with 20% winery waste extract-containing gelatin had the highest elastic modulus (G'), while the lowest G' was found in the fish gelatin-added samples. The melting temperatures (T-m) of the jellies were in the range of 45.80-52.76 degrees C, and the glass transition temperature (T-g) was in the range of-40.75 and - 36.23 degrees C. As a result, the thermal, rheological, and sensory properties of the winery waste extract-added jelly sample were developed according to the fish gelatin-added sample.
Açıklama
Anahtar Kelimeler
Differential scanning calorimetry, Fish gelatin, Gel strength, Grape pomace, Pomegranate peel
Kaynak
Journal of Food Measurement and Characterization
WoS Q Değeri
Scopus Q Değeri
Cilt
17
Sayı
5
