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http://krishi.icar.gov.in/jspui/handle/123456789/15016| Title: | Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels |
| Other Titles: | Not Available |
| Authors: | Binsi, P.K. Nayak, N. Sarkar, P.C. Joshy, C.G. George Ninan Ravishankar, C.N. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology ICAR - Indian Institute of Natural Resins and GumsNamkum, RanchiIndia |
| Published/ Complete Date: | 2017-01-13 |
| Project Code: | Not Available |
| Keywords: | fish gelatin gum arabic Xanthan gum Gum tragacanth Guar gum composite gel |
| Publisher: | Springer India |
| Citation: | Binsi, P.K., Natasha Nayak, Sarkar, P.C., Joshy, C G., George Ninan and Ravishankar, C.N. (2017) - Gelation and thermal characteristics of microwave extracted fsh gelatin–natural gum composite gels. J. Food Sci. Technol., 54(2): 518-530 |
| Series/Report no.: | Not Available; |
| Abstract/Description: | In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel. The composite gels of TG, AG, and XG exhibited higher hardness and bloom strength values as compared to pure fish gelatin implying its textural synergy. Based on qualitative descriptive analysis, TG was found to be superior in improving the stability of fish gelatin gel, closely followed by AG. The results suggest that addition of these gums can reduce syneresis and retard melting of gelatin gels at ambient temperature, which are otherwise soft and thermally unstable. |
| Description: | Not Available |
| ISSN: | 0022-1155 (Print) 0975-8402(Online) |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | ournal of Food Science and Technology |
| NAAS Rating: | 7.95 |
| Volume No.: | 54(2) |
| Page Number: | 518-530 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1007/s13197-017-2496-9 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15016 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels.pdf | 1.02 MB | Adobe PDF | View/Open |
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