TY - JOUR
T1 - Characteristics and gelling properties of gelatin from goat skin as affected by drying methods
AU - Mad-Ali, Sulaiman
AU - Benjakul, Soottawat
AU - Prodpran, Thummanoon
AU - Maqsood, Sajid
N1 - Publisher Copyright:
© 2017, Association of Food Scientists & Technologists (India).
PY - 2017/5/1
Y1 - 2017/5/1
N2 - Characteristics and gel properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG gel had the similar gel strength to FDGG gel and their gel strengths were higher than that of BG gel. SDGG gel showed slightly higher a* and b* values as well as the higher solution turbidity than those of FDGG. Both SDGG and FDGG solutions could set at room temperature (25–28 °C) within 18.52–19.30 min and showed the gelling and melting temperatures of 25.14–25.23 and 34.09–34.18 °C, respectively. Gels from SDGG and FDGG had the denser structure with smaller voids than that from BG. Therefore, drying methods affected the characteristics and gel properties of gelatin from goat skin to some degree.
AB - Characteristics and gel properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG gel had the similar gel strength to FDGG gel and their gel strengths were higher than that of BG gel. SDGG gel showed slightly higher a* and b* values as well as the higher solution turbidity than those of FDGG. Both SDGG and FDGG solutions could set at room temperature (25–28 °C) within 18.52–19.30 min and showed the gelling and melting temperatures of 25.14–25.23 and 34.09–34.18 °C, respectively. Gels from SDGG and FDGG had the denser structure with smaller voids than that from BG. Therefore, drying methods affected the characteristics and gel properties of gelatin from goat skin to some degree.
KW - Characteristic
KW - Drying
KW - Gel strength
KW - Goat skin
KW - Property
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U2 - 10.1007/s13197-017-2597-5
DO - 10.1007/s13197-017-2597-5
M3 - Article
AN - SCOPUS:85016424355
SN - 0022-1155
VL - 54
SP - 1646
EP - 1654
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 6
ER -