Utilization of Gum Arabic as a Gelatine Substitute in Halal Watermelon (Citrullus lanatus) Pastille

IF 0.1 0 RELIGION
Mohd Zin, Z., Zainol, M.K., Wan Abd Halim, W.Z.A.
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引用次数: 0

Abstract

Gelatine is widely used in pharmaceutical and food ingredient that is crucial in most Halal research. Non-halal gelatine accounts for 90% of the world's supply, which is typically taken from animals (bovine and porcine). The expanding and profitable halal, kosher and vegetarian markets (including Hindu) represent a substantial interest in gelatine substitution. Gelatine (G), a versatile hydrocolloid, is a significant ingredient in the confectionary industry due to its gel formation, high water-binding capacity, thickening, colloidal function, and adhesion/cohesion. Gum arabic (GA), a key hydrocolloid used in pastille manufacture, works as a stabilizer and fat emulsifier. The main objective of this study was to ascertain the effect of gum arabic and gelatine substitution on the physicochemical properties, antioxidant activity and sensory acceptability of halal watermelon (Citrullus lanatus) pastille. pH analysis, total soluble solid (TSS), texture profile analysis (TPA), colour, water activity (aw), melting point, calorie content, antioxidant activity by 2,2- diphenyl-2-picrylhydrazyl (DPPH), mineral content, proximate composition as well as sensory acceptability test were conducted on five different samples {A (0%GA:16%G); B (4%GA:12%G); C (8%GA:8%G); D (12%GA:4%G); and E (16%GA:0%G), respectively. The ideal formulation in terms of physicochemical qualities, antioxidant activity, and sensory acceptance was a sample with 12% gum arabic and 4% gelatine. Also, high antioxidant activity (44.72±3.76), low fat content (0.44 ± 0.27%) and calories (3054.23 ± 6.55cal/g) compared to other samples. The crude fibre and carbohydrate, which were (1.14 ± 0.08%) and (70.68%) were an advantage of this sample as both nutrients are essential in food due to their role to absorb water, assist in intestinal transit and provide roughage for the bowel. The sensory test that the 12% gum arabic and 4% of gelatine sample was most accepted compared to other samples. Gum arabic is a halal substance that can be recommended to produce gelatine alternatives in the pharmaceutical and food industries.
阿拉伯胶作为明胶替代品在清真西瓜颗粒中的应用
明胶广泛用于制药和食品成分,在大多数清真研究中至关重要。非清真明胶占世界供应的90%,通常来自动物(牛和猪)。扩大和盈利的清真,犹太和素食市场(包括印度教)代表了对明胶替代品的巨大兴趣。明胶(G)是一种多功能水胶体,由于其凝胶形成、高水结合能力、增稠、胶体功能和粘附/内聚性,是糖果工业的重要成分。阿拉伯胶(GA)是一种用于颗粒制造的关键水胶体,具有稳定剂和脂肪乳化剂的作用。本研究的主要目的是确定阿拉伯胶和明胶替代对清真西瓜颗粒理化性质、抗氧化活性和感官可接受性的影响。对5种不同样品{A (0%GA:16%G)进行了pH分析、总可溶性固形物(TSS)、质构分析(TPA)、颜色、水活度(aw)、熔点、热量含量、2,2-二苯基-2-苦味酰肼(DPPH)抗氧化活性、矿物质含量、近似成分和感官可接受性测试;g ga B (4%: 12%);C (g) 8% ga: 8%;D (g) 12% ga: 4%;和E (16%GA:0%G)。在理化性质、抗氧化活性和感官接受度方面,理想的配方是含有12%阿拉伯胶和4%明胶的样品。与其他样品相比,具有较高的抗氧化活性(44.72±3.76),低脂肪含量(0.44±0.27%)和低热量(3054.23±6.55cal/g)。粗纤维和碳水化合物(分别为(1.14±0.08%)和(70.68%))是该样品的优势,因为这两种营养物质在食物中都是必不可少的,因为它们具有吸收水分、协助肠道运输和为肠道提供粗饲料的作用。感官测试表明,12%的阿拉伯胶和4%的明胶样品与其他样品相比最容易被接受。阿拉伯胶是一种清真物质,可推荐用于制药和食品工业生产明胶替代品。
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来源期刊
CiteScore
0.20
自引率
0.00%
发文量
39
期刊介绍: Global Journal Al-Thaqafah (GJAT) is a biannual journal, published by Universiti Sultan Azlan Shah (USAS), Perak, MALAYSIA. This journal is purely academic and peer reviewed. It caters to articles, research notes and reports, and book reviews on diverse topics relating to Islam and the Muslims. This journal is intended to provide an avenue for researchers and academics from all persuasions and traditions to share and discuss differing views, new ideas, theories, research outcomes, and socio-cultural and socio-political issues that impact on and directly or indirectly affect the Muslim World with the sole purpose of making this world a better place to live in. GJAT started in 2011 and was later granted the SCOPUS status in March 2014. Since then, GJAT has published numerous articles and materials from international contributors. GJAT welcomes contributions from all: academics, experts, and professionals. All articles submitted must be original, academic, of high scholarly standard, and meet the strict SCOPUS requirements. GJAT prioritizes articles that discuss fundamental issues and are of global relevance and importance, and publishes all articles that fulfill the basic criteria without prejudice (kindly refer to "Submission and Guidelines"). All decisions by GJAT to publish any article are final.
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