{"title":"Utilization of Gum Arabic as a Gelatine Substitute in Halal Watermelon (Citrullus lanatus) Pastille","authors":"Mohd Zin, Z., Zainol, M.K., Wan Abd Halim, W.Z.A.","doi":"10.7187/gjatsi072023-10","DOIUrl":null,"url":null,"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.","PeriodicalId":12715,"journal":{"name":"global journal al thaqafah","volume":null,"pages":null},"PeriodicalIF":0.1000,"publicationDate":"2023-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"global journal al thaqafah","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7187/gjatsi072023-10","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"0","JCRName":"RELIGION","Score":null,"Total":0}
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.
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.