Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)

Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)

Texture Profile Analysis (TPA) is an instrumental analysis on the textural behaviour of food products. It has been used widely in the food industry and provides an indication of panellist sensory evaluation. In this study, the performance of the gelatin extracted from red tilapia fish skin treated w...

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Bibliographic Details
Main Authors: Yusof, Nurlina, Jaswir, Irwandi, Jamal, Parveen, Jami, Mohammed Saedi
Format: Proceeding Paper
Language:English
Published: International Institute for Halal research and Training (INHART), IIUM 2018
Subjects:
TP368 Food processing and manufacture
Online Access:http://irep.iium.edu.my/65244/
http://irep.iium.edu.my/65244/1/65244_Texture%20Profile%20Analysis%20%28TPA%29%20of%20the%20Jelly%20Dessert.pdf

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