Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP)
High Pressure Processing (HPP) is a novel extraction method. This technique increases the yield of gelatin and enhances its properties. In this study, the performance of the gelatin extracted from red tilapia fish skin treated with HPP was evaluated using the Texture Profile Analysis (TPA) method, i...
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| Format: | Article |
| Language: | English English |
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2019
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| Online Access: | http://irep.iium.edu.my/79048/ http://irep.iium.edu.my/79048/1/1583-7094-1-PB.pdf http://irep.iium.edu.my/79048/7/79048_Texture%20Profile%20Analysis%20%28TPA%29%20of%20the%20jelly%20dessert%20_wos.pdf |
| _version_ | 1848788710221414400 |
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| author | Yusof, Nurlina Jaswir, Irwandi Jamal, Parveen Jami, Mohammed Saedi |
| author_facet | Yusof, Nurlina Jaswir, Irwandi Jamal, Parveen Jami, Mohammed Saedi |
| author_sort | Yusof, Nurlina |
| building | IIUM Repository |
| collection | Online Access |
| description | High Pressure Processing (HPP) is a novel extraction method. This technique increases the yield of gelatin and enhances its properties. In this study, the performance of the gelatin extracted from red tilapia fish skin treated with HPP was evaluated using the Texture Profile Analysis (TPA) method, in comparison with the commercial fish gelatin. Based on the Total Soluble Solid (TSS) results, the jelly prepared with HPP-treated gelatin has a longer shelf life. The sensory textures of the lychee jelly were described based on the force-time plot. The results showed that the hardness, adhesiveness, gumminess and chewiness of the jelly prepared using HPP-treated gelatin are higher compared with the commercial gelatin while the cohesiveness and the springiness are similar for both jellies. In conclusion, the jelly prepared using gelatin treated with HPP is preferable compared to the commercial gelatin because it is more rigid, firm and adhesive. |
| first_indexed | 2025-11-14T17:45:09Z |
| format | Article |
| id | iium-79048 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-14T17:45:09Z |
| publishDate | 2019 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-790482020-07-02T04:30:37Z http://irep.iium.edu.my/79048/ Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP) Yusof, Nurlina Jaswir, Irwandi Jamal, Parveen Jami, Mohammed Saedi TP155 Chemical engineering High Pressure Processing (HPP) is a novel extraction method. This technique increases the yield of gelatin and enhances its properties. In this study, the performance of the gelatin extracted from red tilapia fish skin treated with HPP was evaluated using the Texture Profile Analysis (TPA) method, in comparison with the commercial fish gelatin. Based on the Total Soluble Solid (TSS) results, the jelly prepared with HPP-treated gelatin has a longer shelf life. The sensory textures of the lychee jelly were described based on the force-time plot. The results showed that the hardness, adhesiveness, gumminess and chewiness of the jelly prepared using HPP-treated gelatin are higher compared with the commercial gelatin while the cohesiveness and the springiness are similar for both jellies. In conclusion, the jelly prepared using gelatin treated with HPP is preferable compared to the commercial gelatin because it is more rigid, firm and adhesive. 2019-07 Article PeerReviewed application/pdf en http://irep.iium.edu.my/79048/1/1583-7094-1-PB.pdf application/pdf en http://irep.iium.edu.my/79048/7/79048_Texture%20Profile%20Analysis%20%28TPA%29%20of%20the%20jelly%20dessert%20_wos.pdf Yusof, Nurlina and Jaswir, Irwandi and Jamal, Parveen and Jami, Mohammed Saedi (2019) Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP). Malaysian Journal of Fundamental and Applied Sciences, 15 (4 (July-August)). pp. 604-608. ISSN 2289-5981 E-ISSN 2289-599X https://mjfas.utm.my/index.php/mjfas/article/view/1583/pdf 10.11113/mjfas.v15n4.1583 |
| spellingShingle | TP155 Chemical engineering Yusof, Nurlina Jaswir, Irwandi Jamal, Parveen Jami, Mohammed Saedi Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP) |
| title | Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP) |
| title_full | Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP) |
| title_fullStr | Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP) |
| title_full_unstemmed | Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP) |
| title_short | Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP) |
| title_sort | texture profile analysis (tpa) of the jelly dessert prepared from halal gelatin extracted using high pressure processing (hpp) |
| topic | TP155 Chemical engineering |
| url | http://irep.iium.edu.my/79048/ http://irep.iium.edu.my/79048/ http://irep.iium.edu.my/79048/ http://irep.iium.edu.my/79048/1/1583-7094-1-PB.pdf http://irep.iium.edu.my/79048/7/79048_Texture%20Profile%20Analysis%20%28TPA%29%20of%20the%20jelly%20dessert%20_wos.pdf |