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EXTRACTION TEMPERATURE AND PERIOD OF COWS' BONES GELATIN AND IT’ S FUNCTIONAL AND SENSORY PROPERTIES | ||
| The Iraqi Journal of Agricultural Science | ||
| Article 1, Volume 44, Issue 2, 2013, Pages 241-250 | ||
| Authors | ||
| Ouda F. Al-Delimi; Eman J. J. Al-Attar | ||
| Abstract | ||
| The aim of this study was to utilize hollow cows' bones as a raw material in production of different kinds of gelatin. The processing methods included, preparation of bones to be ready for extraction process at elevated temperature of (60, 70, 80 and 90) C° for different periods between (2-20) hours for each treatment. After the extraction, clarification, filtration and concentration of gelatinous extract was carried out, drying and then milling carried out according to temperature and extraction period. The obtained results showed significant affect on yield for extraction temperature and period and also for the interaction between the examined factors. All gelatin produced characterized with good functional properties being compatible with commercial gelatin, particularly the solubility, viscosity and water and oil absorption, high gel formation capacity at 2-3% according to extraction temperature, and the results showed insignificant differences for interaction for all examined factors for gelatin solubility and water and oil absorbed. While the results showed that significant differences for interaction effect for examined factors on viscosity. The organoleptic tests revealed that all kinds of gelatin had characterized with good properties such as color, odor and taste, the elevated temperature and prolonged extraction changed gelatin color from transparent to yellowish, light brown and eventually dark brown. The results revealed the types gelatin produced during early extraction stage at 60 and 70 C° for all extraction periods, gave better functional properties than that types produced during final extraction stage at 80 and 90 C°. | ||
| Keywords | ||
| cows; gelatin extraction; chemical composition; functional properties; Sensory evaluation; Part of M; Thesis of the first author | ||
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