scholarly journals Effect Maltodextrin on Hedonic Attributes of Tray-Dried Fish Gelatin Powder from Bone of Pangasius sp.

2020 ◽  
Vol 3 (1) ◽  
pp. 13-17
Author(s):  
Yoni Atma ◽  
Josua Wanson Pakpahan
Keyword(s):  
Fish Bone ◽  
Proximate Analysis ◽  
Fish Gelatin ◽  
Drying Process ◽  
Dried Fish ◽  
Tray Drying

Abstract—This research aims to drying liquid gelatin from bone of pangasius sp. through maltodexrtrin addition by using tray dehydrator. The stages of this study were including fish bone gelatin extraction and drying of liquid gelatin at 55 oC for 6 hours coupled with addition of maltodextrin (0%, 5%, 8%, 11%, and 14%). The analysis covering gelatin yield and organoleptic parameter i.e hedonic test toward color, aroma, texture, and overall preference. Then, proximate analysis was done also on the selected dried fish bone gelatin.  The results shown that maltodextrin addition has significant effect to the hedonic attributes of resulting fish bone gelatin powder by tray drying process. The panelists preference toward fish bone gelatin powder with maltodextrin is like slightly whether to color, aroma, texture, and overall appearance.  The yield of dried fish bone gelatin using tray dehydrator is about 16%. The moisture, ash, protein and fat compositions of dried fish bone gelatin in this study were 11.45%, 0.96%, 36.15%, and 0.045% respectively. Keywords—drying; fish gelatin; halal gelatin; maltodextrin; organoleptic

scholarly journals CHARACTERISTICS OF FISH BONE FLOURS QUALITY FROM DIFFERENT TYPES OF FISH (Pangasius sp., Clarias sp., Paraplotosus sp.)

2019 ◽  
Vol 47 (1) ◽  
pp. 69
Author(s):  
Rara Mona Angraini ◽  
Desmelati Desmelati ◽  
Sumarto Sumarto
Keyword(s):  
Phosphorus Content ◽  
Fish Bone ◽  
Proximate Analysis ◽  
Quality Characteristics ◽  
Fish Bones ◽  
Randomized Design ◽  
High Calcium ◽  
Different Types ◽  
Calcium Phosphorus ◽  
Completely Randomized Design

This study aimed to utilize the fish bone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as a high calcium of bone flour and determine the quality characteristics of fish bone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.

COMPARATIVE ANALYSIS OF FREEZE DRIED AND SPRAY DRIED BEET-ROOT POWDER ACCORDING TO PHYSICO-CHEMICAL, FUNCTIONAL AND COLOR PROPERTIES

2021 ◽  
Vol 14(63) (1) ◽  
pp. 153-162
Author(s):  
Niharika KAPOOR ◽  
Ashish M. MOHITE ◽  
Neha SHARMA ◽  
Dipti SHARMA
Keyword(s):  
Comparative Analysis ◽  
Water Activity ◽  
Proximate Analysis ◽  
Drying Process ◽  
Beet Root ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Powder Properties ◽  
Spray Dried ◽  
Research Endeavour

The aim of the research endeavour was to evaluate the powder properties of freeze dried and spray dried beet-root powders.The physical, proximate, color and functional properties such as water activity, wettability, solubility and hygroscopicity were studied. From the comparative analysis between freeze and spray dried beet root powder, better results were found for freeze-dried samples in terms of color, wettability and hygroscopicity. Freeze-dried samples required a longer amount of time to obtain into powder form as compared to spray dried samples. Whereas the solubility and water activity values were found slightly higher in spray dried samples as compared to freeze dried samples. The proximate analysis, such as crude fiber, crude fat, ash and carbohydrate values recorded better result for freeze dried samples as compared to spray dried samples. It can be concluded from this study that the beet root, when dried in the freeze drying process, has better results as compared to the spray drying process.

scholarly journals Influence of salt and herbal substance on the drying and reconstitution performance of Bombay duck, Harpodon nehereus

2014 ◽  
Vol 2 (1) ◽  
pp. 59 ◽  
Author(s):  
Vikash Chandra Roy ◽  
Md. Kamal ◽  
Md. Faridullah ◽  
Syed Ariful Haque ◽  
Md. Shaheed Reza
Keyword(s):  
Control Treatment ◽  
Insect Infestation ◽  
Drying Process ◽  
High Quality ◽  
Herbal Products ◽  
Fish Products ◽  
Different Types ◽  
Dried Fish ◽  
Bombay Duck ◽  
Control Samples

Effects of salt, chili and turmeric powder on the production of high quality dried fish products from Bombay duck (Harpodon nehereus) under open sun drying was investigated. Five different types of dried products (T1-T5) were produced and studied. Moisture content in T3 decreased more rapidly to below 16% within 28 hrs of drying compared to those treated with other treatments (temperature varied from 24.6°C to 34°C and relative humidity varied between  60% and 48%) . Drying process was very slow in control samples where it took 32 hrs for reaching the moisture level to 18.75%. Both turmeric and chili powders had strong repellency effect against insect infestation. Bombay duck treated with salt and herbal products were less infested by the blowfly whereas samples dried under control treatment were severely infested by blowfly.

scholarly journals Fish Bone Gelatin

2021 ◽  
pp. 36-44
Author(s):  
. Junianto ◽  
Azmi Misbahul ◽  
Haya Yumna Azzahra ◽  
Nabhaan Taqiyyuddiin
Keyword(s):  
Raw Materials ◽  
Fish Bone ◽  
Review Article ◽  
Fish Gelatin ◽  
Food Industries ◽  
Acid Method

The purpose of this review article is to examine the method of making gelatin, the characteristics of gelatin from the results of research that has been carried out in Indonesia and the benefits of fish gelatin. Based on a review of various articles and other literature, it can be concluded that fish bone gelatin can be extracted by the acid method. The production of fishbone gelatin consists of 4 stages, the preparation of raw materials includes removal of non-collagen components from raw materials, conversion of collagen to gelatin, purification of gelatin by filtering and finally drying and powdering. Fishbone gelatin can be applied to both the food and non-food industries.

APPLICATION OF QUALITY FUNCTION DEPLOYMENT TO IMPROVE THE QUALITY OF DRY FISH BLEBERAN IN BENGKULU CITY

2013 ◽  
Vol 3 (2) ◽  
pp. 116-123
Author(s):  
Evanila Silvia
Keyword(s):  
Quality Improvement ◽  
Moisture Content ◽  
Shelf Life ◽  
Quality Function Deployment ◽  
Drying Process ◽  
Quality Function ◽  
Customer Expectations ◽  
Dried Fish ◽  
The Relationship

The research objective is to determine the customer expectations, the activities process and their’s importance level; determine the relationship between customer expectations and process activity; determine the product’s performance against competitor’s product; and formulate recommendations for improving the product quality. The method used is Quality Function Deployment (QFD) with 42 persons as consumer respondents. The results showed that the importance level of the consumer expectations to Bleberan dried fish by ranking are moisture content, shelf life, shape, texture, price, aroma, microorganism content, colors, packaging and additives. The importance level of process activity is the drying process, packing, salting, separation and sorting, and washing or cleaning. The eminence of Bleberan dried fish in Bengkulu City is for its water content, texture and aroma when it compared to competitor products. Unfortunately, the shelf life, price and packaging are still below competitors' products. While Shape, content of microorganisms and additives of Bleberan dried fish in Bengkulu city is equal to competitors' products. The quality attributes that need to be improved is the shelf life, packaging and content of microorganisms. According to quality improvement, the three main activities of process that must be improved are drying process, packing and salting.

scholarly journals Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito.

2002 ◽  
Vol 39 (6) ◽  
pp. 454-458 ◽  
Author(s):  
Yoshio Hagura ◽  
Takahiro Shuto ◽  
Makiko Okada ◽  
Kanichi Suzuki
Keyword(s):  
Fish Oil ◽  
Fish Bone ◽  
Drying Process

scholarly journals SENSORY ACCEPTABILITY OF COOKIES FORTIFIED WITH TILAPIA FISH BONE POWDER

10.37512/800 ◽  
2020 ◽  
Keyword(s):  
Tap Water ◽  
Control Sample ◽  
Calcium Content ◽  
Fish Bone ◽  
Average Weight ◽  
Sensory Acceptability ◽  
Bone Powder ◽  
Naoh Solution ◽  
Dried Fish ◽  
Hedonic Scale

A large percentage of fresh tilapia fish, including bone, is inedible and largely considered as waste. In order to find some use for waste fish bone, this study was conceived and conducted. Its aim was to determine the sensory acceptability of cookies to which tilapia fish bone powder has been added, and the potential for cookies to deliver calcium to consumers. It also aimed at analyzing the calcium content of control and experimental samples of cookies. Wheat grains were cleaned, dried and milled. The tilapia fish was boiled and the flesh removed by hand and the bones rinsed with tap water. The fish frame was boiled with 2% NaOH solution in the ratio 1:5 (fish frame to NaOH) at 80-90ºC for 30 min at an adjusted pH of 6.2. Further processing with 0.1% citric acid removed the fishy aroma, while 5% hydrogen peroxide solution was used as disinfectant. The bones were dried in an oven at 100 ºC for 3 hours and ground. The fortification of 0.5 kg of wheat flour was done with 1g, 5g and 10g of fish bone powder. The control sample did not contain fish bone powder. The samples were baked and the cookies used for the organoleptic tests. Calcium content in the cookies was determined using an Atomic Absorption Spectrophotometer at a wavelength of 422.67 nm. A nine-point hedonic scale was used for the sensory evaluation of the taste, colour and mouthfeel of the cookies. The results showed that the Calcium content of the cookies increased with addition of fish bone powder. The dried fish bone powder contained approximately 100 mg of calcium/1000 mg of fish bone powder. The most liked cookie (average weight of 20 grammes) had a calcium content of 40 mg and therefore twenty-five of them would be required to supply the 1000 mg RDA of an adult person. The sample fortified with 2% fish bone powder was rated the best by the panelists overall for the three sensory attributes assessed. Therefore, fish bone fortified cookies are sensorially acceptable at 2% fortification level and can be consumed as a supplementary food for dietary calcium delivery.

scholarly journals Selected Engineering Properties and Drying Behavior of Tendu Fruit

2020 ◽  
pp. 622-629
Author(s):  
Zeba Jamil ◽  
Ashish M. Mohite ◽  
Neha Sharma
Keyword(s):  
Static Friction ◽  
Proximate Analysis ◽  
Angle Of Repose ◽  
Engineering Properties ◽  
Vacuum Drying ◽  
Slight Variation ◽  
Compressibility Index ◽  
Drying Behavior ◽  
Tray Drying ◽  
Page Equation

In this study, the selected engineering properties of tendu fruit (ripe and unripe) and drying of behavior of tendu fruit slices in different dryers at two temperature levels were investigated. The drying was conducted at 50°C and 60 °C for the slices of 1cm, 2cm, and 3 cm in tray dryer, vacuum dryer, and freeze dryer, respectively. The moisture ratio using modified page equation was used to study the drying behavior. The engineering properties such as bulk density, true density, Carr’s compressibility index, surface area, unit volume, angle of repose, and the coefficient of static friction were studied for tendu fruits , results showed a slight variation in values of ripe and unripe fruit. The porosity and Carr’s compressibility index for ripe and unripe tendu fruits were found (26.12% and 24.89 %) and (6.64 and 7.67), respectively. Whereas the proximate analysis did not found major differences in the ash, crude fat, crude fiber, and protein content values. The drying ratio for vacuum drying was found better results when compared to tray drying for all thickness of fruit slices. The tendu fruit slices of 1cm thickness at 60°C found better result in vacuum drying compared to tray drying and the best fit for modeling on the basis of X2, R2 and RSME also proved it. Freeze drying as a continuous drying process found the best quality of dried slices for all thicknesses with the final product moisture content between 7-10% (wet basis, wb).

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