Modification of chicken feet gelatin with aqueous sweet basil and lemongrass extract

Hazmi Yasin, Abd. Salam Babji, Norrakiah Abdullah Sani

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The effects of aqueous extracts of sweet basil leaves and lemongrass stem at different levels (0, 1, 1.5, 2, 2.5 and 3 ml/100 g dry gelatin) on the physical and rheological properties of chicken feet gelatin gels were investigated. Chicken feet gelatin gels cross-linked by plant extracts were more turbid than control, had reduced water holding capacity (WHC) and swelling ratio. Nevertheless, the increase in gel strength, thermal stability, and elastic modulus was found with increasing plant extract levels and increased the stability of gelatin within a certain concentration range of plant extracts. Complex viscosity (ƞ*) values of gelatin with and without addition of plant extracts were decreased with increasing temperature. Therefore, plant extract at an appropriate level could act as a natural gel enhancer of chicken feet gelatin.

Original languageEnglish
Pages (from-to)72-79
Number of pages8
JournalLWT - Food Science and Technology
Volume77
DOIs
Publication statusPublished - 1 Apr 2017

Fingerprint

Cymbopogon
Ocimum basilicum
Gelatin
gelatin
Plant Extracts
Foot
Chickens
plant extracts
chickens
extracts
Gels
water
gels
gel strength
Elastic Modulus
thermal stability
rheological properties
modulus of elasticity
Viscosity
water holding capacity

Keywords

  • Chicken feet
  • Gelatin
  • Physical properties
  • Plant extract

ASJC Scopus subject areas

  • Food Science

Cite this

Modification of chicken feet gelatin with aqueous sweet basil and lemongrass extract. / Yasin, Hazmi; Babji, Abd. Salam; Abdullah Sani, Norrakiah.

In: LWT - Food Science and Technology, Vol. 77, 01.04.2017, p. 72-79.

Research output: Contribution to journalArticle

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