Effect of milkfish skin gelatin on properties of vegetable wet noodle

Abstract

Vegetable wet noodles are one of the healthy noodles which have been part of a functional noodle. Wet noodles are a type of noodle with a chewy texture that are usually served immediately after production. However, the low tensile strength makes the noodles easily break, therefore it is necessary to mix it with gelatin to get noodles with good quality. Fish skin gelatin could improve physico-chemical, nutritional and functional quality of vegetable wet noodles. Consequently, the purpose of this study is to examine the effect of milkfish skin gelatin on the properties of vegetable wet noodle. Various concentration of milkfish skin gelatin (0.5%, 1%, 1.5%, 2% and 2.5%) were added to vegetable wet noodle dough. Physico-chemical properties of vegetable wet noodle were analyzed including tensile strength, Scanning electron microscope, proximate, color, total pigment, amino acid content and antioxidant activity. The addition of 2.5% of fish skin gelatin exhibited the highest tensile strength or breaking strength (0.18 MPa). SEM test results showed a dense matrix structure, uniform and compact cavities. Value of water content was 59.49%, protein content was 8.92%, ash content was 0.4%, fat content was 1.06%, carbohydrate content was 30.13%. Whereas, total pigment with chlorophyll value a was 3 mg/g, chlorophyll b was 2.46 mg/g and carotenoids was 1.32 mg/g. The color test obtained the results of the parameters L* 70.51, a* -5.37, and b* 11.56, respectively. There were major essential amino acids such as leucine, phenylalanine, and arginine. Furthermore, hedonic analysis showed that the consumer prefers to choose wet vegetable noodle after 2.5% gelatin addition due to bright green appearance, the specific aroma and the chewy texture of noodle.