Effects of gelatin and preparation methods on the quality and antioxidant of velvet tamarind (Dialium guineense) halal chewy product

Abstract

Presently, chewy food products are at risk of contamination of non-halal pork gelatin for Muslim consumers. Thus, the sensory study is vital to ensure that products using halal gelatin will have comparable quality. This work was aimed at studying the influence of the formulation and processing of sweet chewy products made from velvet tamarind (VT). The effects of gelatin content from 1.5 to 9% on sensory acceptance were examined. The results revealed that gelatin of 9% was the highest sensory score in all sensory aspects, which were statistically significant differences between the groups studied (p≤0.05). It had an overall liking score of 7.23 (like moderately). A comparison study on sugar ratio and filtration process on physical-chemical properties and sensory acceptance was also conducted. Sensory testing showed that the VT solution content at UVT, ratio 1:1.74 gave the highest average preference score was different significantly from average (p≤0.05). It had an overall liking score of 7.15 (like moderately). The products of best chewy VT found that the moisture content, aw and pH was 4.98%, 0.66 and 3.65, respectively. It was found that the extract contained a substantial amount of antioxidants in the form of vitamin C and phenolic compounds, where the IC50 was evaluated at 53.64 µg/mL. Therefore, the quality of the halal sweet chewy products was found to be acceptable by the sensory evaluation of panel members.