Gelatin Dessert Research Articles

Regulatory Aspects of Additives in Brazilian Gelatin Desserts

Regulatory Aspects of Additives in Brazilian Gelatin Desserts

A Novel Flow Injection Method with Chemiluminescence Detection for the Determination of Carmoisine in Gelatin Desserts.

Carmoisine dye, a red azo food colorant commonly utilized to impart a red color to synthetic food products, is the subject of this study. Here, we present a novel reversed flow injection analysis with a chemiluminescence detection (FIA-CL) method employing a newly developed homemade flow cell to determine carmoisine dye. This developed method is based on the inhibition effect of the dye on the chemiluminescence light (CL) emission generated from a luminal-hypochlorite system, whereby the reduction in CL intensity correlates directly with the concentration of carmoisine dye. Investigations into various analytical parameters were conducted to enhance method efficiency and applicability. A linear calibration graph of 4.0 to 100.0µg mL-1 was established (R² = 0.9993), with a detection limit of LOD = 2.93µg mL-1. Subsequent application of the proposed method to analyze gelatine dessert samples yielded results in reasonable agreement with those obtained using the reported HPLC method, as evidenced by student t-test and F-test analyses.

Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers.

In this study, the protein and oleosomes of sesame seeds were extracted individually and used to prepare a gel composed of gelatin, protein, and oleosomes. Mixtures of gelatin and sesame seeds protein were prepared, and oleosomes with different percentages (0, 10, 20 and 30% of their weight) were used. Different amounts of oleosomes in the composite gel samples were examined for their morphological, rheological, and textural properties. The results of the viscoelastic properties of different composite gel samples indicated that a higher percentage of oleosomes would increase the storage modulus (G'), loss modulus (G″), and complex viscosity (η*). The storage modulus of all gel samples was greater than the loss modulus, suggesting a solid behavior. So, in the sample with 30% oleosome, the storage modulus and the loss modulus reached 143,440 Pascals and 44,530 Pascals. The hardness and breaking force in samples containing 30% oleosome reached 1.29 ± 0.02 and 0.17 ± 0.02, respectively. In general, it can be said that composite gels based on gelatin-sesame seed protein modified with oleosome can be used as a part of food components in various dairy products, gelatin desserts, lean meat products and the production of useful products.

In a Basiji Kitchen: Halal Jello, Biomorality, and Blessing in the Islamic Republic of Iran

This article explores the political life of jello, or zheleh, among Basiji Shi‘i families in the contemporary Islamic Republic of Iran. Since the inception of the 1979 Constitution, Islamic laws concerning halal food, drink, and culinary etiquette have been heavily emphasized by state policy makers. This article focuses on jello, a popular gelatin dessert among state supporting Shi‘i families (here members of the Basij, Iran's paramilitary organization), to explore the scope and form of moral and religious foodways in the present-day Islamic Republic. I argue that jello reveals a complex milieu of sparring Western, cosmopolitan, national, and religious food practices that are connected with ideas and practices of (religious) citizenship. This article draws from fifteen months of ethnographic research in Fars Province of Iran and in Tehran, and from research of jurisprudence and popular media.

Исследование физико-химических и текстурных свойств желированных десертов без желатина

The research features the technological challenge of producing jelly desserts by replacing gelatin by non-starch polysaccharides of plant, bacterial, and algal origin (separately or in binary mixtures) in order to overcome religious and ethical constraints. The authors focused on the texture which is responsible for gel network formation of desserts. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The polysaccharides under analysis included alginate, pectin, iota-carrageenan, konjac glucomannan, xanthan, and guar gum, separately or in binary mixtures. The experiment made it possible to determine polysaccharides and their optimal concentrations (konjac glucomannan 0.4 % : xanthan gum 0.6 %; locust bean gum 0.2 % : xanthan gum 0.8 %; iota-carrageenan 0.4 %) as gelling agents for the production of desserts without gelatin. Formation of a gel network in desserts occurs as a result of a complex interaction of hydrocolloids, milk fat, and sugar. Structure formation of jelly desserts with polysaccharides occurs already at 18 ± 2°C in 20–40 minutes. In contrast, the structure formation of the control sample occurred at 4 ± 2°C in 2–3 hours. Sensory evaluation of the products was conducted by panellists according to the following criteria: taste, colour, consistency, aroma, and appearance. The paper also describes an analysis of texture indicators. The shelf-life was assessed according to moisture content and water activity as 24 hours at 4 ± 2°C. Several economically-viable new formulations were identified: they successfully reproduced the essential attributes of well-established and widely-consumed traditional gelatin desserts.

Food-grade nanoemulsion filled hydrogels formed by spontaneous emulsification and gelation: Optical properties, rheology, and stability

Nanoemulsions may be used as delivery systems for lipophilic bioactive components in foods and beverages, such as oil-soluble vitamins, nutraceuticals, flavors, and antimicrobials. In this study, we examined the possibility of incorporating nanoemulsions into clear gelatin hydrogels to form optically translucent hydrogels. The effect of preparation and storage conditions on the formation and stability of nanoemulsion-filled gelatin hydrogels was studied. Nanoemulsions were produced using the spontaneous emulsification (SE) method, which simply involves addition of an organic phase (oil + surfactant) to an aqueous phase. Droplet size decreased and optical clarity increased when the SE method was performed at an elevated temperature (60 °C) rather than at ambient temperature (20 °C). Translucent filled hydrogels could be formed by incorporating the nanoemulsions into gelatin gels. The optical and rheological properties of a model gelatin gel and a commercial gelatin dessert did not change appreciably after the nanoemulsion droplets (1%) were incorporated. This approach may therefore be useful for the incorporation of various types of lipophilic bioactive agents into functional food gels.

Extraction and Physicochemical Characterization of Gelatin from Chicken By‐Product

AbstractPhysicochemical properties of gelatin gels extracted from skins and tendons of chicken feet were characterized as an alternative to mammalian gelatin commonly used commercially. After extraction, the preparation of gels for analysis was made by dissolving the dry gelatin with two concentrations: 3.33 and 6.67% (w/w) in distilled water. The determination of gel strength and texture profile analysis was performed using texture analyzer. Gelatin showed high protein content and the value observed for gel strength was higher for the gelatin with concentration of 6.67% (294.78 g), classified as high bloom, while for the gelatin with concentration of 3.33% (96.47 g) was lower, low bloom. The hardness and chewiness increased significantly with increasing concentrations of gelatin and the gelatin with concentration (6.67%) behaved as a solid and it can be used in the preparation of gelatin gums, marshmallows, gelatin dessert among others that requiring high bloom.Practical ApplicationsThis research contributes to the knowledge about chicken feet gelatin from skin and tendons wastes, which can be an alternative to mammalian gelatin in the food industry making more effective use this underutilized resources. The collagen extraction provides a nobler destiny for chicken feet able to boost up the commercial values of these cheap and underutilized protein sources. This work also presents information not addressed on the gelatin from this raw material, such as parameters of texture profile and color, besides the specific characterization, considering the tissue and the extraction method used.

“Concern and sympathy in a pyrex bowl”: Cookbooks and Funeral Foods

“Concern and sympathy in a pyrex bowl”: Cookbooks and Funeral Foods

Development of a sensitive potentiometric sensor for determination of fumaric acid in powdered food products

Abstract A new potentiometric sensor, namely, Pt|Hg|Hg2 FUM|graphite, where FUM represents the fumarate ion was developed for the measurement of fumaric acid in foods. The characteristics, performance and application of the technique are described. The sensitivity of the electrode to FUM was (−29.2 ± 0.6) mV decade−1 over a wide concentration range (7.5 × 10−7–1.0 × 10−2 mol L−1), at pHs between 6.0 and 9.0, and the detection limit was 5.8 × 10−7 mol L−1. The electrode is easily constructed at a relatively low cost, has a fast response time (within 15–30 s) and can be used for up to 5 months without showing any significant changes in performance. The sensor displayed good selectivity in the presence of a variety of other anions (carboxylates and inorganic anions). It was successfully used for the determination of fumaric acid in powdered food products including gelatin dessert powders, instant pudding powder and ice cream powders.

Diet, physical activity, and adiposity in children in poor and rich neighbourhoods: a cross-sectional comparison

BackgroundObesity in Canadian children increased three-fold in twenty years. Children living in low-income neighborhoods exercise less and are more overweight than those living in more affluent neighborhoods after accounting for family socio-economic status. Strategies to prevent obesity in children have focused on personal habits, ignoring neighborhood characteristics. It is essential to evaluate diet and physical activity patterns in relation to socio-economic conditions to understand the determinants of obesity. The objective of this pilot study was to compare diet, physical activity, and the built environment in two Hamilton area elementary schools serving socio-economically different communities.MethodsWe conducted a cross-sectional study (November 2005-March 2006) in two public elementary schools in Hamilton, Ontario, School A and School B, located in low and high socioeconomic areas respectively. We assessed dietary intake, physical activity, dietary restraint, and anthropometric measures in consenting children in grades 1 and higher. From their parents we assessed family characteristics and walkability of the built environment.Results160 children (n = 48, School A and n = 112, School B), and 156 parents (n = 43, School A and n = 113, School B) participated in this study. The parents with children at School A were less educated and had lower incomes than those at School B. The School A neighborhood was perceived to be less walkable than the School B neighborhood. Children at School A consumed more baked foods, chips, sodas, gelatin desserts, and candies and less low fat dairy, and dark bread than those at School B. Children at School A watched more television and spent more time in front of the computer than children studying at School B, but reported spending less time sitting on weekdays and weekends. Children at both schools were overweight but there was no difference in their mean BMI z-scores (School A = 0.65 versus School B = 0.81, p-value = 0.38).ConclusionThe determinants of overweight in children may be more complex than imagined. In future intervention programs researchers may consider addressing environmental factors, and customizing lifestyle interventions so that they are closer to community needs.

Reported Use of Reduced-sugar Foods and Beverages Reflect High-quality Diets

ABSTRACT: The purpose of this study was to determine differences in nutrient and energy intakes and in quantity of food eaten, and to compare the knowledge, attitudes, and practices of users of reduced-sugars foods and beverages with those who use only the full sugar versions of the same products. Records for adults (≥ 20 y old) responding to the 1994–1996 Continuing Survey of Food Intakes by Individuals (CSFII) and the Diet Health and Knowledge Survey were used. CSFII food lists were scanned for both full and reduced-sugar versions of yogurt, cocoa, and other milk beverages, frozen and gelatin desserts, puddings, breads, cookies, cakes, fruit drinks, carbonated and noncarbonated drinks, confectionary products, and sweeteners. Recalls were sorted for those reporting use of only full sugar (FS) products and those reporting mixed use of full sugar and reduced-sugar (RS) versions. Comparisons were made between demographic characteristics, body mass index, food group servings, food intake amounts, and nutrient densities. When compared with FS users, RS users consistently reported significantly higher intakes of fruit, lower intakes of discretionary fat and added sugars, and equal or lower intakes of other foods (in gram amounts), except for greater intake of yogurt and frozen and gelatin desserts. RS users tended to report similar or higher micronutrient intakes compared with FS users. After adjusting for energy intake, significantly higher micronutrient intakes were found for both males and females consuming RS foods and beverages (13 and 15 of 17 nutrients, respectively).

Short‐axis versus Long‐axis Approaches for Teaching Ultrasound‐guided Vascular Access on a New Inanimate Model

Objectives: To determine whether a short‐axis (SA) or long‐axis (LA) ultrasound (US) approach to guidance for line placement results in faster vascular access for novice US users. Also, to assess if there was a difference in the number of skin penetrations and needle redirections between the two guidance techniques. Methods: This was a prospective, randomized, observational study of emergency medicine (EM) residents at a Level I trauma center. A gelatin dessert and dietary fiber supplement mixture, providing a realistic US image, were placed inside a synthetic arm skin that is used for training phlebotomists and contains a rubber vein filled with red fluid at a depth of 1.5 cm. After a 30‐minute tutorial on US‐guided vascular access, EM residents were randomized to one of two groups. Group one attempted SA first and then the LA. Group two tried LA first followed by the SA. Time from skin break to vein cannulation, number of skin breaks and needle redirections, and difficulty of access on a 10‐point Likert scale as reported by residents were recorded. Statistical analysis included paired Student's t‐test with 95% confidence intervals (95% CIs). Results: Seventeen EM residents participated. The mean times to vein cannulation in SA and LA were 2.36 minutes (95% CI = 1.15 to 3.58) and 5.02 minutes (95% CI = 2.90 to 7.13), respectively (p = 0.03). The mean numbers of skin breaks for SA and LA were 4.18 (95% CI = 1.18 to 7.17) and 5.76 (95% CI = 1.83 to 9.69), respectively (p = 0.49). The mean numbers of needle redirections in the SA and LA were 13.71 (95% CI = 4.51 to 22.89) and 18.17 (95% CI = 7.95 to 28.40), respectively (p = 0.51). The mean difficulty scores for SA and LA were 3.99 (95% CI = 2.42 to 5.67) and 5.86 (95% CI = 4.32 to 7.40), respectively (p = 0.17). Conclusions: Novice US users obtain vascular access faster with an SA approach on an inanimate model.

Characterization of gelation time and texture of gelatin and gelatin–polysaccharide mixed gels

The effects of cooling rate, holding temperature, pH and polysaccharide concentration on gelation characteristics of gelatin and gelatin–polysaccharide mixtures were investigated using a mechanical rheometer which monitored the evolution of G′ and G″. At low holding temperatures of 0 and 4 °C, elastic gelatin gels were formed whereas a higher holding temperature of 10 °C produced less elastic gels. At slow cooling rates of 1 and 2 °C/min, gelling was observed during the cooling phase in which the temperature was decreased from room temperature to the holding temperature. On the other hand, at higher cooling rates of 4 and 8 °C/min, no gelation was observed during the cooling phase. Good gelling behavior similar to that of commercial Strawberry Jell-O ® Gelatin Dessert was observed for mixtures of 1.5 and 15 g sucrose in 100 ml 0.01 M citrate buffer containing 0.0029–0.0066 g low-acyl gellan. Also, these mixed gels were stronger than Strawberry Jell-O ® Gelatin Desserts as evidenced by higher G′ and gel strength values. At a very low gellan content of 0.0029 g, increasing pH from 4.2 to 4.4 led to a decrease in the temperature at the onset of gelation, G′ at the end of cooling, holding and melting as well as an increase in gel strength. The gelation time was found to decrease to about 40 min for gelatin/sucrose dispersions in the presence of 0.0029 g gellan at pH 4.2 whereas the corresponding time at pH 4.4 was higher (79 min). In general, the gelation time of gelatin/sucrose dispersions decreased by a factor of 2 to 3 in the presence of low-acyl gellan. The addition of low-acyl gellan resulted in an increase in the gelation rate constant from 157.4 to 291 Pa. There was an optimum low-acyl gellan content for minimum gelation time, this optimum being pH dependent. Addition of guar gum also led to a decrease in gelation time to 73 min with a corresponding increase in the gelation rate constant to 211 Pa/min though these values were not sensitive to guar gum content in the range of 0.008–0.05 g. The melting temperature of gelatin/sucrose/gellan as well as gelatin/sucrose/guar mixtures did not differ significantly from that of pure gelatin or Strawberry Jell-O ® Gelatin Desserts. At pH 4.2, the melting rate constant was highest at a low-acyl gellan content of 0.0029 g whereas the rate constant was insensitive to low-acyl gellan content at pH 4.4. Addition of guar did not seem to affect the melting temperature or the melting rate constant.

Effect of repeated administration of dexfenfluramine on feeding and brain Fos in mice

The present study examines whether repeated administration of dexfenfluramine (DFEN) to mice is associated with progressive attenuation of its anorectic action and induction of Fos-immunoreactivity (Fos-ir) in some brain regions, both known effects in rats. ICR:Cd-1 mice were adapted to receiving for 30 min daily a sweetened milk gelatin dessert in addition to ad libitum access to chow. Mice were then injected with either DFEN (5–10 mg/kg) or saline vehicle every other day. These doses of DFEN acutely suppressed intake by ∼50% and this action was sustained for at least eight injections. The anorectic effect of DFEN was no different between drug-naı̈ve and DFEN-pretreated mice under conditions that produce complete tolerance in rats. In addition, unlike in rats, the acute anorectic effect of m-chlorophenylpiperazine (mCPP) was unaffected by prior DFEN treatment. Mice were perfused after the intake test on the final experimental day and their brain processed for Fos-ir. DFEN induced Fos-ir in brain regions analogous to those reported in rats and, also, as in rats, DFEN pretreatments reduced substantially the Fos-ir induced by acute DFEN in regions including central nucleus of amygdala, bed nucleus of stria terminalis, and the paraventricular hypothalamus (magno- and parvocellular divisions; PVN). Thus, while DFEN pretreatments reduce the effects of DFEN in many brain regions in both rats and mice, mice are unlike rats insofar as there is no tolerance to the anorectic action, at least in the nondeprivation protocol used here.

Children's acceptance of xylitol-based foods.

Daily consumption of xylitol (5-10 g/day) added to chewing gum and confectionary foods has been previously shown to prevent dental caries in children. Snack foods containing xylitol were developed and tested for acceptability in a convenience sample of 31 children ages 3 to 6 years. In order to mimic an after-meal snack, all children were tested during mid-morning, approximately 1 h after eating. Preference testing was based on the methodology of Birch et al. (J Nutr Educ, 1979; 11: 77-80). In the first phase, each child was presented with a tray of six xylitol-based foods (popsicles, pudding, gum drops, gelatin dessert, cookies, popcorn) and asked to taste each item in any desired order. Immediately after tasting a food, the child was asked to place it in front of one of three cartoon faces (smile, frown or neutral) representing the child's response to the taste of that particular food. In the second phase, the child was asked to rank order the foods in each face category (smile, frown or neutral). Ranks within categories were then combined to obtain a rank ordering for all of the foods. Non-parametric data analysis indicated significant differences in ranking between the foods when they were compared to each other (Friedman ANOVA by ranks, P<0.01). Pudding was significantly less preferred than the other foods (sign tests, P<0.04). At least 84% of the children found five of the six foods very good or satisfactory, when considered individually. These results suggest that snack foods developed with xylitol are generally well accepted by children.

Physicochemical and Sensory Characteristics of Fish Gelatin

ABSTRACT:The physicochemical differences between pork and fish gelatin and the effect of melting point on the sensory characteristics of a gelatin‐water gel were investigated. Gelatin gel strength (measured as Bloom) and melting point of gelatin gels were measured, and quantitative descriptive analysis sensory tests were performed. The dependence of the gelatin gel strength and the melting point of fish gels on gel concentration, maturation time, maturation temperature, pH, and the influence of NaCl and sucrose were similar to those for pork gelatin. The flavored fish gelatin dessert gel product had less undesirable off‐flavor and off‐odor and a more desirable release of flavor and aroma than the same product made with an equal Bloom, but higher melting point, pork gelatin.

A STUDY OF TEXTURE‐FLAVOR INTERACTIONS USING FREE‐CHOICE PROFILING

ABSTRACTInteractions between perceptions of texture and volatile flavors were assessed by free‐choice profiling using gelatin desserts as a model product. Gels were prepared with all combinations of 2 levels of gelatin, and 2 concentrations of 2 different flavors. A trained sensory panel profiled each sample for aroma, flavor, and oral and manual texture. Generalized Procrustes Analysis was carried out separately for each sensory modality. The results indicate that while gelatin concentration and flavor type both modified perception of flavor, flavor concentration did not. Gelatin content influenced instrumental, oral, and manual evaluations of texture; however, the type and level of flavoring had little influence on oral perception of texture.

Cariogenic Potential of Foods

As part of a major study to identify cariogenic elements of foods, the cariogenic potential of 22 foods relative to sucrose (confectioners' sugar) was determined over six intubation rat caries experiments. Cariogenic potential indices were calculated for each food from sulcal and buccal-lingual caries based on both number and severity. Those foods with the lowest cariogenic potential indices were peanuts, gelatin dessert, corn chips, yoghurt, and bologna; with the highest cariogenic potential indices were sucrose, granola cereal, french fries, bananas, cupcakes, and raisins. There was no simple relationship between food sucrose content and caries. Enhanced cariogenic potential was associated with foods containing approximately 1% or more hydrolyzable starch in combination with sucrose or other sugars.

Determinação quantitativa de corantes artificiais em alimentos

Quantitative determination of synthetic food dyes have been studied in the following foods: candies, pudding powders, refreshment powders, gelatin dessert powders, yoghurts, ice-creams and currant syrups. A mixture of ethanol and ammonia was used to the extraction of dyes for their quantification in the majority of the foods. After extracted, dyes have been determinated by visible spectrophotometry. It was fixed a formula to calculate ammounts of dyes frorn the sum of absorbances in samples containing mixture of dyes (sunset yellow and tartrazine) with similar wave-length absorbance. Results have shown obedience to legislation.

Stereology of Dihedral Angles I: First Two Moments

A gelatin dessert has wedge-shaped fruit slices with angle $\alpha $ dispersed in it randomly. A knife makes a planar slice through the dessert. Each dihedral angle of a fruit wedge cut by the knife shows up as an angle A in the slicing plane. We obtain simple formulas for the first two moments of $A:EA = \alpha $ and $EA^2 = 4( 1 - \alpha /\tan \alpha ) + 2\pi ( \alpha / 2 - \tan \alpha /2 )$, derived by the method of functional equations.These results are useful in biologic and geologic stereology, where measurements are made on two-dimensional sections of a sample, and information about the angles in three dimensions is desired.