Chemical, physical, and sensory properties of various fish skin gelatin fortified taro flour - seaweed based analogue rice

Abstract

Analogue rice is an artificial rice that can be made from non-rice materials such as sorghum, mocaf, and other additional materials. The advantage of analogue rice is not only because it is shaped like rice grains, but also because its nutritional composition can be designed using various raw materials to to enhance the desired functional properties. This study aimed to get more insight into the influence of various fish skin gelatin (FSG) fortification on the chemical and sensory properties of Taro (Colocasia esculenta)- Seaweed (Eucheuma cottoni) flour-based analogue rice (TSAR). TSAR was fortified with four species of fish’s skin-derived gelatin (catfish, milkfish, snapper and stingray) and Glyceryl monostearate (GMS) as a control. The treatments in this study were five treatments of TSAR (each repeated four times). The results showed the addition of various FSG had significant effects towards the chemical properties of TSAR such as amino acid composition, proximate (moisture, protein, ash, fat and carbohydrate content), water isotherm sorption (mono and multi-layer water), time spent cooking and water absorption. In the sensory properties, although various FSG fortifications had no effect on colour and aroma, they had a significant effect on the appearance and taste of TSAR. Fortification of Snapper skin gelatin showed the best result both on the chemical and sensory properties of TSAR. Thus, the fortification of FSG ameliorated the quality of TSAR.