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Characteristics and gel properties of gelatin from goat skin as affected by spray drying |
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| Authors: | Sulaiman Mad-Ali Thummanoon Prodpran Sajid Maqsood |
| Affiliation: | 1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand;2. Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand;3. Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain, United Arab Emirates |
| Abstract: | Gelatin powder from goat skin prepared by spray drying at various inlet temperatures (160–200°C) was characterized. Predominant particle sizes were in the range of 4.65–5.14?µm. Gelatin powder was mostly concave in shape with varying sizes, depending on inlet temperatures used. All gelatin powders were creamy whitish. Powder generally became more yellowish as the inlet temperature of spray drying increased (p?p?p?p?>?0.05). Goat skin gelatin spray dried with inlet temperatures of 160 or 180°C had higher gel strength than commercial bovine gelatin (p? |
| Keywords: | Characteristic gel strength gelatin goat skin spray drying |