Cor, textura, atividade de água em gelatinas tradicional e diet sabor morango

Abstract

Chemically, gelatin is an animal protein, a polymer composed of amino acids. It is derived from collagen that are white fibers of connective tissues in the animal body, particularly of the skin, bones and tendons. This study aimed to assess whether there is difference in water activity, texture and color in strawberry gelatin, with specification of different brands and traditional diet. Water activity was determined in meter AQUALAB Braseq, for this analysis was used to prepare the powdered gelatin, before rehydration, the results ranged from 0.4072 to 0.6461 analyzes were performed under an average temperature of 25 ° C . Color analysis performed in a spectrophotometer ULTRASCANPRO HunterLab, we used the CIELAB scale (L *, a *, b *), where L * represents lightness, a * ranging from green (a) to red (+ a *) , and b * ranging from blue (b *) to yellow (+ b *). The determination of the color was from the hydrated gelatin and chilled. Among all samples analyzed the variation of results was between 20.88 to 29.37 for L *, 4.44 to 7.70 for * and 0.64 to 2.18 for b *, the reassessment of 120 samples hours after its preparation, we found the following values from 26.29 to 31.14 for L *, 3.46 to 7.91 for * and 0.088 to 2.59 for b *. The texture profile was evaluated in texturometer CT3 Texture Analyzer BROOKFIELD, results ranged between 121 and 294, passed 120 hours could be observed increased stiffness of the samples, with values between 162 and 420. The values of water activity in the samples shows that all were packed correctly, without exposure to moisture and therefore no risk of degradation by the action of microorganisms. As for reading the color intensity (a * b *), there was wide variation in results for all nine samples analyzed gels. As for the lightness (L *) values have greater variation and this difference could be observed visually. For all samples of gelatin diet, the initial texture was superior when compared to the values found for other samples of traditional gelatin for the same periods of analysis and under the same conditions of storage. All tests were carried out in quintuple.