Preparation of Low Calorie Sour Tea Jelly Using Stevia and Gelatin of Chicken Skin- Evaluation of the Product

Subject Areas : Microbiology

F.  Yazdani ¹ (Graduated of the Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.)
Z.  Raftani Amiri ² (Professor of the Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.)
H.  Shahiri Tabarestani ³ (Assistant Professor of the Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran.)

Received: 2021-06-03 Accepted : 2021-06-03 Published : 2021-06-22

Keywords: Chicken skin, Gelatin, Jelly, Sour tea, Stevia,

Abstract :

Introduction: The aim of this study was to produce low-calorie jelly using sour tea as a natural coloring agent, gelatin extracted from chicken skin with stevia as sweetener. Materials and Methods: Chicken skin gelatin was extracted by using alkaline-acid pre-treatment with 1 N of NaOH and 0.05 N hydrochloric acid. Gelatin was used at the concentrations of one and two percent (wt.%), Stevia with 0 to 100% replacement rates with sugar and sour tea at 20 wt.% for 100 g of jelly and 48 hours after gel production, pH measurement, Brix, moisture content, acidity, water activity, tissue stiffness, color, sensory analysis and microbial tests were performed. Experiments were conducted in a completely randomized design based on factorial experiment using SPSS software and compared with Duncan's multiple range test at 5% probability level. Results: The results showed that by increasing gelatin concentration and the level of sucrose replacement with stevia did not have a significant effect on pH. By increasing the concentration of gelatin, texture hardness and L*, significantly increased and moisture decreased (p < 0.05), whereas the parameters of brix, water activity, a* and b* of samples were not significantly different (p> 0.05). By increasing the levels of sucrose replacement with stevia and decrease of solids content the moisture, water activity and L *, a *, b * factors were significantly increased and the brix of the samples decreased. Conclusion: Sensory and physicochemical properties of sour jelly samples showed that using chicken skin gelatin and stevia as sweetener could be a good alternative to low-calorie jelly formulation by preserving physical, chemical and sensory properties. Due to medicinal properties, sour tea provides beneficial contribution to sour jelly product

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