Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet

Autor:	Pedro C. Mendoza, Fernando Tobal Berssaneti, Flavio Guerhardt, Rosangela Maria Vanalle, Wonder Alexandre Luz Alves, Poliana Fernandes de Almeida, Ada P. B. Quispe, Felix Martin Carbajal Gamarra, José Carlos Curvelo Santana, Nykael Moreira Costa, Isabella Camargo Vasconcelos, Dimitria T. Boukouvalas, Sidnei Alves de Araújo, Segundo A. V. Llanos
Rok vydání:	2021
Předmět:	food.ingredient Polymers and Plastics neural network sensorial quality media_common.quotation_subject Flavour food quality Gelatin Article lcsh:QD241-441 0404 agricultural biotechnology food lcsh:Organic chemistry 0502 economics and business Quality (business) GELATINA Response surface methodology Process engineering Sugar chicken feet Aroma media_common Mathematics biology business.industry Scale (chemistry) 05 social sciences 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science gelatine Food quality business 050203 business & management
Zdroj:	Polymers Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP Volume 13 Issue 8 Polymers, Vol 13, Iss 1289, p 1289 (2021)
ISSN:	2073-4360
DOI:	10.3390/polym13081289
Popis:	With the increasing global population, it has become necessary to explore new alternative food sources to meet the increasing demand. However, these alternatives sources should not only be nutritive and suitable for large scale production at low cost, but also present good sensory characteristics. Therefore, this situation has influenced some industries to develop new food sources with competitive advantages, which require continuous innovation by generating and utilising new technologies and tools to create opportunities for new products, services, and industrial processes. Thus, this study aimed to optimise the production of gelatin-base gels from chicken feet by response surface methodology (RSM) and facilitate its sensorial classification by Kohonen’s self-organising maps (SOM). Herein, a 22 experimental design was developed by varying sugar and powdered collagen contents to obtain grape flavoured gelatin from chicken feet. The colour, flavour, aroma, and texture attributes of gelatines were evaluated by consumers according to a hedonic scale of 1–9 points. Least squares method was used to develop models relating the gelatin attributes with the sugar content and collagen mass, and their sensorial qualities were analysed and classified using the SOM algorithm. Results showed that all gelatin samples had an average above six hedonic points, implying that they had good consumer acceptance and can be marketed. Furthermore, gelatin D, with 3.65–3.80% (w/w) powdered collagen and 26.5–28.6% (w/w) sugar, was determined as the best. Thus, the SOM algorithm proved to be a useful computational tool for comparing sensory samples and identifying the best gelatin product.
Databáze:	OpenAIRE
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