Properties of an Emulsion Gel with Gracilaria fisheri Agar, Whey Protein  Isolate and Black Seed Oil

Noorain Nasuha Omar; Nor Hayati Ibrahim; Nizaha Juhaida Mohamad; Shamini Nair Achudan; Amiza Mat Amin

doi:10.25182/jgp.2023.18.Supp.1.90-92

Noorain Nasuha Omar, Nor Hayati Ibrahim, Nizaha Juhaida Mohamad, Shamini Nair Achudan, Amiza Mat Amin

https://doi.org/10.25182/jgp.2023.18.Supp.1.90-92

Issue
Vol. 18 No. Supp.1 (2023)

Published
30 December 2023

Keywords:

antioxidant, emulsion gel, Gracilaria fisheri agar, optimization, properties

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Abstract

Gracilaria fisheri agar has beneficial potential for human health; however, its application in food products needs to be incorporated into an emulsion gel due to its low gel strength. A response surface methodology with a central composite design was utilized to prepare emulsion gels containing 4–6% Gracilaria fisheri Agar (AGF), 4–8% Whey Protein Isolate (WPI) and 10–20% Black Seed Oil (BSO). The optimum levels of AGF, WPI, and BSO were determined to be 6%, 4% and 10% respectively to give the preferred gel strength of 966.24 g, water holding capacity of 96.12%, and DPPH antioxidant activity of 59.16%.

References

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Authors

Noorain Nasuha Omar

Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

Nor Hayati Ibrahim

Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

yati@umt.edu.my (Primary Contact)

Nizaha Juhaida Mohamad

Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

Shamini Nair Achudan

Farm’s Best Food Industry Sdn. Bhd., Lot 37 and 38, 78300 Masjid Tanah, Melaka, Malaysia

Amiza Mat Amin

Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

OmarN. N., IbrahimN. H., MohamadN. J., AchudanS. N., & AminA. M. (2023). Properties of an Emulsion Gel with Gracilaria fisheri Agar, Whey Protein Isolate and Black Seed Oil . Jurnal Gizi Dan Pangan, 18(Supp.1), 90-92. https://doi.org/10.25182/jgp.2023.18.Supp.1.90-92