Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste.

Geetha, V. and Moumita, Das and Chetana, R. and Suresh Kumar, G. (2023) Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste. Journal of Aquatic Food Product Technology, 32 (8–9). pp. 599-613. ISSN ISSN: 1049-8850

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Abstract

Fish processing waste amounts to around 50% and contains novel recoverable molecules like glycosaminoglycans (GAGs), health beneficial bioactive polysaccharide, and a nutraceutical. The present work aimed to formulate gelatin based gummies with added GAGs targeting obesity. Prepared formulations were sugar (S) and no added sugar (NAS), where sugar was replaced with maltitol. GAGs were supplemented at 0.5%, 1.5%, and 3% (w/ w) in both. Storage studies (6 months, 25°C in RT) showed no significant changes in texture or sensory analysis and were microbiologically safe; GAGs were extractable up to 95%. Gummies with maltitol and GAGs at 1.5% were a suitable formulation as anti-obesity product.

Item Type:	Article
Uncontrolled Keywords:	Fish waste; glycosaminoglycans; TPA; storage stability; maltitol
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Dept. of Biochemistry Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Dec 2023 06:54
Last Modified:	07 Dec 2023 06:54
URI:	http://ir.cftri.res.in/id/eprint/16804

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