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

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. T...

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Autores principales: Santana, José C. C., Almeida, Poliana F., Costa, Nykael, Vasconcelos, Isabella, Guerhardt, Flavio, Boukouvalas, Dimitria T., Alves, Wonder A. L., Mendoza, Pedro C., Gamarra, Felix M. C., Llanos, Segundo A. V., Araujo, Sidnei A., Quispe, Ada P. B., Vanalle, Rosangela M., Berssaneti, Fernando T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071339/
https://www.ncbi.nlm.nih.gov/pubmed/33920928
http://dx.doi.org/10.3390/polym13081289
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author Santana, José C. C.
Almeida, Poliana F.
Costa, Nykael
Vasconcelos, Isabella
Guerhardt, Flavio
Boukouvalas, Dimitria T.
Alves, Wonder A. L.
Mendoza, Pedro C.
Gamarra, Felix M. C.
Llanos, Segundo A. V.
Araujo, Sidnei A.
Quispe, Ada P. B.
Vanalle, Rosangela M.
Berssaneti, Fernando T.
author_facet Santana, José C. C.
Almeida, Poliana F.
Costa, Nykael
Vasconcelos, Isabella
Guerhardt, Flavio
Boukouvalas, Dimitria T.
Alves, Wonder A. L.
Mendoza, Pedro C.
Gamarra, Felix M. C.
Llanos, Segundo A. V.
Araujo, Sidnei A.
Quispe, Ada P. B.
Vanalle, Rosangela M.
Berssaneti, Fernando T.
author_sort Santana, José C. C.
collection PubMed
description 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 2(2) 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.
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spelling pubmed-80713392021-04-26 Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet Santana, José C. C. Almeida, Poliana F. Costa, Nykael Vasconcelos, Isabella Guerhardt, Flavio Boukouvalas, Dimitria T. Alves, Wonder A. L. Mendoza, Pedro C. Gamarra, Felix M. C. Llanos, Segundo A. V. Araujo, Sidnei A. Quispe, Ada P. B. Vanalle, Rosangela M. Berssaneti, Fernando T. Polymers (Basel) Article 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 2(2) 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. MDPI 2021-04-15 /pmc/articles/PMC8071339/ /pubmed/33920928 http://dx.doi.org/10.3390/polym13081289 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Santana, José C. C.
Almeida, Poliana F.
Costa, Nykael
Vasconcelos, Isabella
Guerhardt, Flavio
Boukouvalas, Dimitria T.
Alves, Wonder A. L.
Mendoza, Pedro C.
Gamarra, Felix M. C.
Llanos, Segundo A. V.
Araujo, Sidnei A.
Quispe, Ada P. B.
Vanalle, Rosangela M.
Berssaneti, Fernando T.
Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet
title Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet
title_full Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet
title_fullStr Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet
title_full_unstemmed Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet
title_short Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet
title_sort combination of computational techniques to obtain high-quality gelatin-base gels from chicken feet
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071339/
https://www.ncbi.nlm.nih.gov/pubmed/33920928
http://dx.doi.org/10.3390/polym13081289
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