Effect of Extracted Galangal Rhizome and Gelling Agents on Quality Attributes of Galanga Jelly Product
Article Sidebar
Main Article Content
Abstract
This research aimed to study the effects of extracted galangal rhizome and gelling agents on the quality attributes of the jelly product. The ratios between extracted galangal rhizome and water used in the study were 0:100, 25:75, and 50:50 (w/w). Gelling agents used in the study were only gelatin combined with potato starch. The products were tested by physical characteristics, chemical, and sensory acceptability. The sample product with extracted galangal rhizome was yellower than the product without extracted galangal rhizome. In addition, the higher the amount of extracted galangal rhizome, the greater the yellowness of the product. Increasing the levels of extracted galangal rhizome showed a tendency to increase the L*, a*, and b* values. Results obtained from a texture analyzer showed that using 20g of gelatin, 2.5g of potato starch, and 25% of extracted galangal rhizome had the highest values of hardness, springiness, and chewiness (P ≤ 0.05) of 7.63 N, 10.21 mm and 76.76 (N•m), respectively. The water activity was in a range of 0.86-0.88 and the moisture content was 18.30-18.74%. Total phenolics content and IC50 were 13.52-19.99 mgGAE/g of sample and 0.20-0.32mg/ml of jelly extract, respectively. From sensory evaluation, using 25% of extracted galangal rhizome and 2.5g of potato starch, and 20g of gelatin as gelling agents resulted in the highest overall acceptability.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Vamanon, M.; Sapcharoen, P. Local Vegetables, 1st ed.; Department of Medical Services: Bangkok, Thailand, 1995; pp. 124-125.
Ravindran, P.N.; Pillai, G.S. Galangal. In Handbook of Herbs and Spices, 1st ed.; Peter, K.V., Ed.; Woodhead Publishing: Cambridge, UK, 2006; pp. 347-356.
Khairullah, A.R.; Solikhah, T.I.; Ansori, A.N.M.; Fadholly, A.; Ramandinianto, S.C.; Ansharieta, R.; Widodo, A.; Riwu, K.H.P.; Putri, N.; Proboningrat, A.; Kusala, M.K.J.; Rendragraha, B.W.; Putra, A.R.S.; Anshori, A. A Review of an Important Medicinal Plant: Alpinia galanga (L.) Willd. Systematic Reviews in Pharmacy 2020, 11(10), 387-395. DOI: 10.31838/srp.2020.10.62.
Tungmunnithum, D.; Tanaka, N.; Uehara, A.; Iwashina. T. Flavonoids Profile, Taxonomic Data, History of Cosmetic Uses, Antioxidant and Anti-Aging Potential of Alpinia galanga (L.) Willd. Cosmetics 2020, 7, 89. DOI: 10.3390/cosmetics7040089.
Mayachiew, P.; Devahastin, S. Antimicrobial and antioxidant activities of Indian gooseberry and galangal extracts. LWT-Food Science and Technology 2008, 41(7), 1153 1159. DOI: 10.1016/j.lwt.2007.07.019.
Lee, J.; Kim, K.A.; Jeong, S.; Lee, S.; Park, H.J.; Kim, N.J.; Lim, S. Anti inflammatory, anti nociceptive, and anti psychiatric effects by the rhizomes of Alpinia officinarum on complete Freund’s adjuvant induced arthritis in rats. Journal of Ethnopharmacology 2009, 126(2), 258-264. DOI: 10.1016/j.jep.2009.08.033.
Xie, Z.S.; Xu, X.J.; Xie, C.Y.; Huang, J.Y.; Yang, M.; Yang, D.P. Volatile components of Rhizoma Alpinia Officinarum using three different extraction methods combined with gas chromatography mass spectrometry. Journal of Pharmaceutical Analysis 2013, 3, 215 220. DOI: 10.1016/j.jpha.2012.09.005.
Burey, P.; Bhandari, B.R.; Rutgers, R.P.G.; Halley, P.J.; Torley, P.J. Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects. International Journal of Food Properties 2009, 12(1), 176-210. DOI: 10.1080/10942910802223404.
Banerjee, S.; Bhattacharya, S. Food Gels: Gelling Process and New Applications. Critical Reviews in Food Science and Nutrition 2012, 52(4), 334-346. DOI: 10.1080/10408398.2010.500234.
Erge, A.; Zorba, O. Functional Properties of Gelatin and Its Use in Food Industry. Turkish Journal of Agriculture-Food Science and Technology 2018, 6(7), 840-849. DOI: 10.24925/turjaf.v6i7.840-849.1779.
Rani, K.C.; Jayani, N.I.E.; Feneke, F.; Melanda, S. Preparation and evaluation of gelatin and pectin-based Moringa oleifera chewable-gummy tablets. IOP Conf. Series: Earth and Environmental Science 2021, 913, 012082. DOI:10.1088/1755-1315/913/1/012082.
Vasanthan, T.; Li, J.; Bressler, D.; Hoover, R. Starch as Gelling Agent. In Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications, 1st ed.; Ahmed, J.; Tiwari, B.K.; Imam, S.H.; Rao, M.A., Ed.; CRC Press: MA, US, 2012; p. 56.
Johnston-Banks, F.A. Gelatine. In Food Gels, 1st ed.; Harris, P., Ed.; Springer: Dordrecht, Netherlands, 1990; pp. 233-289.
Vaclavik, V.A.; Christian, E.W. Potato starches in food. In Essentials of Food Science, 4th ed.; Heldman, D.R., Ed.; Springer: New York, US, 2014; pp. 39-62.
Notification of the Ministry of Public Health (No. 213) B.E. 2543 (2000), Re: Jam, jelly, and marmalade in sealed containers. Available online: http://food.fda.moph.go.th/law/data/announ_moph/V.English/No.213-43%20Jam,%20jelly,%20and%20marmalade%20in%20sealed%20containers.pdf (accessed on 22 October 2021).
Horwitz, W. Methods 925.10, 65.17, 974.24, 992.16. In Official methods of analysis of AOAC International, 17th ed.; The Association of Official Analytical Chemists: MD, USA, 2000.
Rejeb, I.B.; Dhen, N.; Kassebi, S.; Gargouri, M. Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits. Journal of Chemistry 2020, 5476872. DOI: 10.1155/2020/5476872
Mahae, N.; Chaiseri, S. Antioxidant Activities and Antioxidative Components in Extracts of Alpinia galanga (L.) Sw. Kasetsart Journal Natural Science 2009, 43, 358 – 369. Available online: https://li01.tci-thaijo.org/index.php/anres/article/view/244680/167172 (accessed on 22 October 2021).
Sudhakar, P.; Latha, P.; Reddy, P.V. Plant pigments. In Phenotyping Crop Plants for Physiological and Biochemical Traits, 1st ed.; Sudhakar, P.; Latha, P.; Reddy, P.V., Ed.; Academic Press: MA, US, 2016; pp. 121-127.
Periche, A.; Heredia, A.; Escriche, I.; Andres A.; Castello, M. L. Optical, Mechanical and Sensory Properties of Based- Isomaltulose Gummy Confections. Food Bioscience 2014, 7, 37-44. DOI: 10.1016/j.fbio.2014.05.006.
Hansen, M.R.; Blennow, A.; Pedersen, S.; Nørgaard, L.; Engelsen, S.B. Gel Texture and Chain Structure of Amylomaltase-Modified Potato starches Compared to Gelatin. Food Hydrocolloids 2008, 22(8), 1551-1566. DOI: 10.1016/j.foodhyd.2007.10.010.
Fakhoury, F.M.; Martelli, S.M.; Bertan, L.C.; Yamashita, F.; Mei, L.H.I.; Queiroz, F.P.C. Edible Films Made from Blends of Manioc Potato starch and Gelatin - Influence of Different Types of Plasticizer and Different Levels of Macromolecules on Their Properties. LWT - Food Science and Technology 2012, 49(1), 149-154. DOI: 10.1016/j.lwt.2012.04.017.
Marfil, P.H.M.; Anhê, A.C.B.M.; Telis, V.R.N. Texture and Microstructure of Gelatin/Corn Potato Starch-Based Gummy Confections. Food Biophysics 2012, 7(3), 236-243. DOI: 10.1007/s11483-012-9262-3.
Nadzir, M.M.; Idris, F.N.; Yi, C.J. Phenolic Compounds and Antioxidation Activities of Macerated Alpinia Galanga Stems and Leaves. ASEAN Engineering Journal 2020, 10(1), 40-48. DOI: 10.11113/aej.v10.15537.
Khue, D.B.; Tuan, P.M.; Quan, N.V.; Oanh, D.T.B. Total Phenolic Content and Antioxidant Capacity of Some Spices and Herbs Grown in Vietnam. Journal of Postharvest Technology 2013, 1(1), 22-28. Available online: http://www.jpht.in/MenuscriptFile/4fee63f0-cd17-4ce9-8f8e-68df726124e3.pdf (accessed on 22 October 2021).
Tang, X.; Xu, C.; Yagiz, Y.; Simonne, A.; Marshall, M.R. Phytochemical profiles, and antimicrobial and antioxidant activities of 2 Greater Galangal [Alpinia galanga (Linn.) Swartz.] flowers. Food Chemistry 2018, 255, 300-308. DOI: 10.1016/j.foodchem.2018.02.027.
Ioannou, I.; Chekir, L.; Ghoul, M. Effect of Heat Treatment and Light Exposure on the Antioxidant Activity of Flavonoids. Processes 2020, 8, 1078. DOI:10.3390/pr8091078.
Ikramov, R.; Nilova, L.; Malyutenkova, S. Implementation of a differentiated approach to the use of microwaves processing in the production of gelatin jellies. In Ural Environmental Science Forum “Sustainable Development of Industrial Region” (UESF-2021), Proceedings of the E3S Web of Conferences, Chelyabinsk, Russia, 17-19 February 2021; Kankhva, V., Ed.; EDP Sciences: Les Ulis, France; 258, 12014. DOI: 10.1051/e3sconf/202125812014.
Hani, N.M.; Romli, S.R.; Ahmad, M. Influences of red pitaya fruit puree and gelling agents on the physicomechanical properties and quality changes of gummy confections. International Journal of Food Science and Technology 2015, 50, 331–339. DOI: 10.1111/ijfs.12638.
Zhu, F. Interactions between potato starch and phenolic compound. Trends in Food Science & Technology 2015, 43(2), 129–143. DOI: 10.1016/j.tifs.2015.02.003.
Zhu, F.; Cai, Y.Z.; Sun, M.; Corke, H. Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat potato starch. Food Chemistry 2009, 112, 919-923. DOI: 10.1016/j.foodchem.2008.06.079.
Chai, Y.; Wang, M.; Zhang, G. Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high-amylose maize potato starch. Journal of Agricultural and Food Chemistry 2013, 61, 8608-8615. DOI: 10.1021/jf402821r.
Mahat, M.M.; Sabere, A.S.M.; Shafiee, S.A.; Nawawi, M.A.; Hamzah, H.H.; Jamil, M.A.F.M.; Roslan, N.C.; Halim, M.I.A.H.; Safian, M.F. The Sensory Evaluation and Mechanical Properties of Functional Gummy in the Malaysian Market. Preprints 2020, 2020100213. DOI: 10.20944/preprints202010.0213.v1.