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All Journal Jurnal Gizi dan Pangan
Achudan, Shamini Nair
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Health Professions

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Properties of an Emulsion Gel with Gracilaria fisheri Agar, Whey Protein Isolate and Black Seed Oil Omar, Noorain Nasuha; Ibrahim, Nor Hayati; Mohamad, Nizaha Juhaida; Achudan, Shamini Nair; Amin, Amiza Mat
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.90-92

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%.
Co-Authors Amin, Amiza Mat Mohamad, Nizaha Juhaida Nor Hayati Ibrahim Omar, Noorain Nasuha