![]() South and West Indian states have been the leading states in this regard ( 1). Among various food processing industries, the poultry industry sector has shown spectacular growth in India since the late 70s due to the higher consumption of poultry meat. Hence, the present study indicated that gelatin samples can be utilized in various food products for enhancing functionality and can be used for developing edible packaging materials.įood industries produce vast amounts of processing wastes which may be starch, protein, or lipid-based. The water holding capacity (WHC) and oil binding capacity (OBC) of FD were lower, that is, 14.3 and 5.34 mL/g compared to HAD gelatin having 14.54 and 6.2 mL/g WHC and OBC, respectively. The emulsion capacity and emulsion stability of HAD gelatin were higher at 53.47 and 52.66% than FD gelatin. The foaming capacity (FC) and foaming stability (FS) of FD samples were 81 and 79.44% compared to 62 and 71.28% for HAD, respectively. ![]() The HAD sample shows higher gel strength (276 g) than the FD samples (251 g). The flow index ( n) of 6.67% gelatin solutions was 0.104 and 0.418 with consistency coefficient ( k) of 37.94 and 31.68 for HAD and FD samples, respectively. The water activity of HAD was higher (0.43) than in FD (0.21) samples and pH were 5.23 and 5.14 for HAD and FD samples, respectively. ![]() The gelatin samples showed lower percent transmittance in the UV region. The yield (%) of extracted FD and HAD gelatin was 14.7 and 14.5%, respectively. The present investigation was conducted to evaluate the effect of freeze-drying (FD) and hot air drying (HAD) on the physicochemical, structural, thermal, and functional characteristics of chicken feet gelatin. The poultry processing industrial wastes are rich sources of gelatin protein, which can be utilized for various industrial sectors.
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