Utilization of Gum Arabic as a Gelatine Substitute in Halal Watermelon (Citrullus lanatus) Pastille

Abstract

Gelatine is widely used in pharmaceutical and food ingredient that is crucial in most Halal research. Non-halal gelatine accounts for 90% of the world's supply, which is typically taken from animals (bovine and porcine). The expanding and profitable halal, kosher and vegetarian markets (including Hindu) represent a substantial interest in gelatine substitution. Gelatine (G), a versatile hydrocolloid, is a significant ingredient in the confectionary industry due to its gel formation, high water-binding capacity, thickening, colloidal function, and adhesion/cohesion. Gum arabic (GA), a key hydrocolloid used in pastille manufacture, works as a stabilizer and fat emulsifier. The main objective of this study was to ascertain the effect of gum arabic and gelatine substitution on the physicochemical properties, antioxidant activity and sensory acceptability of halal watermelon (Citrullus lanatus) pastille. pH analysis, total soluble solid (TSS), texture profile analysis (TPA), colour, water activity (aw), melting point, calorie content, antioxidant activity by 2,2- diphenyl-2-picrylhydrazyl (DPPH), mineral content, proximate composition as well as sensory acceptability test were conducted on five different samples {A (0%GA:16%G); B (4%GA:12%G); C (8%GA:8%G); D (12%GA:4%G); and E (16%GA:0%G), respectively. The ideal formulation in terms of physicochemical qualities, antioxidant activity, and sensory acceptance was a sample with 12% gum arabic and 4% gelatine. Also, high antioxidant activity (44.72±3.76), low fat content (0.44 ± 0.27%) and calories (3054.23 ± 6.55cal/g) compared to other samples. The crude fibre and carbohydrate, which were (1.14 ± 0.08%) and (70.68%) were an advantage of this sample as both nutrients are essential in food due to their role to absorb water, assist in intestinal transit and provide roughage for the bowel. The sensory test that the 12% gum arabic and 4% of gelatine sample was most accepted compared to other samples. Gum arabic is a halal substance that can be recommended to produce gelatine alternatives in the pharmaceutical and food industries.