Abstract:
This study was carried out to extract gelatin from A. viduatus and A.
pubescens to be used as a new source of good characteristics gelatin. Three
different methods of extraction were used mild acid and distilled water extraction
method, distilled water extraction method and extraction with hot water. Also two
pretreatments alkaline and acid were used. Extraction of insect gelatin using hot
water gave higher yield reached up to 3.0% followed by mild acid extraction 1.5%
and distilled water extraction 1.0%, respectively. The obtained gelatins were
characterized by FTIR, and the spectra of insect's gelatin seem to be similar when
compared with commercial gelatin. Amide II bands of gelatins from melon and
sorghum bugs appeared around at 1542-1537 cm-1. Slight differences in the amino
acid composition of gelatin extracted from the two insects were observed. Ice
cream was made by using 0.5% insect gelatin and compared with that made using
0.5% commercial gelatin as stabilizing agent. The properties of the obtained ice
cream produced using insect gelatin were found to be acceptable for the panelists,
and no significant differences in ice cream made using insect gelatin when
compared with that made using commercial gelatin in their general preferences.
