EXTRACTION AND CHARACTERIZATION OF GELATIN FROM MELON AND SORGHUM BUG FOR APPLICATION IN ICE CREAM MAKING

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.