Abstract:To enhance the gelation ability of pudding from cowhide for its valorization, gelatinous pudding with high protein were prepared using cowhide gelatin by partially replacing with alternative compound gums (carrageenan and locust bean gum). With milk powder as raw material and carrageenan, locust bean gum and white sugar as auxiliary materials, the optimal formula of the gel pudding was determined based on a single-factor experiment and response surface method. Simultaneously, cowhide gelatin was added to replace part of the blended gums (carrageenan, locust bean gum), and the quality differences of the gel pudding before and after replacement are observed using textural properties and sensory scores as evaluation indicators. The results showed that the optimal ingredient formula of the cowhide gelatin partial replacement pudding was 7.50% milk powder, 4.50% sugar, 1.08% carrageenan, 0.72% locust bean gum with 0.20% cowhide gelatin. And the ratio of compound glue was m(carrageenan)∶m(locust bean gum)=6∶4. Compared with the traditional pudding, the hardness, elasticity, and sensory score of the pudding prepared under optimum conditions were increased by 2.45%, 8.23%, and 2.60%, respectively, and the nutritional value was higher. It provides a theoretical support for the high-value utilization of cowhide by improving the texture characteristics of pudding products.
