الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 150 |  |  |
| | | from | 150 | | |
Abstract
This study was conducted to study the characterization and quality of different kinds of animals and plants gelatin. Gelatin was extracted from different sources, purification and drying. Determine the chemical composition, amino acids and some physical properties of dried gelatin. Use different concentrations of each kind of gelatin in some food products such as strawberry jam. Measure the sensory evaluation of these products (strawberry jam) to select the best concentration can apply in commercial scale. Study the stability of each kind of gelatin during storage of strawberry jam. The obtained results could be summarized in the following: Chemical composition of chicken feet: The moisture, protein, fat, ash, collagen, and energy were 62.05, 17.42, 12.04, 5.98, 11.07% and 178.04 kcal/100g, respectively. Chemical composition of gelatin from chicken feet: Gelatin from chicken feet recorded the highest moisture, protein, fat ash, collagen and energy value compared with standard gelatin. The values were 10.7, 78.25, 6.73, 4.51, 61.46% and 373.57 kcal/100g and 4.27, 74.32, 0.23, 0.71, 42.52% and 299.35 kcal/100g, respectively.