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|Title: ||Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam|
|Authors: ||Abe-Inge, Vincent|
Agbenorhevi, Jacob K.
Katamani, Grace D.
Ntim-Addae, Samuella B.
Kpodo, Fidelis M.
|Keywords: ||Okra pectin|
|Issue Date: ||2020|
|Publisher: ||Cogent Food & Agriculture|
|Abstract: ||The objective of this study was to investigate the effect of okra pectin as
a stabilizer and a texturizer on the quality and consumer acceptability of tigernut
milk and fried yam, respectively. Okra pectin concentrations 0% (control), 0.2%,
0.4% and 0.6% were used in the preparation of tigernut milk as well as to pretreat
yam slices before deep frying. The viscosity and microbial quality of the tigernut
milk samples were evaluated, whilst the moisture content, oil uptake and colour of
fried yam were also determined. Consumer acceptability test was conducted on
both the tigernut milk and fried yam using 50 semi-trained panelists. The viscosity
of the tigernut milk samples which ranged from 4.67 cP to 10.50 cP increased with
increasing concentrations of okra pectin. The microbial load of all tigernut milk
samples were within the acceptable limits. With the exception of sample appearance,
okra pectin also had no significant effect (p > 0.05) on the sensory quality of
tigernut milk. On the other hand, okra pectin treatment in the fried yam samples
resulted in significantly different moisture (54.33–56.71%), oil uptake/fat content
(4.00–5.50%) and colour (L*a*b*) values. Results showed that okra pectin had no
significant effect (p > 0.05) on all sensory quality parameters of fried yam samples
though 0.2% okra pectin treated yam had the highest mean overall acceptability.
The findings suggest that treatment with okra pectin can be exploited to make
appreciable impact on the quality and consumer acceptability of fried yam.|
|Description: ||An article published by Cogent Food & Agriculture and also available at https://doi.org/10.1080/23311932.2020.1781992|
|Appears in Collections:||College of Science|
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