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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/13265

Title: Pasting properties of starch-okra pectin mixed system
Authors: Bawa, Nadratu Musah
Agbenorhevi, Jacob K.
Kpodo, Fidelis M.
Sampson, Gilbert Owiah
Keywords: Okra pectin
Starch
Polysaccharide
Pasting properties
Viscocity
Retrogradation
Issue Date: 11-Oct-2020
Publisher: CyTA - Journal of Food
Citation: Nadratu Musah Bawa , Jacob K. Agbenorhevi , Fidelis M. Kpodo & Gilbert Owiah Sampson (2020) Pasting properties of starch-okra pectin mixed system, CyTA - Journal of Food, 18:1, 742-746, DOI: 10.1080/19476337.2020.1838616
Abstract: The pasting properties of starch are influenced by the starch-hydrocolloid interaction in the mixed system. In this study, the effect of pectin extract from three okra genotypes (Agbagoma, Asontem, and Sengavi) at concentrations of 0%, 5%, 10%, and 15% on the pasting properties of starch were investigated. The pasting properties of the mixed systems were determined using the Rapid ViscoAnalyzer. The results showed that okra pectin decreased the peak viscosity and setback value of starch with the highest exhibited by Agbagoma and Asontem. The final viscosity of starch was increased in most samples except for 10–15% Agbagoma and 15% Asontem pectin systems. The peak time (3.84 − 6.84 min) increased with increasing okra pectin concentration. Pasting temperature for the mixed systems ranged from 51.24 o C (for 10% Sengavi) to 80.65°C (for 15% Agbagoma). Overall, okra pectin affected the pasting properties of starch and decreased starch retrogradation.
Description: An article published by Nadratu Musah Bawa , Jacob K. Agbenorhevi , Fidelis M. Kpodo & Gilbert Owiah Sampson (2020) Pasting properties of starch-okra pectin mixed system, CyTA - Journal of Food, 18:1, 742-746, DOI: 10.1080/19476337.2020.1838616
URI: http://hdl.handle.net/123456789/13265
Appears in Collections:College of Science

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