Effect of Okra Pectin on the Sensory, Physicochemical and Microbial Quality of Yoghurt
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Date
2020-06-04
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Food and Nutrition Sciences
Abstract
The objective of this work was to investigate the effect of okra pectin from two genotypes (asha and agbagoma) on the physicochemical, sensory and
microbial quality of yoghurt. Okra pectin concentrations (w/w pectin to milk powder ratios) of 0.2%, 0.4% and 0.6% were used in the yoghurt preparation
and its water holding capacity, titratable acidity and pH were analyzed against a control (0.0% pectin) weekly for a month. Consumer acceptability tests for
the yoghurt samples were carried out using 50 untrained panellists on a 7-point hedonic scale. Total aerobic microorganisms present in the most preferred samples were enumerated over a four-week period. Results indicated that samples containing 0.2% asha pectin were most preferred by panelists.
Water holding capacity varied significantly with those containing asha pectin higher than agbagoma counterparts and the control. There was a decline in
pH with increasing pectin concentration and over the storage period. Samples containing agbagoma pectin had lower pH (3.60 - 4.32) compared to samples
containing asha pectin (4.22 - 4.45). Titratable acidity increased during the storage period and with increasing pectin concentration. After four weeks of
storage at 4˚C sample containing 0.2% agbagoma pectin had the least microbial count (7.6 × 105 ± 4.51 cfu/g), followed by the sample containing 0.2%
asha pectin (2.4 × 107 ± 11.14 cfu/g) and the control (8.6 × 107 ± 5.57 cfu/g). The study revealed that addition of okra pectin at 0.2% improved the con sumer acceptability of yoghurt and 0.2% agbagoma pectin inhibits the proliferation of aerobic microbes. Addition of okra pectin also improved the water
holding capacity and reduced whey exudation.
Description
This is an article published by Tobil, M., Deh, C.Y., Agbenorhevi, J.K., Sampson, G.O. and Kpodo, F.M. (2020) Effect of Okra Pectin on the Sensory, Physicochemical and Microbi al Quality of Yoghurt. Food and Nutrition Sciences, 11, 442-456.
https://doi.org/10.4236/fns.2020.116032
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Citation
Tobil, M., Deh, C.Y., Agbenorhevi, J.K., Sampson, G.O. and Kpodo, F.M. (2020) Effect of Okra Pectin on the Sensory, Physicochemical and Microbi al Quality of Yoghurt. Food and Nutrition Sciences, 11, 442-456. https://doi.org/10.4236/fns.2020.116032