Pasting properties of starch-okra pectin mixed system
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Date
2020
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CyTA - Journal of Food
Abstract
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 tempera ture 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.
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This is 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
To link to this article: https://doi.org/10.1080/19476337.2020.1838616
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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 To link to this article: https://doi.org/10.1080/19476337.2020.1838616