Effect of Okra Pectin on the Sensory, Physicochemical and Microbial Quality of Yoghurt  

作　　者：Manuela Tobil Courage Y. Deh Jacob K. Agbenorhevi Gilbert O. Sampson Fidelis M. Kpodo Manuela Tobil;Courage Y. Deh;Jacob K. Agbenorhevi;Gilbert O. Sampson;Fidelis M. Kpodo(Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana;Faculty of Vocational Education, University of Education, Kumasi, Ghana;Department of Nutrition and Dietetics, University of Health and Allied Sciences, Ho, Ghana)

机构地区：[1]Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana [2]Faculty of Vocational Education, University of Education, Kumasi, Ghana [3]Department of Nutrition and Dietetics, University of Health and Allied Sciences, Ho, Ghana

出　　处：《Food and Nutrition Sciences》2020年第6期442-456,共15页食品与营养科学（英文）

摘　　要：The objective of this work was to investigate the effect of okra pectin from two genotypes (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">) on the physicochemical, sensory and microbial quality of yoghurt. Okra pectin concentration</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (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% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin were most preferred by panelists. Water holding capacity varied significantly with those containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin higher than </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> counterparts and the control. There was a decline in pH with increasing pectin concentration and over the storage period. Samples containing </span><span style="font-faThe objective of this work was to investigate the effect of okra pectin from two genotypes (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">) on the physicochemical, sensory and microbial quality of yoghurt. Okra pectin concentration</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (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% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin were most preferred by panelists. Water holding capacity varied significantly with those containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin higher than </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> counterparts and the control. There was a decline in pH with increasing pectin concentration and over the storage period. Samples containing </span><span style="font-fa

关 键 词：Okra Pectin YOGHURT SYNERESIS Consumer Acceptability 

分 类 号：O17[理学—数学]