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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/12783

Title: Effect of okra pectin on the sensory, physicochemical and microbial quality of yoghurt
Authors: Tobil, Manuela
Deh, Courage Y.
Agbenorhevi, Jacob K.
Sampson, Gilbert O.
Kpodo, Fidelis M.
Keywords: Okra Pectin
Yoghurt
Syneresis
Consumer Acceptability
Issue Date: 4-Jun-2020
Publisher: Scientific Research Publishing
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 Microbial Quality of Yoghurt. Food and Nutrition Sciences , 11, 442-456. https://doi.org/10.4236/fns.2020.116032
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 consumer 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: An article published by Scientific Research Publishing and also available at https://doi.org/10.4236/fns.2020.116032
URI: http://hdl.handle.net/123456789/12783
Appears in Collections:College of Science

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