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|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|
|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
|Appears in Collections:||College of Science|
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