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|Title: ||Pasting properties of starch-okra pectin mixed system|
|Authors: ||Bawa, Nadratu Musah|
Agbenorhevi, Jacob K.
Kpodo, Fidelis M.
Sampson, Gilbert Owiah
|Keywords: ||Okra pectin|
|Issue Date: ||11-Oct-2020|
|Publisher: ||CyTA - Journal of Food|
|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|
|Abstract: ||The pasting properties of starch are influenced by the starch-hydrocolloid interaction in the mixed
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 temperature 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.|
|Description: ||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|
|Appears in Collections:||College of Science|
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