Browsing by Author "Datsomor, Delight N."

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    Okra pectin as lecithin substitute in chocolate
    (Scientific African, 2019) Datsomor, Delight N.; Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; Oduro, Ibok N.; 0009-0002-2835-8015; 0000-0002-8516-7656; 0000-0002-7949-0502; 0000-0003-3731-2684
    The effect of okra (Abelmoschus spp.) pectin as an emulsifier on the yield, textural properties, sensory and consumer acceptability of different chocolate formulations was investigated. Pectin was isolated from okra pods and incorporated into milk chocolate as lecithin substitute (emulsifier) at different levels (10–100%). Texture profile analysis and sensory evaluation (5-point hedonic scale) was performed on the different chocolate formulations. It was found that with increasing pectin content viscosity of the mixed system increased during milling and conching, which resulted in slower flow rate during draining from the ball mill and decreased yield. Substitution at 25:0 (%) (pectin: lecithin) yielded 84 bars of 9 g of chocolate per 1500 g of formulation after draining for 30 min compared to formulations containing lecithin. Chocolate samples 25:75 (%) (pectin:lecithin) had the highest overall acceptability (4.37 ± 0.30) which was not significantly different (p> 0.05) from sample 25:0 with overall acceptability of 4.23 ± 0.30. All the chocolate samples from the various formulations studied had similar sensory properties as well as textural parameters (hardness, cohesiveness, adhesiveness, springiness and chewiness). The present findings suggest that it is possible to use okra pectin as emulsifier to produce milk chocolate which is acceptable to consumers
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    Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier
    (International Journal of Food Properties, 2020) Kissiedu, Kwame O.; Agbenorhevi, Jacob K.; Datsomor, Delight N.; 0000-0002-8516-7656; 0009-0002-2835-8015
    The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper constraints of the component variables (sugar, milk, cocoa butter, and cocoa liquor) were determined from an existing milk chocolate recipe. The formulated products were evaluated by fifteen (15) trained panel of judges for its sensory characteristics including mouthfeel, aftertaste, flavor, taste, appearance, and overall acceptability on a nine-point hedonic scale. At okra pectin level of 0.145%, the optimal proportion of the ingredients in the milk chocolate based on sensory characteristics was found to be 36.08% sugar, 25.92% milk,20.00% butter, and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggested high overall acceptability (~90%). Validation of the model indicated a good agreement between the predicted and observed ratings for the sensory attributes of the chocolate samples with okra pectin as emulsifier 20.00% butter, and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggested high overall acceptability (~90%). Validation of the model indicated a good agreement between the predicted and observed ratings for the sensory attributes of the chocolate samples with okra pectin as emulsifier
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    Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier
    (Journal of Food Properties, 2020) Kissiedu, Kwame O.; Agbenorhevi, Jacob K.; Datsomor, Delight N.; 0000-0002-8516-7656; 0009-0002-2835-8015
    The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper constraints of the component variables (sugar, milk, cocoa butter, and cocoa liquor) were determined from an existing milk chocolate recipe. The formulated products were evaluated by fifteen (15) trained panel of judges for its sensory characteristics including mouthfeel, aftertaste, flavor, taste, appearance, and overall acceptability on a nine-point hedonic scale. At okra pectin level of 0.145%, the optimal proportion of the ingredients in the milk chocolate based on sensory characteristics was found to be 36.08% sugar, 25.92% milk, 20.00% butter, and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggested high overall acceptability (~90%). Validation of the model indicated a good agreement between the predicted and observed ratings for the sensory attributes of the chocolate samples with okra pectin as emulsifier.
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    Survey and evaluation of okra pectin extracted at different maturity stages
    (Cogent Food & Agriculture, 2020) Agbenorhevi, Jacob K.; Kpodo, Fidelis M.; Banful, Ben K. B.; Oduro, Ibok N.; Abe-Inge, Vincent; Datsomor, Delight N.; Atongo, Juliana; Obeng, Beatrice; 0000-0002-8516-7656; 0000-0002-7949-0502; 0000-0003-2268-6122; 0000-0003-3731-2684; 0000-0002-4898-6046; 0009-0002-2835-8015
    Okra (Abelmoschus esculentus) is an economically important crop in sub-Saharan Africa. The vegetable is of major technological interest in food and medicinal applications. A survey was conducted by administering structured questionnaires (1560) in major okra-producing regions in Ghana to determine the level of okra utilization and nutritional and medicinal attributes of the crop. The okra pectin yield and intrinsic viscosity at different maturity stages were also investigated. Isolation of okra pectin from the pods at different harvest maturity was performed by aqueous extraction at pH 6.0. The intrinsic viscosity [η] of the okra pectin solutions was deter mined at 20°C using Ubbelohde capillary viscometer. The survey showed that okra is well known (96.9%) across the country among the various ethnic groups. The majority (94.7%) of the respondents use okra as food, whereas few utilized the crop as medicine (22.1%) and for other applications (9.6%). The respondents widely used okra in the form of soup (73.1%) and stew (68.7%) consumed popularly with banku (81.3%) and tuo zaafi (38.8%). The majority of respondents (65.2%) showed interest in the development of new products from okra. Highest pectin yield was obtained for intermediate matured fruits, followed by that of immature fruits and lowest for overgrown fruits. The intrinsic viscosity value, however, was highest for immature fruits. The study showed that okra is mainly used as food among various ethnic groups and that it is important to identify the most appropriate stage of development to harvest the okra fruit. This knowledge would enhance the potential of okra for specific use or functionality.