Pasting properties of starch-okra pectin mixed system

Simple item page
dc.contributor.authorBawa, Nadratu Musah
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorKpodo, Fidelis M.
dc.contributor.authorSampson, Gilbert Owiah
dc.contributor.orcid0000-0002-3861-779X
dc.contributor.orcid0000-0002-8516-7656
dc.contributor.orcid0000-0002-7949-0502
dc.contributor.orcid0000-0002-2175-4683
dc.date.accessioned2024-03-04T09:56:11Z
dc.date.available2024-03-04T09:56:11Z
dc.date.issued2020
dc.descriptionThis is 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 To link to this article: https://doi.org/10.1080/19476337.2020.1838616
dc.description.abstractsystem. 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 tempera ture 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.
dc.description.sponsorshipKNUST
dc.identifier.citationNadratu 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 To link to this article: https://doi.org/10.1080/19476337.2020.1838616
dc.identifier.urihttps://doi.org/10.1080/19476337.2020.1838616
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15642
dc.language.isoen
dc.publisherCyTA - Journal of Food
dc.titlePasting properties of starch-okra pectin mixed system
dc.typeArticle
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Pasting properties of starch-okra pectin mixed system.pdf
Size:
751.05 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Collections
Articles