Effect of Okra Pectin on the Sensory, Physicochemical and Microbial Quality of Yoghurt
Effect of Okra Pectin on the Sensory, Physicochemical and Microbial Quality of Yoghurt作者机构：Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana Faculty of Vocational Education University of Education Kumasi Ghana Department of Nutrition and Dietetics University of Health and Allied Sciences Ho Ghana
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2020年第11卷第6期
页 面：442-456页
学科分类：07[理学] 0701[理学-数学] 070101[理学-基础数学]
主 题：Okra Pectin Yoghurt Syneresis Consumer Acceptability
摘 要：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
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