Pasting properties of starch-okra pectin mixed system
| Autor: | Gilbert Owiah Sampson, Nadratu Musah Bawa, F.M. Kpodo, Jacob K. Agbenorhevi |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
Pectin 030309 nutrition & dietetics Starch General Chemical Engineering lcsh:TX341-641 Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Mixed systems okra pectin Food science retrogradation 0303 health sciences lcsh:TP368-456 starch 04 agricultural and veterinary sciences General Chemistry 040401 food science lcsh:Food processing and manufacture pasting properties chemistry polysaccharide viscosity lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | CyTA-Journal of Food, Vol 18, Iss 1, Pp 742-746 (2020) |
| ISSN: | 1947-6345 1947-6337 |
| DOI: | 10.1080/19476337.2020.1838616 |
| Popis: | 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 Visco-Analyzer. 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 oC (for 10% Sengavi) to 80.65°C (for 15% Agbagoma). Overall, okra pectin affected the pasting properties of starch and decreased starch retrogradation. |
| Databáze: | OpenAIRE |
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