摘要
The objective of this work was to investigate the effect of okra pectin from two genotypes (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">) on the physicochemical, sensory and microbial quality of yoghurt. Okra pectin concentration</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (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% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin were most preferred by panelists. Water holding capacity varied significantly with those containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin higher than </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> counterparts and the control. There was a decline in pH with increasing pectin concentration and over the storage period. Samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin had lower pH (3.60</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.32) compared to samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin (4.22</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.45). Titratable acidity increased during the storage period and with increasing pectin concentration. After four weeks of storage at 4</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C sample containing 0.2% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin had the least microbial count (7.6</span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">5</span></sup><span style="font-family:Verdana;"> ± 4.51 cfu/g), followed by the sample containing 0.2% </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin (2.4</span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">7</span></sup><span style="font-family:Verdana;"> ± 11.14 cfu/g) and the control (8.6</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">7</span></sup><span style="font-family:Verdana;"> ± 5.57</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">cfu/g). The study revealed that addition of okra pectin at 0.2% improved the consumer acceptability of yoghurt and 0.2% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin inhibits the proliferation of aerobic microbes. Addition of okra pectin also improved the water holding capacity and reduced whey exudation.
The objective of this work was to investigate the effect of okra pectin from two genotypes (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">) on the physicochemical, sensory and microbial quality of yoghurt. Okra pectin concentration</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (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% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin were most preferred by panelists. Water holding capacity varied significantly with those containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin higher than </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> counterparts and the control. There was a decline in pH with increasing pectin concentration and over the storage period. Samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin had lower pH (3.60</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.32) compared to samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin (4.22</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.45). Titratable acidity increased during the storage period and with increasing pectin concentration. After four weeks of storage at 4</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C sample containing 0.2% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin had the least microbial count (7.6</span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">5</span></sup><span style="font-family:Verdana;"> ± 4.51 cfu/g), followed by the sample containing 0.2% </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin (2.4</span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">7</span></sup><span style="font-family:Verdana;"> ± 11.14 cfu/g) and the control (8.6</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">7</span></sup><span style="font-family:Verdana;"> ± 5.57</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">cfu/g). The study revealed that addition of okra pectin at 0.2% improved the consumer acceptability of yoghurt and 0.2% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin inhibits the proliferation of aerobic microbes. Addition of okra pectin also improved the water holding capacity and reduced whey exudation.
作者
Manuela Tobil
Courage Y. Deh
Jacob K. Agbenorhevi
Gilbert O. Sampson
Fidelis M. Kpodo
Manuela Tobil;Courage Y. Deh;Jacob K. Agbenorhevi;Gilbert O. Sampson;Fidelis M. Kpodo(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)