Proximate Composition and Relative Preference Mapping of Milk Chocolate Emulsified with Okra Pectin. DOI Open Access
Gifty Williams, Maame Yaakwaah Blay Adjei, Priscilla Ahadzi

et al.

Journal of Science and Technology (Ghana), Journal Year: 2024, Volume and Issue: 42(2), P. 62 - 75

Published: June 14, 2024

In chocolate, the primary emulsifier used is soy lecithin. However, lecithin a major allergen to some people and also considered expensive as it imported. this study, three different genotypes of okra pectin were extracted replace in chocolate production an emulsifier. The samples combined ratios formulations. new formulations evaluated by means proximate analysis relative preference mapping (RPM). Results showed that there no significant differences between moisture content (1.85-2.25 %) ash (2.54-2.82%) for all (p > 0.05). slight among regarding fat (30.34-30.99%) sugar (22.12-31.61%) contents. RPM results indicated product F8, F9, F10, F13, F14 F16 be similar control liked much control. All these products contain ratio Balabi their formulation except F10. Product F8 which was most had contents lower than study none containing single variety found area interest suggesting combining varieties gives better result compared using from genotype.

Language: Английский

Okra: Mucilage extraction, composition, applications, and potential health benefits DOI
Mehak Fatima, Allah Rakha, Ammar B. Altemimi

et al.

European Polymer Journal, Journal Year: 2024, Volume and Issue: 215, P. 113193 - 113193

Published: June 19, 2024

Language: Английский

Citations

6
Proximate Composition and Relative Preference Mapping of Milk Chocolate Emulsified with Okra Pectin. DOI Open Access
Gifty Williams, Maame Yaakwaah Blay Adjei, Priscilla Ahadzi

et al.

Journal of Science and Technology (Ghana), Journal Year: 2024, Volume and Issue: 42(2), P. 62 - 75

Published: June 14, 2024

In chocolate, the primary emulsifier used is soy lecithin. However, lecithin a major allergen to some people and also considered expensive as it imported. this study, three different genotypes of okra pectin were extracted replace in chocolate production an emulsifier. The samples combined ratios formulations. new formulations evaluated by means proximate analysis relative preference mapping (RPM). Results showed that there no significant differences between moisture content (1.85-2.25 %) ash (2.54-2.82%) for all (p > 0.05). slight among regarding fat (30.34-30.99%) sugar (22.12-31.61%) contents. RPM results indicated product F8, F9, F10, F13, F14 F16 be similar control liked much control. All these products contain ratio Balabi their formulation except F10. Product F8 which was most had contents lower than study none containing single variety found area interest suggesting combining varieties gives better result compared using from genotype.

Language: Английский

Citations

1