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

и другие.

Journal of Science and Technology (Ghana), Год журнала: 2024, Номер 42(2), С. 62 - 75

Опубликована: Июнь 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.

Язык: Английский

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

и другие.

European Polymer Journal, Год журнала: 2024, Номер 215, С. 113193 - 113193

Опубликована: Июнь 19, 2024

Язык: Английский

Процитировано

7
Enhancing bioactive stability and applications: microencapsulation in fruit and vegetable waste valorization DOI Creative Commons

Om Sunil Ingale,

Bora Priya Pravin,

Prashant Anil Pawase

и другие.

Discover Food, Год журнала: 2025, Номер 5(1)

Опубликована: Май 21, 2025

Язык: Английский

Процитировано

0
Proximate Composition and Relative Preference Mapping of Milk Chocolate Emulsified with Okra Pectin. DOI Open Access
Gifty Williams, Maame Yaakwaah Blay Adjei, Priscilla Ahadzi

и другие.

Journal of Science and Technology (Ghana), Год журнала: 2024, Номер 42(2), С. 62 - 75

Опубликована: Июнь 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.

Язык: Английский

Процитировано

1