Pasting properties of starch-okra pectin mixed system

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dc.contributor.authorMusah Bawa Nadratu
dc.contributor.authorAgbenorhevi K. Jacob
dc.contributor.authorKpodo M. Fidelis
dc.contributor.authorSampson Gilbert Owiah
dc.date.accessioned2025-08-13T09:46:33Z
dc.date.available2025-08-13T09:46:33Z
dc.date.issued2020-10-11
dc.description.abstractThe pasting properties of starch are influenced by the starch-hydrocolloid interaction in the mixedsystem. 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 wereinvestigated. 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 ofstarch with the highest exhibited by Agbagoma and Asontem. The final viscosity of starch wasincreased in most samples except for 10–15% Agbagoma and 15% Asontem pectin systems. Thepeak time (3.84 − 6.84 min) increased with increasing okra pectin concentration. Pasting tempera-ture 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.
dc.identifier.citationMusah Bawa, N., K. Agbenorhevi, J., M. Kpodo, F., & Sampson, G. O. (2020). Pasting properties of starch-okra pectin mixed system. CyTA - Journal of Food, 18(1), 742–746. https://doi.org/10.1080/19476337.2020.1838616
dc.identifier.urihttps://doi.org/10.1080/19476337.2020.1838616
dc.identifier.urihttps://ir.aamusted.edu.gh/handle/123456789/170
dc.language.isoen
dc.publisherTaylor & Francis
dc.subjectOkra pectin
dc.subjectstarch
dc.subjectpolysaccharide
dc.subjectpastingproperties
dc.subjectviscosity
dc.subjectretrogradation
dc.titlePasting properties of starch-okra pectin mixed system
dc.typeArticle

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