Emulsifying properties of extracted okra (abelmoschus esculentus L.) mucilage of different maturity index and its application in coconut milk emulsion. International Food Research Journal, 22 (2). pp. 782-787. ISSN 2231-7546 (2015)
Abstract
The emulsifying properties of extracted okra (Abelmoschus esculentus L.) mucilage at different maturity indices (1, 2 and 3) were studied. The okra mucilage was prepared using water extraction method and was determined their viscosity at different temperature (10, 30, 50 and 70°C), water holding capacity (WHC), oil holding capacity (OHC), as well as their emulsion capacity (EC) and emulsion stability (ES). Results found that okra with maturity index 2 produced the highest percentage yield of mucilage (1.46%) and followed by index 1 (1.10%) and index 3 (0.31%) (p<0.05). The viscosity of okra mucilage with maturity index 3 was the lowest, and it decreased as temperature was increased in the reaction. The WHC of okra mucilage with maturity index 3 obtained the highest capacity (4.84%), while the OHC of okra mucilage with maturity index 2 obtained the highest capacity (8.54%). Based on these findings, okra mucilage index 2 was selected to be added into oil-in-water (O/W) emulsion system of coconut milk at different percentage of 0.25%, 0.50% and 1.0%.
| Item Type: | Article |
|---|---|
| Keywords: | Abelmoschus esculentus L, Emulsifying properties, Maturity indices, Mucilage |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Nutrition By Niche > Food Technology > Food Industry and Trade > Quality Control |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 15 Dec 2023 07:55 |
| Last Modified: | 20 Dec 2023 09:14 |
| Related URLs: |
Actions (login required)
 |
View Item |