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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Original Article

Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier

Kwame O. Kissiedua Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana;b Cocoa Processing Company Limited, Tema, Ghana
,
Jacob K. Agbenorhevia Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8516-7656
ORCID Icon &
Delight N. Datsomora Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
Pages 1310-1323 | Received 20 Apr 2020, Accepted 20 Jul 2020, Published online: 10 Aug 2020

Citations (7)

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Read on this site (1)

Nadratu Musah Bawa, Jacob K. Agbenorhevi, Fidelis M. Kpodo & Gilbert Owiah Sampson. (2020) Pasting properties of starch-okra pectin mixed system. CyTA - Journal of Food 18:1, pages 742-746.
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Articles from other publishers (6)

Benjamin Afotey, Jacob K. Agbenorhevi, Leonard D.K. De-Souza, John K. Logosu, Fidelis M. Kpodo & Kolawole O. Falade. (2023) Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent. Food Chemistry Advances 3, pages 100339.
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Shameena Beegum P.P, Ravi Pandiselvam, Ramesh S.V., Sugatha P, Arifa Nooh, Neenu S, Alka Gupta, Eldho Varghese, D. Balasubramanian, Elain S. Apshara, Musuvadi Ramarathinam Manikantan & Kukkehalli Balachandra Hebbar. (2022) Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean‐to‐bar” dark chocolate. Journal of Texture Studies 53:6, pages 870-882.
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Xiumei Zhu, Jinyin Chen, Hui Wang, Zongcai Tu, Junyi Yin & Shaoping Nie. (2022) Mechanism of viscosity reduction of okra pectic polysaccharide by ascorbic acid. Carbohydrate Polymers 284, pages 119196.
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Deborah Tufaro, Angela Bassoli & Carola Cappa. (2022) Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size. Food and Bioprocess Technology 15:4, pages 904-914.
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Pritha Dey, Saleem Kadharbasha, Mayur Bajaj, Jayashree Das, Tanuj Chakraborty, Chetna Bhat & Pradipta Banerjee. (2021) Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement. Food and Bioprocess Technology 14:8, pages 1566-1586.
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Xiu-mei Zhu, Rou Xu, Hui Wang, Jin-yin Chen & Zong-cai Tu. (2020) Structural Properties, Bioactivities, and Applications of Polysaccharides from Okra [ Abelmoschus esculentus (L.) Moench]: A Review . Journal of Agricultural and Food Chemistry 68:48, pages 14091-14103.
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