Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam

Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam

The objective of this study was to investigate the effect of okra pectin as a stabilizer and a texturizer on the quality and consumer acceptability of tigernut milk and fried yam, respectively. Okra pectin concentrations 0% (control), 0.2%, 0.4% and 0.6% were used in the preparation of tigernut milk...

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Bibliographic Details
Main Authors: Vincent Abe-Inge, Jacob K. Agbenorhevi, Grace D. Katamani, Samuella B. Ntim-Addae, Fidelis M. Kpodo
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:Cogent Food & Agriculture
Subjects:
okra pectin
fried yam
tigernut milk
texturizer
stabilizer
consumer acceptability
Online Access:http://dx.doi.org/10.1080/23311932.2020.1781992

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