Journal of Food, Agriculture and Environment
Vol 7,
Issue 2,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Functional properties of okra protein products containing different levels of mucilage
Author(s):
Victoria A. Jideani *,
Bedan M. BelloRecieved Date: 2008-07-10, Accepted Date: 2009-03-22
Abstract:The functional properties of okra protein products low-mucilage protein isolate (LMPI), low-mucilage protein concentrate (LMPC) and high mucilage protein concentrate (HMPC) and whole okra flour (WOF) prepared from fresh okra fruits were studied. The okra protein products differed significantly (p < 0.05) from each other in moisture, protein, fat, carbohydrate and energy content. The WOF and HMPC samples had significantly better (p < 0.05) emulsifying properties, foaming capacity, water absorption, viscosity, nitrogen solubility and yield composition but significantly (p < 0.05) lower oil absorption than LMPC and LMPI. They can be ingredients of choice in foods requiring gelation.
Keywords:Okra,
low-mucilage protein concentrate, high mucilage protein concentrate, whole okra flour, foam capacity, water absorption, viscosity, nitrogen solubility, low mucilage protein isolateJournal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 2
Category: Food and Health
Pages: 252-255
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