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- Title
RHEOLOGICAL PROPERTIES OF AQUEOUS DISPERSIONS OF OKRA (Abelmoschus esculentus) GUM.
- Authors
AIN NADIAH SOFIAH AHMAD KHORAIRI; SOFIAN-SENG, NOOR-SOFFALINA; NURUL SHAHIRAH AZIZ; NUR AIN NABILA AZALI; KHAIRUL FARIHAN KASIM; NOORUL SYUHADA MOHD RAZALI
- Abstract
This study aims to characterise the rheological properties of okra (Abelmoschus esculentus) aqueous dispersion. Okra gum was extracted by water extraction and was freeze dried before reconstituting to the desired concentration. Proximate analysis of freeze-dried okra gum showed that the major constituent is carbohydrate (84%) and some protein (6%). The effect of mucilage concentration (0.25-1%), pH (3-8) and ionic strength (0-0.2 M) on the rheological properties was also evaluated. Okra gum dispersion exhibited shear-thinning characteristic. Apparent viscosity increased as the okra gum concentration increased. Okra gum concentration had an increasing trend towards k (consistency index), whereas ionic strength and pH displayed no apparent trend. Generally, within the frequency range tested, the okra gum dispersion's storage modulus (G') were larger than the loss modulus (G"), except for dispersion with 0.15M NaCl which had a crossover of G' and G" at higher frequency. However, the gum dispersion was relatively insensitive to ionic strength as the apparent viscosity was within a limited range. Okra gum dispersion at pH 8 resulted in much higher G' and G" compared to the other pH. Thus, okra gum can be potentially used as food thickener, although it can be influenced by the pH of the food medium.
- Subjects
OKRA; GUM arabic; PLANT extracts
- Publication
Malaysian Applied Biology, 2018, Vol 47, Issue 5, p189
- ISSN
0126-8643
- Publication type
Article