Okra pectin as lecithin substitute in chocolate
The effect of okra (Abelmoschus spp.) pectin as an emulsifier on the yield, textural properties, sensory and consumer acceptability of different chocolate formulations was investigated. Pectin was isolated from okra pods and incorporated into milk chocolate as lecithin substitute (emulsifier) at dif...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-05-01
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| Series: | Scientific African |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S246822761930033X |