Okra pectin as lecithin substitute in chocolate

Abstract

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 different levels (10–100%). Texture profile analysis and sensory evaluation (5-point hedonic scale) was performed on the different chocolate formulations. It was found that with increasing pectin content viscosity of the mixed system increased during milling and conching, which resulted in slower flow rate during draining from the ball mill and decreased yield. Substitution at 25:0 (%) (pectin: lecithin) yielded 84 bars of 9 g of chocolate per 1500 g of formulation after draining for 30 min compared to formulations containing lecithin. Chocolate samples 25:75 (%) (pectin:lecithin) had the highest overall acceptability (4.37 ± 0.30) which was not significantly different (p> 0.05) from sample 25:0 with overall acceptability of 4.23 ± 0.30. All the chocolate samples from the various formulations studied had similar sensory properties as well as textural parameters (hardness, cohesiveness, adhesiveness, springiness and chewiness). The present findings suggest that it is possible to use okra pectin as emulsifier to produce milk chocolate which is acceptable to consumers. Keywords: Okra pectin, Chocolate, Emulsifier, Texture profile, Sensory properties