Quality Characteristic Of Okra (Hibiscus Escuientus) Gum In Ice Cream Formulation

ABSTRACT

The study investigates the possibility of using okra gum as stabilizer in ice cream production. The two varieties of okra plant, Abelmoschus caillei and Ahelmoschus escuientus were purchased and subjected to ethanol extraction for the okra gum (hydrocolloid) and analyzed for the proximate composition and physicochemical as well as the sensory evaluation using the gum in the formulation of ice cream. The results of the proximate analysis showed that the moisture content ranged from 8.24%-9.3l% indicating that it is desirable and promoting a long shelf life when stored.in a controlled storage condition. Protein was 8.12%-9.32%; carbohydrate, 77.13%- 8O.Q4%, Ash, 3.6O0/4.24%; fat and crude fibres were not. detectable. For physicochemical analysis, the results obtained shows that the loosed bulk density ranged from O.32g/cm3- O.400g/cm3;tapped bulk density, 0.3 8g/cm3-0.49g/cm3; carrs index, 17.01 % 9.04%; Hausner ratio.!. 14%-1 .23% ; loss on drying, 33.66% indicating that variations in their binding ability possess a fair flow ability and compressibility. Sensory evaluation of ice cream produced with the okra gum powder showed high sensory attributes and were acceptable to the panelists in terms of taste, flavor, texture and appearance. Therefore the results obtained in the study established the use of okra in ice cream production.