Abstract

Effect of Potassium Carbonate (K2CO3) on the Viscosity and Related Physico – Chemical Properties of Genger (Bombax costatum) Powder during Storage

D. I. Gernah^* and P. Gbakaan

Department of Food Science and Technology, University of Agriculture, P. M. B. 2373, Makurdi, Nigeria.

Abstract:

Effect of storage and concentration of potassium carbonate (K₂CO₃) on the viscosity and related physico – chemical properties of genger (Bombax costatum) powder was determined. Genger powder was stored for a period of four (4) months (May-August) at 30^oc ± 5^oc under varying concentrations of K₂CO₃: 0%, 5%, 10% and 15% in two containers (plastic, giving samples A – D and metal tins, giving samples A₁ – D₁). Thereafter, the moisture and crude fat contents, water absorption capacity, least gelation concentration, effect of K₂CO₃ concentration on gel strength and viscosity of the stored powders were determined, using standard methods of analysis, with fresh powder (analyzed before storage) as control. Moisture content decreased significantly (p < 0.05) from 8.37% to 3.04% and 2.00% in samples D and D₁ respectively, while crude fat content increased significantly (p < 0.05) from 2.50% to 7.50% and 10.05% in the same samples. Water absorption capacity also increased significantly (p < 0.05) from 6.4g/g to 6.40g/g in the fresh sample to 7.30g/g and 8.30g/g in samples D and D1 respectively. Gelation capacity increased considerably, with 15% K₂CO₃giving very strong gels at 1.50% concentration. The overall viscosity increased significantly (p < 0.05) with increase in concentration of (K₂CO₃) from 64.00FN to 110.00FN after storage. Generally, samples stored in metal tin gave better results than those in the plastic container.