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Evaluation of frozen storage and dehydration of different varieties of okra (Hibiscus esculentus)

KrishiKosh

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Title Evaluation of frozen storage and dehydration of different varieties of okra (Hibiscus esculentus)
 
Creator Darshana
 
Contributor Rajendra Singh
 
Subject Vegetables, Storage, Dryers, Chlorophylls, Sampling, Hydration, Vitamins, Biological phenomena, Extraction, Cellulose products
 
Description The present investigation has been done to evaluate the frozen storage and dehydration of
different varieties of okra and to evaluate the shelf life of frozen and dehydrated okra. Three okra
varieties: Varsha Uphar, HB-02-14-1, HB-03-25-2 were blanched in water at 80 °C for 5 minutes using
0.05% Potassium meta-bi-sulfite (KMS) and 0.1% Magnesium chloride. The fresh okra pods were
blanched before trimming and cutting. After blanching the okra pods were trimmed and cut into 1 cm
long pieces. Okra pieces were dried in cabinet drier at 60 °C and dehydrated pieces were packed in
LDPE bags and stored at room temperatures. For frozen storage, the okra pieces were first subjected to
Individual Quick Freezing (IQF) for 10 minutes at -40 °C, packed in LDPE bags and immediately
stored at -18 °C in deep freezer. Both dehydrated and frozen okra were stored for 6 months.
The total chlorophyll content of okra pods was maximum in HB-03-25-2 (30.8 mg/100 g)
followed by HB-02-14-1 (18.3 mg/100 g) and Varsha Uphar (13.9 mg/100 g). The flow behavior of
aqueous extract of okra pods indicative of the mucilage content and characteristic showed
non-Newtonian behavior and apparent viscosity at 25 rpm was maximum in HB-02-14-1 (33.3 m.Pa.s)
and minimum in HB-03-25-2 (24.2 m.Pa.s). HB-03-25-2 secured highest overall organoleptic score in
cooked state, significantly higher than Varsha Uphar but not significantly different than HB-02-14-1.
Blanching resulted in significantly lower moisture content in dehydrated products under similar drying
conditions. The rehydration ratio and rehydration co-efficient did not differ significantly among the
tested varieties. HB-03-25-2 showed maximum chlorophyll content under dehydration and frozen
storage conditions while minimum was recorded for Varsha Uphar. The results obtained in the present
investigation indicated that the shelf life of dehydrated as well as frozen okra can be more than five
months without affecting its physico-chemical and sensory properties. The dehydrated and frozen
product obtained from okra cv. HB-03-25-2 was found to be most acceptable in terms of higher
chlorophyll content, lower viscosity of the aqueous extract and overall acceptability (after cooking).
 
Date 2016-11-15T09:10:56Z
2016-11-15T09:10:56Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/85509
 
Language en
 
Format application/pdf
 
Publisher CCSHAU