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Studies on shelf life of ready-to-cook stuffed okra (Abelmoscus esculentus (L.) Moench)

KrishiKosh

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Title Studies on shelf life of ready-to-cook stuffed okra (Abelmoscus esculentus (L.) Moench)
 
Creator Kartiki
 
Contributor Rajendra Singh
 
Subject Sowing, Storage, Hybrids, Germinability, Packaging, Physical control, Enzymes, Cucumbers, Developmental stages, Proteins
 
Description The present investigation entitled “Studies on shelf life of ready-to-cook stuffed okra
(Abelmoscus esculentus (L.) Moench)” Three okra varieties: HBT-36, HBT-24 and HB-25-2 were
blanched in water at 80 OC for 5 minutes using 0.05% Potassium metabisulfite (KMS) and 0.1%
Magnesium chloride. After blanching the okra were trimmed and slitted using stainless steel knives,
stuffed with masala mix and frozen in air blast freezer set -40 OC. Frozen samples were packed in low
density polyetylene (LDPE) bags and polystyrene (PS) trays, stored at -18 OC for six months. The total
chlorophyll content of okra pods was maximum in HBT-24 (27 mg/100 g) followed by HB-25-2 (23.8
mg/100 g) and HBT-36 (11.8 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 HBT-36 (226.3 mPa.s) and minimum in HB-25-2 (158.7 mPa.s). Variety HBT-24
recorded the highest protein content (2.24 %) and HB-25-2 recorded the lowest protein content (2.13%)
among the three varieties. Acidity and pH were observed to be 1.98 % and 4.0, respectively. There was
decrease in acidity % in masala mix throughout the storage in all varieties. There was slight decrease in
fat % in masala mix throughout the storage in all varieties. The initial fat per cent was (12.5) of masala
mix decreased to (11.7 ) up to six months. HB-25-2 secured highest overall organoleptic score in
cooked state, significantly higher than HBT-36. HBT-24 showed maximum chlorophyll content under
frozen storage conditions, while minimum chlorophyll content was recorded for HBT-36. The frozen
stuffed product obtained from okra cv. HB-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)
throughout storage period. There was no significant effect of packaging material on organoleptic
chracteristics. On the basis of result, HB-25-2 variety of okra was found most suitable for the purpose
of preparation of ready-to-cook stuffed okra under frozen storage.
 
Date 2016-11-08T10:39:26Z
2016-11-08T10:39:26Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/84359
 
Language en
 
Format application/pdf
 
Publisher CCSHAU