Characterisation of cell wall polysaccharides from okra (Abelmoschus esculentus (L.) Moench)

Sengkhamparn, Nipaporn; Verhoef, René; Schols, Henk A.; Sajjaanantakul, Tanaboon; Voragen, A.G.J.

doi:10.1016/j.carres.2008.10.012

Cited by 184 publications

(126 citation statements)

References 50 publications

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“…This could be considered as due to mucilage (gum) dissociation and diffusion into solution. These molecules should mostly involve water-soluble polysaccharides like rhamnose and galacturonic acid often reported to be associated with proteins [2,9]. From the peak value to the end of soaking (after 48 hrs), material losses for the sliced and whole fruits of variety 2 were respectively 26.3% and 3.1%, relatively to the peak values.…”

Section: The Behaviour Of Okras In Hot Watermentioning

confidence: 95%

“…The okra plant (Abelmoschus esculentus L. Moench) is a tropical dicotyledonous plant grown throughout the tropics and warm temperate regions for its immature pod used as vegetable, food ingredient, as well as a traditional medicine [1][2][3]. Okra is not common in most European countries [4] whereas in tropical countries like Cameroon, cultivation of the crop represents an important agricultural and economic activity [3,5].…”

Section: Introductionmentioning

confidence: 99%

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Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching

Yvette¹,

Nkengbeza²,

Desmorieux³

et al. 2015

IJSTS

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Traditional (solar) drying of okra fruits (Abelmoschus esculentus L. Moench) often gives products of poor storage quality, short shelf life and unpleasant sight. This study assesses the suitability of a dewatering-impregnationsoaking process (DISP) and blanching prior to drying as a means of improving the stability and the appearance of the dried okras. The DISP/Blanching pre-treatment involved immersing whole okra fruits for 12 hrs in a warm concentrated osmotic solution (made of NaCl, ascorbic acid, citric acid and "kanwa") that was progressively cooled from 85°C to room temperature (~ 24°C), before drying at 40°C. Compared to simple blanching, the DISP/Blanching pre-treatment yielded dry products that were better appreciated both to the touch and to the sight. The combined DISP/Blanching and drying process gave averages of (78.1 ± 3.6) % weight reduction, (9.1 ± 0.5) % solute gain and (87.2 ± 4.0) % water loss. The total water loss was due at 35.6 % to the DISP/blanching pre-treatment and at 64.4 % to the further drying process. The results obtained here demonstrate the possibility of improving the storage quality of dried okra through the combined DISP/Blanching pre-treatment, reducing post-harvest losses and improving the market quality of dry products. This treatment could be applied industrially to enhance the presentation of tropical vegetables in international markets.

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Section: The Behaviour Of Okras In Hot Watermentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching

Yvette¹,

Nkengbeza²,

Desmorieux³

et al. 2015

IJSTS

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show abstract

“…Characterization of okra polysaccharide revealed that hot water or buffer extracted fractions were rich in galactose, rhamnose and galacturonic acid (Sengkhamparn et al, 2010). Due to their thickening properties, okra gum polysaccharides are being used as fat and egg substitutes in many dairy based products (Costantino and RomanchickCerpoviez 2004;Romanchik-Cerpovicz et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Alamri

Mohamed

Hussain

et al. 2013

FSTR

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The physical properties of chickpeas (CP) (Cicer arietinum var. surutato) and Turkish dry beans (TB) (Phaseolus vulgaris var. pinto) starches, as affected by Abelmoschus esculentus extract (OE), were examined. The properties were examined by rapid visco-analyzer (RVA), Brookfield viscometer, differential scanning calorimetry (DSC), and texture analyzer. The extract (OE) was added at 5, 10, and 15% of the starch to develop dry or wet blends. The RVA revealed that the peak and final viscosity as well as the setback of both starches were reduced in the presence of OE. The higher peak temperature (DSC) of the blends indicates slower starch gelatinization. Brookfield profiles demonstrated increase in shear stress at higher shear rate confirming pseudoplasticity of the system (n < 1). Arrhenius type model showed that starch blends viscosities exhibited higher activation energy indicating temperature dependency. Generally, it can be concluded that OE has changed the properties of the starches, particularly, by decreasing viscosity, setback, and pseudoplasticity, gel hardness, and increasing syneresis of gels.

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“…Work to date has shown that bio-flocculants are needed in larger dosage compared with synthetic flocculants (Mishra et al 2012;Sengkhamparn et al 2009). Conventionally, bioflocculants are prepared using drying and extraction processes (Mishra and Bajpai 2005;Sharma et al 2006), which are both time-consuming and require significant amounts of energy.…”

Section: Among Various Types Of Chemical Flocculants Polyacrylamide-mentioning

confidence: 99%

Optimisation of extraction and sludge dewatering efficiencies of bio-flocculants extracted from Abelmoschus esculentus (okra)

Lee

Chong

Robinson

et al. 2015

Journal of Environmental Management

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Characterisation of cell wall polysaccharides from okra (Abelmoschus esculentus (L.) Moench)

Cited by 184 publications

References 50 publications

Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching

Okras (Abelmoschus Esculentus L. Moench) Drying Behaviour After Undergoing Blanching or Combined Dewatering-Impregnation-Soaking Process (DISP)/Blanching

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Optimisation of extraction and sludge dewatering efficiencies of bio-flocculants extracted from Abelmoschus esculentus (okra)

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