Effect of Drying Methods and Storage on the Physicochemical Properties of Okra

Eze, J. I.; Pi, Akubor

doi:10.4172/2157-7110.1000177

Cited by 5 publications

(1 citation statement)

References 4 publications

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“…The oven drying was more effective in removing moisture compared to other drying methods. This was also observed by other researchers (Bankole et al, 2005;Eze and Akubor, 2012). The heat supplied by the convective cabinet is more consistent than the sun which depended on the climate and season at the time of drying (Bankole et al, 2005).…”

Section: Proximate Compositionsupporting

confidence: 83%

Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder

Adeosun,

Koyenikan,

Yusuf

2024

Res. J. Food Sci. Nutr.

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This study investigates the impact of different drying systems on the quality parameters of tomato powder. The objective of this research is to evaluate and compare the effects of different drying methods on the quality parameters of tomato powder. Fresh matured and ripped tomatoes were procured, sorted, graded, washed and sliced with the thickness of 3 mm. The tomatoes were dried by three different methods viz. oven drying at 60°C, tent drying and open sun drying, milled into powder using kitchen blender and packed into air tight nylon bags for moisture content and quality parameters determination. The relevant test methods were used to determine quality parameters of the tomato powder. The relevant test methods were used to determine the results of the study showed that the samples have significant differences on the proximate and minerals content but between the samples. The findings show that there is no significant difference at 95% confidence interval. The R-square value of 0.535 and 0.980 for both proximate and minerals respectively are a measure of goodness of fit. It means the model explains 53 and 98% variation embedded in the response variable. There was no statistically significant difference between the samples (oven, sun and tent drying at p > 0.05. This suggests that any of the drying mediums can serve as a good source of drying for tomato powder production. However, since tent drying has the highest nutrients by composition, this study suggests the use of tent drying for production of tomato powder. Further research is needed in order to optimize the drying process of tomato powder and improve its quality parameters.

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Section: Proximate Compositionsupporting

confidence: 83%

Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder

Adeosun,

Koyenikan,

Yusuf

2024

Res. J. Food Sci. Nutr.

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Incorporation of Okra Seeds Powder to Employ in some Foodstuffs Based on its Physical, Chemical and Sensorial Evaluation

Abouel-Yazeed

2019

Journal of Food and Dairy Sciences

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In the current paper, okra of Egyptian variety (Abelmoschus esculentus L.) seeds dry were used to assess physical characteristic, chemical analysis and applying of the seed for fortifying foods. Analysis including pH value, bulk density (g/ cm 3 ), crude protein (%), crude fiber (%), total phenolic (mg GAE/100g) and antioxidant activity (%)were 6. 43, 0.56, 23.95, 24.81, 34.29, 50.43, respectively. Moreover, considerable mineral contents. Also, the great of essential amino acids (EAA) were leucine (6.71%) followed by lysine (5.22%). The most abundant fatty acid in oil is linoleic acid (38.35 %), followed by palmitic acid (28.98 %), oleic acid (24.38 %) as well as stearic acid (4.14 %).However, the crude oil showed low peroxide values in addition to free fatty acids being (1.41 meqo 2 /Kg oil) and (1.13 as % oleic acid) indicating its high stability to deterioration. In addition, sensory evaluation presented can useful application it for the fortification of several foodstuffs based on its physical as well chemical analysis. Furthermore, the investigation was prepared to get a detailed line the various constituent of okra seeds that possibly will be beneficial for the interest of both industrial and nutritional.

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Effects of Oven-Drying on the Viscosity of Okra(Abelmoschus Esculentus)

BurubaiW¹,

Amber²

2013

J Food Process Technol

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The effects of drying on the viscosity of Okra (Abelmoschus esculentus) fruit were evaluated, using a falling ball viscometer. Results show that, at 95% confidence level, drying had a significant influence on viscosity, density and Reynolds number of Okra suspension. Viscosity values obtained ranged from 0.34cP to 0.972cP for dried Okra as against 0.676cP to 2.84cP for the fresh Okra at corresponding mixing concentrations of 100g to 400g respectively. This implies that, glycan, which is responsible for the viscosity of Okra reduces in quality as Okra is dried. Therefore, the hypothesis that okra suspension either fresh or dried would obey stokes law was verified.

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Effect of Drying Methods and Storage on the Physicochemical Properties of Okra

Cited by 5 publications

References 4 publications

Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder

Comparative analysis of the effect of different drying methods on the quality parameters of tomato powder

Incorporation of Okra Seeds Powder to Employ in some Foodstuffs Based on its Physical, Chemical and Sensorial Evaluation

Effects of Oven-Drying on the Viscosity of Okra(Abelmoschus Esculentus)

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