Effect of okra (<i>Hibiscus esculentus</i>L.) addition on the technological properties of a wheat flour

Acquistucci, Rita; Francisci, R.

doi:10.1080/0963748021000044714

Cited by 5 publications

(4 citation statements)

References 3 publications

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“…It is widely cultivated and grown in most tropical part of Nigeria. Okra has been used as food and soup in Africa [105] and Asia [106] and has been a subject of research in agriculture and food [105,[107][108][109][110][111][112][113][114][115][116][117][118][119]. Okra is known for its viscous mucilaginous solution which results when it is crushed and extracted in water [120].…”

Section: Guar Gummentioning

confidence: 99%

Advances in Natural Polymers as Pharmaceutical Excipients

Ogaji¹,

Nep²,

Audu-Peter³

2012

Pharm Anal Acta

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Research in natural polymeric materials has witnessed growing interest and attention. This is attributable to a number of factors which include their relative abundance, low cost, and biodegrable and eco-firendly profiles. This article reviews the current applications of natural polymeric materials in pharmaceutical formulations. The pharmaceutical applications of some of the traditional and commercially available natural polymers were discussed. Emerging potential pharmaceutical excipients of natural origins were also discussed. The increasing research interests in this group of materials are indications of their increasing importance. It is believed that as technology and testing techniques advance, more understanding of their physicochemical nature would be gained that can enable them to be tailored for wider Pharmaceutical applications than their synthetic counterparts.

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Section: Guar Gummentioning

confidence: 99%

Advances in Natural Polymers as Pharmaceutical Excipients

Ogaji¹,

Nep²,

Audu-Peter³

2012

Pharm Anal Acta

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“…Okra (Hibiscus esculentus L.) belonging to family Malvaceae is an important cross-pollinated vegetable crop of Indo-Pak sub-continent. It can be cultivated successfully around the globe especially in sub tropics, tropics, and temperate regions of Africa, Brazil, Middle East, Turkey and the southern states of United States (Acquistucci and Francisci, 2002). The global pod production of okra is 4.8 million tons, out of which India contributes 70%, Nigeria 15%, Pakistan 2%, Ghana 2%, Egypt 1.7 % and Iraq 1.7% (Gulsen et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Development of Meloidogyne incognita on selected okra cultivars

Afzal

Khan

Salehon³

et al. 2019

Plant Prot.

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Okra is a valuable vegetable crop of Pakistan. It is predominantly hosted by pathogens that reduce its yield and quality. Among these yield reducing agents, root knot nematodes are very important due to their host rang. Chemical control for this important pathogen is expensive and causes pollution problems so the present study was planned to evaluate the level of resistance among different available varieties of okra against Meloidogyne incognita under field conditions. The selected field was already infested with M. incognita. Data were recorded on various plant growth parameters and nematode development parameters after sixty days. Results indicated that for various nematode populations and plant growth attributes all the cultivars significantly differed with the Sabzpari 2001 and Sabzpari X Ramakrishna having best performance on over all yield by showing moderately resistant response but no variety was resistant against M. incognita. On over all basis and yield attributes, it is recommended that Sabzpari 2001 and Sabzpari X Ramakrishna are moderately resistant to nematode infestation and should be recommended to farmers in root knot nematode infested soils of Pakistan

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“…Moreover, okra has been reported for its application in many food and nonfood products. As an example, okra flour was added to bread production to extend dough resistance (Acquistucci and Francisci ). Okra gum was used in chocolate bar cookies as a fat replacer (Romanchik‐Cerpovicz and others ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Okra Cell Wall and Polysaccharide on Physical Properties and Stability of Ice Cream

Yuennan

Sajjaanantakul

Goff

2014

Journal of Food Science

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Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding water-soluble polysaccharide (OKP) on the physical characteristics of ice cream were determined. Ice cream mix viscosity was measured as well as overrun, meltdown, and consumer acceptability. Ice recrystallization was determined after ice cream was subjected to temperature cycling in the range of -10 to -20 °C for 10 cycles. Mix viscosity increased significantly as the concentrations of OKW and OKP increased. The addition of either OKW or OKP at 0.15% to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory perception score for flavor, texture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107% and 87%, respectively, as compared to 132% for the control (0.00%). Thus, our results suggested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quality and retard ice recrystallization. OKP, however, at 0.15% exhibited greater effect on viscosity increase and on ice recrystallization inhibition than OKW.

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Effect of okra (Hibiscus esculentusL.) addition on the technological properties of a wheat flour

Abstract: Effects of the addition of okra (Hibiscus esculentus L.) pods to wheat flour devoted to bread preparation were investigated. Results showed the effectiveness of this crop as food additive to produce bread of adequate technological and sensory characteristics.

Cited by 5 publications

References 3 publications

Advances in Natural Polymers as Pharmaceutical Excipients

Advances in Natural Polymers as Pharmaceutical Excipients

Development of Meloidogyne incognita on selected okra cultivars

Effect of Okra Cell Wall and Polysaccharide on Physical Properties and Stability of Ice Cream

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