Solar drying of okra—effects of selected package materials on storage stability

Adom, K K; Dzogbefia, V.P.; Ellis, William Otoo; Simpson, Benjamin K.

doi:10.1016/s0963-9969(96)00076-2

Cited by 24 publications

(20 citation statements)

References 10 publications

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“…Chlorophyll was always destroyed. Some authors [7] related that chlorophyll degradation in plant tissues with loss of green colour can be linked to the formation of brown pheophytin pigment. Furthermore, other authors [27] reveal contradictory reports on the effect of blanching on vegetable colour.…”

Section: Drying Of Blanched Okras (I) Influence Of Blanching Schedulesmentioning

confidence: 99%

“…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]. Although, scientific studies on okra began in the first half of the 20 th century, much of these were dedicated to some of its diseases like the okra virus [6], the rheology and emulsifying properties of its hydrocolloids [7,8], the medicinal properties of its mucilage [9], the feasibility of using okra gum as fat replacement in food industries [10,11] or okra as a rich source of high quality edible fat and protein [4, 12, 13,]. Nowadays, research works are mostly directed towards improving okra farming productivity and yields [3,14,15,16], on quality attribute of the fresh and dried pods [17,18] or on okra dryer design [19,20].…”

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: Drying Of Blanched Okras (I) Influence Of Blanching Schedulesmentioning

confidence: 99%

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

View full text Add to dashboard Cite

show abstract

“…It also contains non-cellulose, nonstarch, polysaccharides [2]. It is a source of protein, vitamins C and A, iron and calcium [3] and dietary fibre [4]. The most extensive use of okra is in the home garden, on the small farm and at large agricultural enterprise level [1].…”

Section: Introductionmentioning

confidence: 99%

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

Eze¹,

Pi²

2012

J Food Process Technol

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“…About 10-15% fresh vegetables shrivel and stale, lowering their market value and consumer acceptability. Okra is a good source of carbohydrate, protein, dietary fibre, calcium, magnesium, potassium, vitamins A and C (Nahry et al 1978;Adom et al 1996;1997;Sobukola 2009). Okra contains glycans, a substance responsible for the viscosity of aqueous suspension (Owoeye et al 1990) and the stringy, gum like consistency that is desired in good quality soups (Falade and Omojola 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus (L.) Moench)

Pendre¹,

Nema

Sharma

et al. 2011

J Food Sci Technol

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Okra (Abelmoschus esculentus (L) Moench) is an important vegetable crop of India. Dried okra pods have wide use in snacks and are in great demand for domestic as well as export market. Hence, effect of four slice sizes (1, 2, 3 and 4 cm) and four drying temperatures (50, 60, 70 and 80°C) on quality of hot air dried okra were studied. Okra pods were dried in the form of slices cut across the length at different temperatures. Quality assessment of okra was done on the basis of protein, ascorbic acid and fibre content. Okra slice sizes and drying temperatures affected all the quality parameters significantly (p<0.05). Maximum retention of protein, ascorbic acid and fibre content were found in 2 cm long slices dried at 60°C temperature.

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Solar drying of okra—effects of selected package materials on storage stability

Cited by 24 publications

References 10 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

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

Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus (L.) Moench)

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