Functional properties of okra (Hibiscus esculentus) mucilage

Ramadas Bhat, U. and Tharanathan, R. N. (1987) Functional properties of okra (Hibiscus esculentus) mucilage. Starch/Staerke, 39 (5). pp. 165-167.

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Abstract

Mucilage isolated from immature okra pods, although not soluble in water and various salt solutions, was easily solubilized (about 80%) in aqueous sodium borohydride solution (1%). Viscosity of the borohydride-soluble fraction was max. at pH 4-6, it exhibited pseudoplastic behaviour and its viscosity decreased on adding water-soluble additives. Maltodextrin increased viscosity, probably through H-bonding interactions. The fraction exhibited foam stabilizing and gelling properties, and a strengthening effect on soft wheat dough, as shown by farinography and extensograph experiments.

Item Type:	Article
Uncontrolled Keywords:	VEGETABLES-SPECIFIC; okra polysaccharides, functional properties of; POLYSACCHARIDES-; wheat dough, okra polysaccharides & rheological properties of; PHYSICAL-PROPERTIES; RHEOLOGICAL-PROPERTIES; DOUGH-; WHEAT-; okra polysaccharides & rheological properties of wheat dough
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jul 2008 04:48
Last Modified:	30 Apr 2012 09:23
URI:	http://ir.cftri.res.in/id/eprint/2123

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