Chemistry and technology of okra (Hibiscus esculentus Linn.).

Kalra, C. L. and Pruthi, J. S. (1984) Chemistry and technology of okra (Hibiscus esculentus Linn.). Indian Food Packer, 38 (1). pp. 37-57.

PDF Indian Food Packer, Volume-38(1 (1984) 37-57.pdf - Published Version Restricted to Registered users only Download (713kB)

Abstract

This survey covers: nomenclature and distribution; production and export; harvesting; yield; quality criteria; skin coating, prepackaging and storage; physico-chemical composition; chemical composition of mucilage; economic/nutritional aspects; physico-chemical composition of seeds, seed protein, amino acids, seed oil; hulls; processing technology including canning, blanching, addition of ascorbic acid, dehydration, var. suitability, freezing and steeping preservation; products from okra like curd, and future research needs.

Item Type:	Article
Uncontrolled Keywords:	VEGETABLES-SPECIFIC; okra, physicochemical composition of; okra seeds, physicochemical composition of; okra, processing technology of; SEEDS-; PROCESSING-
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 May 2014 07:01
Last Modified:	28 May 2014 07:01
URI:	http://ir.cftri.res.in/id/eprint/3439

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