Influence of variety, size, grade and number of ridges of okra on the canned okra (Hibiscus esculentus L.).

Kalra, C. L. and Pruthi, J. S. and Teotia, M. S. and Raina, B. L. and Sharma, B. R. and Nandpuri, K. S. (1982) Influence of variety, size, grade and number of ridges of okra on the canned okra (Hibiscus esculentus L.). Indian Food Packer, 36 (2). pp. 53-62.

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Abstract

Thirteen new varieties okra developed by the PAU, Ludhiana, were screened for their physico-chemical characteristics. Six flor/elies wae assessed lor their suitability for processing. All the varieties were found to be poor source of ascorbic acid and afair source ofprotein. Protein content appeared to be correlated with length of pod. Crude fibre and protein content appeared to increase with the size of the pod. Size grading of okra prior to canning yielded much superior product of uniform quality. The variety Vashali Vadbo was found to be bestor canned followed by L-SeH and Rl P2 PS. The variety Pusa Sawani, Sel-2 and PS (SLGx7 diary) were found to be unsatisfactory for canning on account of their mashiness, high mucilage and less appealing organoleptic qualities.

Item Type:	Article
Uncontrolled Keywords:	okra, hibiscus esculentus, physico-chemical characteristics, canning
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions:	CFTRI Resource Centres
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jun 2016 07:38
Last Modified:	23 Jun 2016 07:38
URI:	http://ir.cftri.res.in/id/eprint/4450

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