The influence of varieties on the quality of dehydrated okra (Hibiscus esculentus L).

Kalra, C. L. and Raina, B. L. and Teotia, M. S. and Pruthi, J. S. (1983) The influence of varieties on the quality of dehydrated okra (Hibiscus esculentus L). Indian Food Packer, 37 (6). pp. 47-55.

PDF Indian Food Packer, Volume-37(6 (1983) 47-55.pdf - Published Version Restricted to Registered users only Download (165kB)

Abstract

Six new varieties of okra (Lady's finger) developed by P.A,U., Ludhiana, were screened for their physico-chemical characteristics. All the varieties were found to be poor source of ascorbic acid and a fair source of protein. Colour of the dehydrated okra may be improved by blanching the okra pieces in 2% sodium carbonate simmering solution at 78°C for 5 minutes. The variety Pusa Sawani was found 10 be the most suitable for dehydration followed by SeI-2 from the view point 0lmaintenance of colour, texture, taste, flavour and dehydration and rehydration ratio.

Item Type:	Article
Uncontrolled Keywords:	okra Lady's finger dehydration
Subjects:	600 Technology > 05 Chemical engineering > 02 Drying, Dehydration 600 Technology > 08 Food technology > 23 Vegetables
Divisions:	CFTRI Resource Centres
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Dec 2016 12:35
Last Modified:	12 Dec 2016 12:35
URI:	http://ir.cftri.res.in/id/eprint/6025

Actions (login required)

View Item