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