Abstract
The effects of blanching and drying methods on the physicochemical properties of okra (lady's fingers) were studied. Fresh sliced "okra" used for the study was divided into two portions. One portion was steam-blanched, oven-dried and packaged in black polyethylene bag and stored in a dark cool place and over hearth for 8 weeks. The second portion was steam-blanched, sun-dried, packaged and stored as described for the oven-dried sample. The fresh and stored samples were analyzed for their proximate composition and mineral contents. The results showed that blanching followed by oven or sundrying decreased the moisture, vitamins A and C concentrations but increased the, protein, ash, iron, zinc, calcium and magnesium contents of the okra fruits. However, the ovendried okra samples were higher in these constituents than the sun-dried okra sample. The viscosity and moisture content of the samples decreased during storage, regardless of the storage conditions. However, the blanched and oven-dried okra samples packaged in air-tight container and stored in dark, cool place, retained more of its chemical constituents and viscosity than the other stored samples.
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Claims 5
Claim · model-written summary
Blanching followed by oven or sun drying lowered moisture and vitamin A and C concentrations in okra fruits.
- Taxon
- okra
.jpg?width=60)
Abelmoschus esculentuse1 - Organ / stage
- fruitse1
- Treatment
- blanching followed by oven or sundryinge0
- Outcome
- moisture, vitamins A and C concentrationse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“blanching followed by oven or sundrying decreased the moisture, vitamins A and C concentrations”
e1“okra fruits”
Claim · model-written summary
Blanching followed by oven or sun drying raised protein, ash, iron, zinc, calcium and magnesium contents in okra fruits.
- Taxon
- okraAbelmoschus esculentuse0
- Organ / stage
- fruitse0
- Treatment
- blanching followed by oven or sundryinge0
- Outcome
- protein, ash, iron, zinc, calcium and magnesium contentse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“blanching followed by oven or sundrying decreased the moisture, vitamins A and C concentrations but increased the, protein, ash, iron, zinc, calcium and magnesium contents of the okra fruits”
Claim · model-written summary
Oven-dried okra had higher concentrations of the listed constituents than sun-dried okra.
- Taxon
- okraAbelmoschus esculentuse0
- Treatment
- ovendriede0
- Outcome
- these constituentse0
- Direction
- highere0
- Comparator
- sun-dried okra samplee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the ovendried okra samples were higher in these constituents than the sun-dried okra sample”
Claim · model-written summary
Viscosity and moisture content declined during storage regardless of storage conditions.
- Taxon
- OkraAbelmoschus esculentust0
- Treatment
- storagee0
- Outcome
- viscosity and moisture contente0
- Direction
- decreasede0
- Qualifier
- regardless of the storage conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The viscosity and moisture content of the samples decreased during storage, regardless of the storage conditions.”
t0“Okra”
Claim · model-written summary
Blanched, oven-dried okra in airtight containers in a dark, cool place retained more chemical constituents and viscosity than other stored samples.
- Taxon
- okraAbelmoschus esculentuse0
- Treatment
- blanched and oven-dried okra samples packaged in air-tight container and stored in dark, cool placee0
- Outcome
- chemical constituents and viscositye0
- Direction
- retained moree0
- Comparator
- other stored samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the blanched and oven-dried okra samples packaged in air-tight container and stored in dark, cool place, retained more of its chemical constituents and viscosity than the other stored samples”
The same questions in other papers
processing · quality: phytochemicals · Abelmoschus esculentus (okra)Positive and negative results
2 papers in the same direction as this paper · 7 in the opposite direction
- positive
- positive
- positive
6 papers more in this group
See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.