Abstract
Quality attributes of frozen okra as influenced by processing and storage techniques were investigated extensively. Okra samples were water blanched at 980C for 3 minutes and steam blanched at 100oC for 5 minutes. Both blanched and unblanched samples were stored in a freezer at -18oC for 120 hours. The sensory evaluation, antioxidants, and chlorophyll contents were evaluated at 24 hours interval for 5 days. From the results of sensory evaluation, water blanched okra were rated the best in all the parameters at the end of the storage period. The total phenol reduced significantly (p > 0.05) on blanching (0.11-0.007% water blanched and 0.11-0.09 steam blanched) and increased significantly (p > 0.05) during storage. The vitamin C reduced after blanching and during storage significantly (p > 0.05). The chlorophyll content of okra reduced significantly (p > 0.05) after blanching and in storage at -18oC. Chlorophyll a decreased but chlorophyll b increased during the first 48 hours of storage and then decreased as the storage period increased. In sensory evaluation, water blanched samples were more acceptable but steam blanched samples retained more of the antioxidants and chlorophyll. Therefore there must be compromise between palatability and antioxidants.
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Claims 12
Claim · model-written summary
Water-blanched okra received the best sensory ratings after storage.
- Taxon
- okra
.jpg?width=60)
Abelmoschus esculentuse0 - Outcome
- rated the best in all the parameterse0
- Direction
- beste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“water blanched okra were rated the best in all the parameters at the end of the storage period”
Claim · model-written summary
Blanching reduced total phenol, with values of 0.11-0.007% for water blanching.
- Taxon
- okraAbelmoschus esculentust0
- Treatment
- water blanchede0
- Outcome
- total phenole0
- Direction
- reducede0
- Value
- 0.11-0.007%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The total phenol reduced significantly (p > 0.05) on blanching (0.11-0.007% water blanched and 0.11-0.09 steam blanched)”
t0“Okra”
Claim · model-written summary
Steam blanching reduced total phenol from 0.11 to 0.09%.
- Taxon
- okraAbelmoschus esculentust0
- Treatment
- steam blanchede0
- Outcome
- total phenole0
- Direction
- reducede0
- Value
- 0.11-0.09e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The total phenol reduced significantly (p > 0.05) on blanching (0.11-0.007% water blanched and 0.11-0.09 steam blanched)”
t0“Okra”
Claim · model-written summary
Total phenol increased during storage.
- Taxon
- okraAbelmoschus esculentust0
- Outcome
- total phenole1
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increased significantly (p > 0.05) during storage”
t0“Okra”
e1“The total phenol reduced significantly”
Claim · model-written summary
Vitamin C declined after blanching.
- Taxon
- okraAbelmoschus esculentust0
- Treatment
- blanchinge0
- Outcome
- vitamin Ce0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The vitamin C reduced after blanching and during storage significantly (p > 0.05)”
t0“Okra”
Claim · model-written summary
Vitamin C declined during storage.
- Taxon
- okraAbelmoschus esculentust0
- Outcome
- vitamin Ce0
- Direction
- reducede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The vitamin C reduced after blanching and during storage significantly (p > 0.05)”
t0“Okra”
Claim · model-written summary
Okra chlorophyll content declined after blanching.
- Taxon
- okraAbelmoschus esculentuse0
- Treatment
- blanchinge0
- Outcome
- chlorophyll contente0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The chlorophyll content of okra reduced significantly (p > 0.05) after blanching and in storage at -18oC”
Claim · model-written summary
Okra chlorophyll content declined in frozen storage.
- Taxon
- okraAbelmoschus esculentuse0
- Outcome
- chlorophyll contente0
- Direction
- reducede0
- Qualifier
- storage at -18oCe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The chlorophyll content of okra reduced significantly (p > 0.05) after blanching and in storage at -18oC”
Claim · model-written summary
Chlorophyll a declined during the first 48 hours of storage.
- Taxon
- okraAbelmoschus esculentust0
- Outcome
- Chlorophyll ae0
- Direction
- decreasede0
- Qualifier
- first 48 hours of storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Chlorophyll a decreased but chlorophyll b increased during the first 48 hours of storage”
t0“Okra”
Claim · model-written summary
Chlorophyll b increased during the first 48 hours of storage.
- Taxon
- okraAbelmoschus esculentust0
- Outcome
- chlorophyll be0
- Direction
- increasede0
- Qualifier
- first 48 hours of storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Chlorophyll a decreased but chlorophyll b increased during the first 48 hours of storage”
t0“Okra”
Claim · model-written summary
Chlorophyll content then decreased as storage continued.
- Taxon
- okraAbelmoschus esculentust0
- Outcome
- chlorophyll be1
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“then decreased as the storage period increased”
t0“Okra”
e1“chlorophyll b increased”
Claim · model-written summary
Steam-blanched okra retained more antioxidants and chlorophyll than water-blanched samples.
- Taxon
- okraAbelmoschus esculentust0
- Treatment
- steam blanchede0
- Outcome
- antioxidants and chlorophylle0
- Direction
- moree0
- Comparator
- water blanchede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“water blanched samples were more acceptable but steam blanched samples retained more of the antioxidants and chlorophyll”
t0“Okra”
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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.