Abstract
Freshly harvested okra fruits were blanched in boiling water (with or without 0.2% sodium metablsulphite salt) and the effect of this treatment, dehydration methods and temperature on certain characteristics of okra investigated. Blanching resulted in the slight decrease in carbohydrate, fat, ash, colour components, ascorbic acid and viscosity. Besides this initial loss, blanching in sulphite solution led to the retention of more of the colour components and ascorbic acid during dehydration. All dehydrated okra samples had higher contents of carbohydrate, fat and ash but lesser contents of protein and ascorbic acid than fresh okra. Fresh okra fruits, on the other hand, had higher content of the colour pigments and were more viscous than all dehydrated products. Samples blanched prior to dehydration retained more of the colour components but were less viscous than unblanched samples. Vacuum dehydrated samples retained more ascorbic acid, colour pigment and mucilage at each of the dehydration temperatures than those from a hot air oven. High dehydration temperatures had negative effect on the colour, ascorbic acid and viscosity of okra.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 10
Claim · model-written summary
Blanching slightly decreased carbohydrate, fat, and ash.
- Taxon
- okra fruit
.jpg?width=60)
Abelmoschus esculentust0 - Treatment
- Blanchinge0
- Outcome
- carbohydrate, fat, ashe0
- Direction
- slight decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“Blanching resulted in the slight decrease in carbohydrate, fat, ash”
t0“okra fruit”
Claim · model-written summary
Blanching slightly decreased colour components, ascorbic acid, and viscosity.
- Taxon
- okra fruitAbelmoschus esculentust0
- Treatment
- Blanchinge0
- Outcome
- colour components, ascorbic acid and viscositye0
- Direction
- slight decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Blanching resulted in the slight decrease in carbohydrate, fat, ash, colour components, ascorbic acid and viscosity”
t0“okra fruit”
Claim · model-written summary
Sulphite blanching retained more colour components and ascorbic acid during dehydration.
- Taxon
- okra fruitAbelmoschus esculentust0
- Treatment
- blanching in sulphite solutione0
- Outcome
- colour components and ascorbic acide0
- Direction
- retention of moree0
- Qualifier
- during dehydratione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“blanching in sulphite solution led to the retention of more of the colour components and ascorbic acid during dehydration”
t0“okra fruit”
Claim · model-written summary
Dehydrated okra had higher carbohydrate, fat, and ash than fresh okra.
- Taxon
- okraAbelmoschus esculentuse0
- Treatment
- dehydratede0
- Outcome
- carbohydrate, fat and ashe0
- Direction
- highere0
- Comparator
- fresh okrae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All dehydrated okra samples had higher contents of carbohydrate, fat and ash but lesser contents of protein and ascorbic acid than fresh okra”
Claim · model-written summary
Dehydrated okra had less protein and ascorbic acid than fresh okra.
- Taxon
- okraAbelmoschus esculentuse0
- Treatment
- dehydratede0
- Outcome
- protein and ascorbic acide0
- Direction
- lessere0
- Comparator
- fresh okrae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“All dehydrated okra samples had higher contents of carbohydrate, fat and ash but lesser contents of protein and ascorbic acid than fresh okra”
Claim · model-written summary
Fresh okra had more colour pigments and viscosity than dehydrated products.
- Taxon
- okraAbelmoschus esculentuse0
- Treatment
- dehydrated productse0
- Outcome
- colour pigments and were more viscouse0
- Direction
- highere0
- Comparator
- Fresh okra fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh okra fruits, on the other hand, had higher content of the colour pigments and were more viscous than all dehydrated products”
Claim · model-written summary
Blanching before dehydration retained more colour components than no blanching.
- Taxon
- okra fruitAbelmoschus esculentust0
- Treatment
- blanched prior to dehydratione0
- Outcome
- colour componentse0
- Direction
- retained moree0
- Comparator
- unblanched samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples blanched prior to dehydration retained more of the colour components but were less viscous than unblanched samples”
t0“okra fruit”
Claim · model-written summary
Blanching before dehydration reduced viscosity relative to no blanching.
- Taxon
- okra fruitAbelmoschus esculentust0
- Treatment
- blanched prior to dehydratione0
- Outcome
- viscouse0
- Direction
- lesse0
- Comparator
- unblanched samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples blanched prior to dehydration retained more of the colour components but were less viscous than unblanched samples”
t0“okra fruit”
Claim · model-written summary
Vacuum dehydration retained more ascorbic acid, colour pigment, and mucilage than hot air drying.
- Taxon
- okra fruitAbelmoschus esculentust0
- Treatment
- Vacuum dehydratede0
- Outcome
- ascorbic acid, colour pigment and mucilagee0
- Direction
- retained moree0
- Comparator
- hot air ovene0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Vacuum dehydrated samples retained more ascorbic acid, colour pigment and mucilage at each of the dehydration temperatures than those from a hot air oven”
t0“okra fruit”
Claim · model-written summary
High dehydration temperatures harmed okra colour, ascorbic acid, and viscosity.
- Taxon
- okraAbelmoschus esculentuse0
- Treatment
- High dehydration temperaturese0
- Outcome
- colour, ascorbic acid and viscositye0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High dehydration temperatures had negative effect on the colour, ascorbic acid and viscosity of okra”
The same questions in other papers
drought · quality: phytochemicals · Abelmoschus esculentus (okra)Positive and negative results
2 in the opposite direction
- positive
- positive
processing · quality: phytochemicals · Abelmoschus esculentus (okra)Positive and negative results
6 papers in the same direction as this paper · 3 in the opposite direction
- positive
- negative
- negative
6 papers more in this group
See all 10 papers →processing · quality: postharvest · Abelmoschus esculentus (okra)Results agree
8 papers in the same direction as this paper
- positive
- positive
- positive
5 papers more in this group
See all 9 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.