Effect of processing and storage on the physicochemical composition and quality of fresh, canned and dehydrated okra fruits. (2021)

• Record Type: Journal Article
• Authors: Rani, Jyoti; Shelke, A.R.; Bansal, Bharti; Gautam, Vinay
• Is Part Of: Materials today. Volume 46:Part 6(2021)
• Page Start: 4410
• Page End: 4416
• Publication Date: 2021
• Subjects: Okra -- Canning -- Dehydration -- Storage -- Physico-chemical properties; Materials science -- Congresses -- Periodicals; 620.1
• DOI: 10.1016/j.matpr.2020.11.941
• Languages: English
• ISSNs: 2214-7853

Abstract

Abstract: Okra fruits processing need to be standardized being scarcely used in dried and canned forms. So, the study was carried out to on Okra fruits collected from market to check the effect of processing and storage on the physico-chemical composition and quality of fresh, canned and dehydrated okra fruits. Following the initial unit operations, the Okra fruits were processed, stored in lacquered A1 size cans & HDPE bags and studied for various parameters for 6 months at ambient conditions. The mean values obtained for moisture, pH, TSS, ascorbic acid, protein, pectin, crude fibre and chlorophyll content of fresh okra fruits was 89.65%, 6.79, 16.00° Brix, 21.82 mg/100 g, 1.99%, 0.30%, 3.75% and 75.97 mg/100 g, respectively. For canned Okra fruits the mean values for moisture, pH, TSS, ascorbic acid, pectin, crude fibre and chlorophyll content were decreased by 2.08, 1.62, 38.88, 47.50, 21.25, 52.06 and 53.65%, in contrary protein increased by 29.79% during 6 months of storage at ambient conditions. The moisture content and pH of dehydrated okra increased by 3.07 and 0.90%, respectively whereas TSS, ascorbic acid, protein, pectin, crude fibre and chlorophyll content decreased by 39.58, 56.44, 3.18, 28.62, 19.58 and 26.38%, respectively during 6 months of storage packed in HDPE bags stored under ambient conditions. The sensory characteristics were studied via hedonic 9.0 point scale and data was statistically analyzed by factorial CRD. The significant results could be improved if commercialized.