Abstract
This study was conducted to evaluate different pre-treatments and dehydration methods on the quality of okra. No significant differences were found among pretreatments and dehydration methods for the chemical composition of dehydrated okra samples. Dipping in 0.1 % sodium metabisulphite solution at room temperature and immersion in 0.1 % sodium metabisulphite solution at 92-95 °C improved the retention of ascorbic acid of okra samples after dehydration by either conventional or microwave oven. Also, the reduced dehydration time required for microwave dehydration produced far less destruction of ascorbic acid. The highest rehydration ratio was found in unwashed okra sample and dehydrated by microwave after immersion in 0.1 % sodium metabisulphite solution at 92-95 °C. Dehydrated okra samples by sun drying and conventional oven had lower retention percentages of total chlorophyll and carotenoids than those of dehydrated okra samples by microwave oven. The general appearance and colour scores of dehydrated okra samples by microwave were significantly different from those of conventionally dehydrated or sun dried okra samples.
Highlights
Okra is one of the best vegetables for the tropics
The first part: Green fresh okra pods were dehydrated without any pretreatment using: 1. A Gold Star microwave oven (Model ER535 MD), 2450 MHz on high power level for 18-20 min
The loss of fat during blanching; immersion and dehydration could be due to oxidative reaction or leaching during these treatments of okra
Summary
Okra is one of the best vegetables for the tropics. It is easy to cultivate, suited to regions with moderate rainfall and is normally grown during the summer. The most extensive use of okra in home garden, on the small farm and at the large agricultural-enterprise level (Martin and Ruberte, 1978). Okra is a crop of significant nutritional value and is used in the fresh state or the product may be preserved for later use. Dehydrated foods and the dried components of many formulated or manufactured foods, are common-place articles of commerce. Drying is becoming a standard processing operation. It's technology is rather well defined and it is carried out in well tested types and sizes of equipment to produce billions of pounds of dry product annually (Van Arsdel, 1965)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
