Abstract
The effects of drying on the viscosity of Okra (Abelmoschus esculentus) fruit were evaluated, using a falling ball viscometer. Results show that, at 95% confidence level, drying had a significant influence on viscosity, density and Reynolds number of Okra suspension. Viscosity values obtained ranged from 0.34cP to 0.972cP for dried Okra as against 0.676cP to 2.84cP for the fresh Okra at corresponding mixing concentrations of 100g to 400g respectively. This implies that, glycan, which is responsible for the viscosity of Okra reduces in quality as Okra is dried. Therefore, the hypothesis that okra suspension either fresh or dried would obey stokes law was verified.
Highlights
Okra (Abelmoschus esculentus) is one of the most widely consumed and deliberately cultivated vegetables known to mankind
Harvested Okra (Abelmoschus esculentus) fruits were purchased from the Amassoma market in Bayelsa State, Nigeria, in November, 2012
It shows a polynomial relationship exist between density values of dried and fresh Okra against mixing ratios
Summary
Okra (Abelmoschus esculentus) is one of the most widely consumed and deliberately cultivated vegetables known to mankind. The high percentage of linoleic acid (42%) makes Okra seed oil desirable and the amino acid pattern of the protein renders it an adequate supplement to legume or cereal-based diets [3,4,5]. This nutritious vegetable thrives well in both temperate and tropical countries. Being an agricultural produce, Okra is highly perishable and seasonal, and to make it available all year round, several preservation methods has been adopted. The effects of these preservation methods on the viscosity of Okra need to be desired because the viscosity of foods determines mouth feel, ease of swallowing, pourability and pumping needs. It is the objective of this study to evaluate the effect of oven-drying on the viscosity of Okra using a falling ball viscometer
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