IMPACT OF DRYING METHODS ON THE QUALITY ATTRIBUTES OF OKRA (Abelmoschus esculentus L. Moench)
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Date
2016
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Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
Abstract
Okra (Abelmoschus esculentus L. Monch) is a vegetable crop that is popular in the tropical region because of the easy cultivation, dependable yield, adaptability to varying weather conditions and resistance to diseases and pests. Apart from its high vitamin B and folic acid contents, okra is said to be very useful against genito-urinary disorders and in curing ulcers and hemorrhoids. This vegetable crop is a seasonal and highly perishable in its natural state after harvesting resulting in huge postharvest losses during the production season and extreme scarcity in the off-season. Drying has demonstrated promising results in preventing postharvest losses and prolonging shelf life of fruits and vegetables. This study was conducted to investigate the “Impact of drying methods on quality attributes of okra”. In the present study, pretreated samples of okra ( control , Blanched, Dipped in 0.1% Na2S2O5 and Blanched + Dipped in 0.1% Na2S2O5) were sliced and spread on trays and then subjected to Sun drying ,Oven drying and Solar drying. The final product was packed in 300 gague polythene pouches, stored at ambient conditions and subjected to physico–chemical, microbial and sensory evaluation at an interval of one month for a period of three months.
The highest value of rehydration ratio (5.82), crude fat (1.42%), ash (7.40%), calcium (209.18 mg/100g), iron (4.83mg/100g) and chlorophyll (30.82 mg/100g) were recorded in treatment T7 (Blanching + Dipping in 0.1% Na2S2O5 + Oven drying ) where as highest value of water activity (0.66) & moisture (9.94%) in treatment T3(Dipping in 0.1%Na2SO5+Sun Drying), ascorbic acid (85.03 mg/100g) inT6 (Dipping in0.1%Na2S2O5+Oven drying) and crude fibre (18.14mg/100g) was recorded in treatment T5(Blanching +Oven drying) during 90 days of storage. Lowest value of ascorbic acid (22.02mg/100g), calcium (153.17mg/100g), iron (3.85mg/100g), ash (7.02 %) and crude fat (1.20mg/100g) were recorded in treatment T2 (blanching + Sun drying) and crude fibre (14.95mg/100g) in treatment T1 (Sun Drying control) after 90 days of storage. However with advancement of storage period increasing trend was observed in moisture and water activity but decreasing trend was observed in chlorophyll, crude fat, crude fibre, ash, rehydration ratio, ascorbic acid, iron and calcium content during three months of storage. No microbial count was observed in any treatment during first month of storage, but in third month of storage, lowest microbial count (1.00 log cfu/mg) was recorded in treatment T7 (Blanching + Dipping in 0.1% Na2S2O5 + Oven drying) and highest (1.70 log cfu/mg) in treatment T1(sun drying control). The cooked dehydrated okra prepared from the treatment T7 was adjudged the best on the basis of sensory attributes by scoring 6.90,6.22 and 6.41 for taste, texture and overall acceptability respectively.