Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus (L.) Moench)

• Published in: Journal of food science and technology Vol. 49; no. 3; pp. 378 - 381
• Main Authors: Pendre, N. K., Nema, Prabhat K., Sharma, Harsh P., Rathore, S. S., Kushwah, S. S.
• Format: Journal Article
• Language: English
• Published: India Springer-Verlag 01-06-2012; Springer Nature B.V
• Subjects: Acids; Alternative energy sources; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dehydration; Dietary fiber; Drying; Experiments; Food; Food processing industry; Food Science; Horticulture; Moisture content; Nutrition; Proteins; Short Communication; Studies; Temperature; Vegetables; India; Fibre; Ascorbic acid; Okra; Protein; Drying
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-011-0427-8

Okra (
Abelmoschus esculentus
(L) Moench) is an important vegetable crop of India. Dried okra pods have wide use in snacks and are in great demand for domestic as well as export market. Hence, effect of four slice sizes (1, 2, 3 and 4 cm) and four drying temperatures (50, 60, 70 and 80 °C) on quality of hot air dried okra were studied. Okra pods were dried in the form of slices cut across the length at different temperatures. Quality assessment of okra was done on the basis of protein, ascorbic acid and fibre content. Okra slice sizes and drying temperatures affected all the quality parameters significantly (p < 0.05). Maximum retention of protein, ascorbic acid and fibre content were found in 2 cm long slices dried at 60 °C temperature.