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

被引：29
|
作者：
Pendre, N. K. [2 ]
Nema, Prabhat K. [1 ]
Sharma, Harsh P. [1 ]
Rathore, S. S. [2 ]
Kushwah, S. S. [2 ]
机构：
[1] Anand Agr Univ, Coll Food Proc Technol & Bioenergy, Anand 388110, Gujarat, India
[2] RVSKVV, Coll Hort, Mandsaur 458001, Madhya Pradesh, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2012年 / 49卷 / 03期
关键词：
Okra; Drying; Protein; Ascorbic acid; Fibre; KINETICS;
D O I：
10.1007/s13197-011-0427-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 degrees 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 degrees C temperature.
引用
收藏
页码：378 / 381
页数：4
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