Quality attributes of frozen okra as influenced by processing and storage
- 1 August 1980
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 15 (4) , 429-433
- https://doi.org/10.1111/j.1365-2621.1980.tb00959.x
Abstract
Summary: Sensory evaluation and chemical analyses were carried out on unblanched, steam‐blanched (5 min, 100°C) and water‐blanched (3 min, 98°C) okra held in frozen storage (–18°C) for 4, 8, 12 and 32 weeks. Hot water‐blanched frozen okra compared favourably with fresh samples, even after 32 weeks, in colour, flavour and overall acceptability and was superior to steam‐blanched and unblanched except in viscosity. Blanching, especially in steam, improved ascorbic acid retention during frozen storage. Little change in protein occurred.This publication has 3 references indexed in Scilit:
- Rheology of fresh and frozen okra dispersionsInternational Journal of Food Science & Technology, 1977
- Effect of Blanching Methods on Ascorbic Acid and color of Frozen VegetablesJournal of the American Dietetic Association, 1964
- EFFECT OF BLANCHIG AND OF FROZEN STORAGE OF VEGETABLES ON ASCORBIC ACID RETESTION AND ON THE CONCOMITANT ACTIVITY OF CERTAIN ENZYMESaJournal of Food Science, 1952