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JOURNAL ARTICLE

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

N K Pendre, Prabhat K Nema, Harsh P Sharma, S S Rathore, S S Kushwah
Journal of Food Science and Technology 2012, 49 (3): 378-81
23729860
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.

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