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Quality attributes of frozen okra as influenced by processing and storage
Author(s) -
AWORH O. C.,
OLORUNDA A. O.,
AKIBO O.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00959.x
Subject(s) - blanching , flavour , food science , ascorbic acid , chemistry
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.