Vol. 11, Issue 12 (2022)

Author(s):
Nayan Kumar RK, M Rajasekhar, S Mallesh, J Shankaraswamy and P Gouthami

Abstract:
The present investigation was carried out during the period January 2022 to March 2022 in the Vegetable Science Laboratory, College of Horticulture, Rajendranagar, Hyderabad to standardize the best pre-treatment and dehydration method for product development of okra, study the physico-chemical characteristics of the dehydrated okra product. The ten integrated treatments of blanching and treating with preservative chemicals and different dehydration methods viz., sun drying and cabinet drying were arranged in a completely randomized design with factorial concept (FCRD) with three replications for the storage period of 60 days. Results revealed maximum rehydration ratio, crude fibre, ascorbic acid, mucilage and total sugars were recorded in the dehydrated okra treated in T₃ (Blanching at 60 ℃ + dipping in 0.1% KMS solution + Cabinet Drying) and could be stored significantly for a period of 60 days at ambient conditions without much loss of nutritional qualities of the product.