Functional properties of okra (Hibiscus esculentus) mucilage
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2123/
STA-12-87 |
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| Title |
Functional properties of okra (Hibiscus esculentus) mucilage
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| Creator |
Ramadas Bhat, U.
Tharanathan, R. N. |
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| Subject |
23 Vegetables
14 Physical properties |
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| Description |
Mucilage isolated from immature okra pods, although not soluble in water and various salt solutions, was easily solubilized (about 80%) in aqueous sodium borohydride solution (1%). Viscosity of the borohydride-soluble fraction was max. at pH 4-6, it exhibited pseudoplastic behaviour and its viscosity decreased on adding water-soluble additives. Maltodextrin increased viscosity, probably through H-bonding interactions. The fraction exhibited foam stabilizing and gelling properties, and a strengthening effect on soft wheat dough, as shown by farinography and extensograph experiments.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Identifier |
Ramadas Bhat, U. and Tharanathan, R. N. (1987) Functional properties of okra (Hibiscus esculentus) mucilage. Starch/Staerke, 39 (5). pp. 165-167.
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