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Pink discolouration in canned okra (Hibiscus esculentus).

Mahadeviah, M. and Sastry, L. V. L. and Siddappa, G. S. (1964) Pink discolouration in canned okra (Hibiscus esculentus). Indian Journal of Applied Chemistry, 27 (1). pp. 40-41.

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Abstract

Okra is a common vegetable in fndia. It is also canned either alone or as curri~d vegetable and also used as a base for soups in combination with other vegetables. When processed in brine, the seeds of okra, which are normally colourless, turn pink. Similar pink discolouration on processing reported in the case of banana by Simmonds1 has been attributed to the conversion of the colourless leucoanthocyanin to the coloured anthocyanin. Earlier work on okra relates mainly to its composition with reference to vitamin A2, to occurrence of I-glutamic add3 , to the oil and protein contents of seeds of a variety "Cifre De Veado"4 and to the nature of the hydrolytic products of the okra mucilage". In the present study, two varieties of okra, one with red skin and the other with light green skin, as normally available locally, have been employed to study the development of pink colour on heat processing.

Item Type: Article
Uncontrolled Keywords: pink colour, heat processing, okra
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Aug 2013 06:57
Last Modified: 12 Aug 2013 06:57
URI: http://ir.cftri.com/id/eprint/4863

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