Sensory and antioxidant properties of Okra Abelmoschus esculentus (l) moench as affected by processing and storage temperature

Quality attributes of frozen okra as influenced by processing and storage techniques were investigated extensively. Okra samples were water blanched at 980C for 3 minutes and steam blanched at 100oC for 5 minutes. Both blanched and unblanched samples were stored in a freezer at -18oC for 120 hours. The sensory evaluation, antioxidants, and chlorophyll contents were evaluated at 24 hours interval for 5 days. From the results of sensory evaluation, water blanched okra were rated the best in all the parameters at the end of the storage period. The total phenol reduced significantly (p > 0.05) on blanching (0.11-0.007% water blanched and 0.11-0.09 steam blanched) and increased significantly (p > 0.05) during storage. The vitamin C reduced after blanching and during storage significantly (p > 0.05). The chlorophyll content of okra reduced significantly (p > 0.05) after blanching and in storage at -18oC. Chlorophyll a decreased but chlorophyll b increased during the first 48 hours of storage and then decreased as the storage period increased. In sensory evaluation, water blanched samples were more acceptable but steam blanched samples retained more of the antioxidants and chlorophyll. Therefore there must be compromise between palatability and antioxidants