Effect of drying methods on hydrophilic, hydrophobic, reconstitution and viscosity of Okra (Abelmoschus Esculentus L. Moench) slices

¹ Associate Professor, Department of Food Science and Technology, Federal University Oye-Ekiti, Ekiti State, Nigeria.
² Principal Lecturer, Department of Animal Health and Production Technology, Federal College of Animal Health and Production Technology, Ibadan, Oyo State, Nigeria.
³ Lecturer II, Department of Food Science and Technology, Federal University Oye-Ekiti, Ekiti State, Nigeria.

Abstract

The study assessed the effects of different drying methods on hydrophilic,hydrophobic, reconstitution and viscosity of sliced okra dried in the dehydrator, oven and solar dryers using standard methods. A total number of 14 and 15 functional groups were identified in oven dried okra at 50 ^oC and 60^oC, respectively. Okra dried in the dehydrator at 50^oC and 60^oC had 12 and 15 functional groups present, respectively, whereas, solar dried samples recorded 14 functional groups. The functional groups associated with the dried okra include hydroxyl (OH) from phenol and carboxylic acid, isonitrile (N=C=S) from isothiocyanate, formyl (C=O) from aldehyde, amino (C-N) from amine, and aryl halides. The results indicated that solar-dried okra had the highest hydrophilicity: 42.86% hydrophilic functional groups and 308.52% water absorption capacity. Conversely, okra dehydrated at 60°C exhibited the highest hydrophobicity,: 73.33% hydrophobic functional groups and 93.14% oil absorption capacity. The results on the reconstitution properties and viscosity of the okra showed that cold wettability times were 15-20 seconds and dispersibility times were 30-45 seconds. Solar-dried okra demonstrated the shortest reconstitution times of 40-50 seconds. Viscosity values were 4000- 5000 cP