Characterization of hot air drying and microwave vacuum drying of okra powder and application in bread
Keywords:
Division of Product Development Technology, Faculty of Agro-Industry, Chaing Mai UniversityAbstract
This research aimed to develop okra powder and applied into bread. Fresh okras were pretreated by blanching and further subjected to hot air drying (HA) at 70°C and microwave vacuum drying (MV) at 3 W/g, -600 mmHg. Results showed that MV reduced the drying time by about 75% compared to HA. The color a* and b* values of the okra powder from MV were lower than from HA and were more closed to fresh okra. Moreover, total polyphenolic content and free radical scavenging by DDPH of MVsamples were higher than HA samples. Blanching okra before drying preserves its color, while sample without blanching leads to a faster drying process. However, unblanced okra powder retain a greater amount of total phenolic content. Specific volume of the bread substituited with 1% okra powder was higher when compared to the control formula (P<0.05). The addition of the okra powder reduced bread's hardness and enhanced the bioactive compound in the bread. The okra powder had the potential to reduce the glycaemic index (GI) of bread from 59.1 to 54.9, which could be considered as medium to low GI food.
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