Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size

Abstract

Okra (Abelmoschus esculentus) has interesting nutritional and technological properties and is naturally gluten-free (GF). This study investigated the physicochemical properties of okra powder obtained by a low-temperature drying process and its impact on GF bread. Its potential synergy with other hydrocolloids (i.e., hydroxypropylmethylcellulose (HPMC) and Psyllium fibre (Psy)) was also studied. As the importance of powder particle size in food design is well known, whole okra powder (WOP; ≤ 1000 µm) and fine okra powder (FOP; ≤ 250 µm) were produced. Compared to the standard formulation, WOP and FOP doughs required less water to reach the desired dough consistency (200 ± 20 Brabender unit) and generally showed higher stability during mixing. Dough development was affected by HPMC more than okra powder particle size. Breads containing WOP or FOP in combination with HPMC exhibited high specific volume and soft texture, while the combination with Psy resulted in a less-developed, harder and darker bread. The combination with HPMC also guaranteed a longer shelf-life, regardless of okra powder particle size. These results may prove useful for the agri-food industry, as they demonstrate that okra can be used as an innovative natural hydrocolloid.

Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application

“…According to the results obtained, coriander seed flour addition shows less shine than other seed flours. The data obtained in this study were consistent with those of Xu et al (2020) and Tufaro et al (2022), who produced bread containing okra seed flours and reported producing darker bread [ 12 , 27 ].…”

“…The L* values, indicating the brightness of both the interior and crust surfaces, were observed to be highest in control samples produced with rice flour, whereas cakes with added seed flours exhibited a decrease in both crust- and crumb-color brightness. The decrease in brightness values of baton cake samples is believed to stem from the original colors of the seed flours [ 12 ]. According to the results obtained, coriander seed flour addition shows less shine than other seed flours.…”

“…Consequently, seed flours, either alone or in combination, are used in the production and processing of foods, particularly because they are rich in protein, certain B-group vitamins, calcium, iron, copper, magnesium, and dietary fiber [ 8 ]. Many studies in the literature investigate the use of various seed flours such as fig, almond, grape, okra, quinoa, and soy as alternative raw materials in the production of products such as gluten-free bread, cookies, and cakes [ 2 , 7 , 9 , 10 , 11 , 12 ]. Within the scope of this study, the aim was to increase the variety of gluten-free products by using seed flours such as hemp, okra, mustard, and coriander, which are preferred as spices and have a sharper aroma.…”

The effects of quinoa and okra incorporation on the quality of diet cake

“…Basil seed gum has pseudoplastic and produces high viscosity at low shear rates (Razavi et al, 2012). Tufaro et al, (2022) expressed that breads containing whole okra powder (WOP) or fine okra powder (FOP) in combination with HPMC 1 exhibited high specific volume and soft texture. Accordingly, they suggested that okra could be used as an innovative natural hydrocolloid.…”

Сучасні Наукові Дослідження Нових Способів Поліпшення Якості І Зберігання Хліба

“…Бамія (Abelmoschus esculentus) характеризується високими харчовими і технологічними властивостями та не містить глютену (GF), що зумовлює доцільність використання цієї добавки у складі хліба [11]. Вивчено фізико-хімічні властивості порошку бамії, отриманого низькотемпературним процесом сушіння, та його вплив на якість хліба.…”