The Effects of Heating on Physical and Chemical Constitutes of Organic and Conventional Okra

Okra is an important agricultural product in Thailand and no research, yet to date, has determined on the effects of different processing methods on physical and chemical organic and conventional okra. Therefore this study was determined on the effects of moisture heating (blanching and boiling) and vacuum frying on physical and chemical constitutes of organic and conventional okra. The processing methods included blanching, boiling and vacuum frying. The results unveiled that the boiling treatment strongly affected to the quality than the blanching treatment. Herewith, both processes increased fiber and the beta-carotene content of both organic and conventional okra, while carbohydrate, protein, fat, ash, pH, °Bx, total sugar and vitamin C level decreased after processing. The vacuum frying treatment reduced physical and chemical quality, but increased beta-carotene content. The processed organic okra contained higher beta-carotene than it did in the conventional okra. In summary, the heating processes affected on the physical and chemical quality of organic okra less than conventional cultivated okra, especially on vitamin C and beta-carotene content.