Chemical and physical parameters affecting the viscosity of mixed okra and tomato homogenate
1990
Owoeye, A.I. | Caurie, M.C. | Allagheny, N.N. | Onyezili, F.N.
The influence of tomatoes on viscosity of aqueous okra suspensions was investigated. The results indicate that tomatoes reduce okra viscosity by accentuating the acidity of the homogenate and by diluting the medium. Loss of viscosity was enhanced by increases in temperature and ionic strength of the homogenate. To minimise this loss, okra suspensions should be prepared with minimal salting, and tomato should be added in a concentrated form.
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