Effect of blanching, dehydration method and temperature on the ascorbic acid, colour, sliminess and other constituents of okra fruit

abelmoschus esculentus acide ascorbique acido ascorbico ascorbic acid ashes blanchiment blanching blanqueo carbohidratos carbohydrates cendre ceniza color colour corps gras couleur dehydration drying fats fruits frutas glucide gombo grasas hibiscus abelmoschus ocra okras organoleptic properties organoleptic traits pigment pigmentos pigments procesamiento processing proteine proteins secado sulfite sulfitos sulphites temperatura temperature traitement viscosidad viscosity vitaminas vitamine vitamins