Extraction and food application of mucilage from okra

The main objective of this study is to investigate the extraction of mucilage from okra (Abelmoschus esculentus) thereby evaluate and compare the functional properties of okra. Experimental design was performed by using Response Surface Methedology (RSM). The independent variables used in this study were extraction temperature (25–80ºC), extraction time (1-7 hr) and water to raw material ratio (4:1–10:1). The dependent variables were extraction yield, swelling index, emulsion capacity, emulsion stability, antioxidant activity and phenolics content. By numerical optimization of independent process variables, it was found that the optimum variables for extraction time, water to okra ratio and extraction temperature were 1.52 hr, 7.2 and 50.51ºC, respectively. At these optimum conditions; extraction yield, swelling capacity, emulsion capacity, emulsion stability, antioxidant capacity and total phenolics content were predicted to be 23.24 %, 44.2 (mL/g), 47.05 %, 50.18 %, 38.95% and 36.75, respectively. Oiling off was decreased with addition of mucilage and stability of the emulsion was enhanced. Organoleptic evaluation of okra mucilage found to be acceptable and satisfactory. The okra mucilage was used in pistachionuts paste as a stabilizer. It was found that as the percentages of okra mucilage in pistachionuts paste increased, ability of holding oil increased and amount of oil accumulated at the top decreased. Results showed that okra mucilage can be used as a promising additive in food formulations.