Abstract
Seedless okra pods were extracted in 0.05M NaOH, freeze-dried (OE) and added to pudding formula at 0, 2, 4, 6 and 8%. The effect of OE on the quality of pudding was investigated using rapid visco-analyzer (RVA), Brookfield viscometer and texture analyzer, in addition to sensory evaluation. The RVA data showed that samples with higher OE exhibited higher peak viscosity, lower breakdown and greater setback. However, lower flow behavior index (n) signifies higher pseudoplastic nature of the pudding systems. The activation energy (Ea) exhibited a wide range of values depicting great impact on pudding thermal stability. The texture profile indicated decreasing hardness at higher OE levels. The sensory testing showed that 2% OE was closer to the control in terms of overall acceptability. In summary, although OE influenced the thermal and viscous properties of pudding, it delivered the minimum FDA requirement for soluble fiber and a fairly acceptable product.