The Effects of Powdered Okra (Abelmoschus esculentus) on the Physicochemical and Sensory Properties of Chocolate Ice cream

In English-speaking areas, okra (Abelmoschus esculentus) is known as "lady's fingers." Despite being popularly recognized as a vegetable, it is classed as a fruit. The primary polysaccharide in mucilage has been shown to have desirable rheological properties and the potential to be employed as a thickener and food stabilizer in foods such as ice cream. Stabilizers, despite being employed in very small amounts in ice cream formulations, perform critical functions such as increasing viscosity, improving aeration, providing cryoprotection, and minimizing melting. A number of stabilizers have been used, including both imported and domestic gums. Given this, this study sought to look into powdered okra as a potential stabilizer for chocolate ice cream. Powdered okra was added to the chocolate ice cream at various concentrations of 2%-6%. The findings showed that powdered okra has a swelling index of 133.33±208.17, a moisture content of 6.27 ± 0.79, and a total soluble solids content of 4.46 ± 0.51. The physicochemical properties of chocolate ice cream with powdered okra are as follows: the %overrun ranged from 6.8 to 11.5%, and it had a melting resistance of 92-100%, a pH of 5.5-5.73, and a total soluble solids content of 39.83-44.57. It was also discovered that the chocolate ice cream with okra powder was preferred by the sensory panelists. These results lead to the conclusion that powdered okra added to ice cream at a concentration of 2% may serve as a stabilizer. Further research is recommended for the shelf-life determination of chocolate ice cream with powdered okra.