Development of Vegetable Marmalade Using Okra’s (Abelmoschus esculentus) Mucilage

Authors

  • Blessie Xuxa Fronda Adventist University of The Philippines
  • Mariannie Gamboa Adventist University of The Philippines
  • John David Zabala Adventist University of The Philippines
  • Ruchel Oasan Adventist University of The Philippines

https://doi.org/10.35974/isc.v6i1.1389

Keywords:

vegetable marmalade, okra’s mucilage, Abelmoschus esculentus

Abstract

Okra, the popular name of the “lady finger” plant, has always been neglected by consumers due to its sliminess.  Thus, the study utilized the okra mucilage as a substitute for pectin in producing marmalade. A systematic cooking of ingredients (okra mucilage, pandan, lemon extract, and lemon rind) using the standardized recipe was done in order to come up with a successful product. A serving (15g) of the vegetable marmalade was found to have a nutrient content of 195 kcal, 2.3g protein, 0.5g fat, 45.4 carbohydrates, 203mg calcium, 68mg phosphorus, 1.3mg iron, 29µg vitamin A, 0.1mg thiamin, 0.13mg riboflavin, 1.4mg niacin, and 31 mg vitamin C. The finished product was evaluated by 30 people. Results showed that almost all of the evaluators answered liked the product extremely and very much (70.00%, 79.99%, 60.00%, 53. 34% and 70.00%, for color, taste, texture, aroma, and appearance, respectively)The vegetable marmalade is packed in a sterile jar and can be consumed within two weeks when stored at a room temperature. The raw cost of a serving is PhP5.20, while the selling price per jar is PhP117.12, which is cheaper compared to other marmalade products. Therefore, it is possible to produce marmalade utilizing okra’s mucilage.

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Published

2018-10-29

How to Cite

Fronda, B. X., Gamboa, M., Zabala, J. D., & Oasan, R. (2018). Development of Vegetable Marmalade Using Okra’s (Abelmoschus esculentus) Mucilage. 11th International Scholars Conference, 6(1), 91. https://doi.org/10.35974/isc.v6i1.1389