As a regional food favorite of the Southern US, okra is often found fried or mixed in with soups and stews.
But a new study in the Journal of Food Science, published by the Institute of Food Technologists, reveals how extracts from the vegetable can be used as a stabilizer in ice cream.
According to IFT, as ice cream melts and refreezes during the distribution and storage process, growing ice crystals limit shelf life and threaten texture. To combat this, stabilizers are used to maintain consistency and hinder melting.
Researchers found that water extracts of okra fiber can be used to maintain ice cream quality during storage.
The study can be found here.