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RheoSense Blog: In Viscosity News...

RheoSense Blog

Make Sure Your Okra Isn't Medi-Okra!

Posted by Grace

2017-09-26 08:00 AM

Some of you may or may not have tried okra in your dishes. According to online sources, okra has been around since 12 B.C., initially believed to have been discovered in Ethiopia. Found in many popular dishes such as gumbo, you may have tried okra without even knowing it! 

Now why am I writing about gumbo? Sure, it's never too early for a lunch break when you're at work but also okra is known to increase in viscosity as heat is applied. This is the reason why many people enjoy the taste of gumbo. The actual physical traite to why okra increases in viscosity is due to its mucilage content. 

Similar to okra, there are so many foods that we eat on a daily basis where taste is associated with viscosity. Read our application note on measuring food and beverage viscosity


Topics: Application Focus