Investigation of Technological Properties of Powder of Eggplants

Abstract

The aim of the article is to study and to generalize technological properties of eggplant powder, produced by infrared drying at temperatures 50-60 ºС. The results of the conducted complex of studies reflect main technological and consumption properties of the received puree that plays an important role at creating new culinary products. So, for studying technological properties of food eggplant powder, there was considered the complex of base functional-technological properties of powder, produced by infrared drying. For finding optimal conditions of rehydration of eggplant powders, there was studied the influence of such technological factors as: swelling ability; liquid; powder ratio; influence of the solvent temperature on renovation; renovation duration; degree of comminution of powders. Main parameters that influence the renovation ability of dried eggplants are investigated and studied in the article. The results of the studies of technological properties of eggplant powders prove their high rehydration properties. It gives a possibility to use powders at producing different culinary products not only for enriching them with functional ingredients, but also for giving them new technological properties. Based on the obtained results, there was elaborated and presented the new technological scheme of using renewed powders in food compositions.

Establishing the effect of eggplant powders on the rheological characteristics of a semi-finished product made from liver pate masses

“…It is recommended to introduce eggplant powders to formulation [2,3] as a vegetable ingredient when developing partially prepared liver pate masses for the restaurant industry. The powders serve as a source of food fibers, macro-and microelements of well-known benefits.…”

“…On this basis, it is advisable to explore the possibility of using eggplant processing products in the production of functional pates. The eggplant powder is a promising raw material for the food industry [2,3]. It is a source of pectin substances, dietary fibers, macro-and micronutrients.…”

“…and dried to a 10 % moisture content. The dried raw material was ground to a fine powder that passes through a 50 millimetre sieve and then packed and tightly sealed in polyethylene bags and stored in a freezer chamber for further use and analysis with the help of the LLC Venta Lab VHS-350 laboratory grinder (Ukraine), Optimum hydration of eggplant powders was carried out in the temperature range of 45 °C to 60 °C with swelling time of about 10-15 minutes at powder to liquid ratios of 1:3 and 1:4 [2,3]. Thanks to the technology of infrared drying, maximum possible quantity of essential substances is preserved in the dried eggplant, so it is expedient to add it as a functional ingredient for balancing chemical composition of the formulation.…”