Skip to main navigation menu Skip to main content Skip to site footer
##common.pageHeaderLogo.altText##

2020: Technological Innovation: Engineering, Manufacturing, Agricultural Complex and Zoology (1st edition)

The prospect of the transfer of eggplants in food powder

DOI
https://doi.org/10.36074/ti:emacaz.ed-1.01
Published
2020-04-10

Abstract

The results of research on the development of the latest technological and technical solutions for eggplant processing are presented. The proposed technology solves the problem of rational use of eggplant. Thanks to infrared drying, we get a brand new product that allows you to preserve the nutrients as much as possible. During the heat treatment, the physical and chemical characteristics of the dried material change: density, heat capacity, elasticity, porosity, chemical composition and others. Therefore, the results of studies of the properties of eggplant powders are investigated and presented. Determination of organoleptic, physico-chemical and structural-mechanical parameters, allowing to calculate the required amount of powder, which can be introduced as an additive without affecting the structural-mechanical properties of the finished product. The rational conditions for restoring the rehydration of eggplant powders were established: temperature in the range from 45 ° C to 60 ° C; the duration of swelling 10 - 15 min, the ratio of powder and liquids 1: 3 and 1: 4. The content of toxic elements (Lead, Cadmium, Arsenic, Copper, Zinc) and microbiological parameters (mesophilic aerobic, optional anaerobic, Escherichia coli bacteria, Salmonella bacteria) were investigated. Compliance with the requirements for this type of raw material and the safety of the developed eggplant powders has been established. It is established that the developed food powder has a number of positive qualities, namely: long shelf life, does not require additional storage space, is easily recovered.
Thanks to the technology of infrared drying, which is one of the methods of preserving eggplants, the productivity of the technological process of manufacturing powders is increased. This is explained by the fact that in the same period of time we get twice as much dried product as compared to convective methods. Given the nutritional value of eggplants, powders can be used in various combinations to provide the desired properties of the final product. This will reduce the time for cooking, expand the range of functional 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.

References

  1. Snezhkin Yu.F., & Petrova Zh. O. (2010) Kharchovi poroshky z roslynnoyi syrovyny. Klasyfikatsiya, metody otrymannya, analiz rynku [Food powders of vegetable raw materials classification, methods of obtaining, market analysis] Biotechno-logia Acta. 3, 5, 43-49. [in Ukrainian].
  2. Pohozhykh M. I., Yevlash V. V., Nyemirich O. V., Tarasenko T. A., Havrysh A. V., Novosad O. O., & Kardavar K. M. (2013) Sposib vyrobnytstva sushenoyi kapusty [Method of production of dried c abbage] Ukraine Pat. No. 107146[in Ukrainian].
  3. Pyo, J. G. (2014). Pat. No. 1020140040963 Korean: Preparing method of apple chips.
  4. Snyezhkin YU. F., & Petrova ZH. O. (2009) Novi kharchovi produkty v ekolohiyi kharchuvannya: zb. materialiv [New food products in the ecology of nutrition].Lviv, 75, 76. [in Ukrainian].
  5. Sarafanova L. A. (2009) Sovremennyye pishchevyye ingrediyenty. Osobennosti primeneniya [Modern food ingredients. Features of the application]. A,SPb.: Professiya, 208 [in Russia]
  6. Snezhkin, Y., & Shapar, R. (2009), An analysis of factors that increase efficiency of the process of drying of thermolabile materials [Analiz faktorov povyisheniya effektivnosti protsessa sushki termolabilnyih materialov], Industrial Heat Engineering, 31(7), 110–112. [in Ukrainian].
  7. Poperechnyi A. M., & Korniichuk, A. V. (2010) Doslidzhennia protsesu sushinnia kartoplianoho piure Sheina. Tematychnyi zbirnyk naukovykh prats "Obladnannia ta tekhnolohii kharchovykh vyrobnytstv", (25). Donetsk: DonNUET. [in Ukrainian].
  8. Sheyina A. V., & Meschanin B. A. (2017) Eksperymentalni doslidzhennia sushinnia harbuzovoho piure [Experimental additions of pumpkin powder]. Book of abstract the International scientific and technical conference of young researchers and students "Current issues in modern technologies" (Tern., 16-17 November 2017), (3), 170-171 [in Ukrainian].
  9. Aydogdu, A., Sumnu, G., & Sahin, S. (2015). Effects of Microwave-Infrared Combination Drying on Quality of Eggplants. Food and Bioprocess Technology, 8(6), 1198–1210. doi:10.1007/s11947-015-1484-1 [in Turkey].
  10. DSTU 8446:2015. Produkty kharchovi. Metody vyznachennia kilkosti mezofilnykh aerobnykh ta fakultatyvno-anaerobnykh mikroorhanizmiv (2015). Kyiv, 16. [in Ukrainian].
  11. DSTU 8447:2015. Produkty kharchovi. Metod vyznachennya drizhdzhiv i plisenevykh hrybiv (2015). Kyiv, 15. [in Ukrainian].
  12. Produkty pyshchevye. Metody vyyavlenyya y opredelenyya kolychestva bakteriy hruppy kyshechnykh palochek (kolyformnykh bakteryy) [Food products. Methods of detection and determination of the number of bacteria of the coli bacteria group] (2000).GOST 30518-97 from 1t July. Kyiv: Gosstandart of Ukraine [in Ukrainian].
  13. Produkty pyshchevye. Metod vyyavlenyya bakteryy roda Salmonella [Food products. Method of detection of bacteria of the genus S'lmonelea] (2000). GOST 30519-97 from 1t July. Kyiv: Gosstandart of Ukraine [in Ukrainian].
  14. B. Y. Antonov, V. Y. Fedotova, & N. A. Sukhaya.(1989) Laboratornye yssledovanyya v veterynaryy: khymyko-toksykolohycheskye metody: sprav [Laboratory research in veterinary medicine: chemical-toxicological methods: cases]. Moscow: Agropromizdat [in Rusian].
  15. Syrokhman, I. V., & Zavhorodnia, V. M. (2009). Tovaroznavstvo kharchovykh produktiv funktsionalnoho pryznachennia [Commodity study of functional food products] Kyiv: Vydavnytstvo Tsentr uchbovoi literatury, 544. [in Ukrainian].
  16. Pylypchuk H.(2010) Baklazhany – zasluzheno populyarni [Bakljany – deservedly popular] Medychna hazeta Ukrayiny «Vashe zdorovya», (13), 2-3 [in Ukrainian].
  17. Singh AP, Luthria D, Wilson T, Vorsa N, Singh V, Banuelos GS, & Pascal S. (2009) Polyphenols content and antioxidant capacity of eggplant pulp. Food Chem, (114), 955-961.
  18. Magioli C, & Mansur E. (2005) Eggplant (Solanum melongena L.): Tissue culture, genetic transformation and use as an alternative model plant. Acta Botanica Brasilica, 19(1), 139-148.
  19. Boubekri C, Rebius A, & Lanez T. (2012) Study of the antioxidant capacity of different parts of two South Algerian eggplant cultivars. Journal of Fundamental and Applied Sciences, (4), 16-25.
  20. Jung EJ, Bae MS, Jo EK, YH Jo, & Lee SC.2011 Antioxidant activity of different parts of the eggplant. J Med Plant Res, 5(18), 4610-4615
  21. Hlikemichnyi indeks produktiv - tablytsia [The glycemic index of products in a table]. Retrieved from http://medfond.com/static/glikemichnii-indeks-produktiv-tablicya.html [in Ukrainian].
  22. Dyakova, Yu. & Orlova, N. (2014) C-vitaminnist baklazhanovykh snekiv [C-Vitaminity of Eggplant Snakes]. Tovary i rynky – Goods and Markets, (1), 75-83. [in Ukrainian].
  23. Zozulevych B.V.(1970) Otsenka vostanavlyvaemosty sushenykh materyalov [Assessment of the durability of dried materials]. Konservnaya y ovoshchesushylnaya promyshlennost. – Canning and vegetable industry, (2), 29. [in Ukrainian].
  24. Donchenko L., Karpovych N., & Kostenko T. (1992). Vlastyvosti pektynovykh rechovyn [Properties of pectin substances]. Kiev.: Znannya [in Ukrainian].