INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF POWDER OF EGGPLANTS
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.
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Copyright (c) 2018 Oksana Dzyundzya, Valentyna Burak, Alexander Averchev, Natalya Novikova, Irina Ryapolova, Artem Antonenko, TÐµtÑ–ana Brovenko, Myroslav Kryvoruchko, Galina Tolok
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