INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF POWDER OF EGGPLANTS

  • Oksana Dzyundzya Kherson State University
  • Valentyna Burak Kherson State Agricultural University
  • Alexander Averchev Kherson State Agricultural University
  • Natalya Novikova Kherson State Agricultural University
  • Irina Ryapolova Kherson State Agricultural University
  • Artem Antonenko Kyiv National University of Culture and Arts
  • Tetiana Brovenko Kyiv National University of Culture and Arts
  • Myroslav Kryvoruchko Kyiv National University of Trade and Economics
  • Galina Tolok Kyiv National University of Culture and Arts
Keywords: vegetable powders, eggplant powders, renovation ability, water-retaining ability, rheological parameters

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.

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Author Biographies

Oksana Dzyundzya, Kherson State University

Department of hotel and restaurant and tourist business

Valentyna Burak, Kherson State Agricultural University

Department of Food Engineering

Alexander Averchev, Kherson State Agricultural University

Department of Agriculture

Natalya Novikova, Kherson State Agricultural University

Department of Food Engineering

Irina Ryapolova, Kherson State Agricultural University

Department of Food Engineering

Artem Antonenko, Kyiv National University of Culture and Arts

Department of hotel and catering business

Tetiana Brovenko, Kyiv National University of Culture and Arts

Department of hotel and restaurant business

Myroslav Kryvoruchko, Kyiv National University of Trade and Economics

Department of engineering and technical disciplines

Galina Tolok, Kyiv National University of Culture and Arts

Department of hotel and restaurant business

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Published
2018-10-01
How to Cite
Dzyundzya, O., Burak, V., Averchev, A., Novikova, N., Ryapolova, I., Antonenko, A., Brovenko, T., Kryvoruchko, M., & Tolok, G. (2018). INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF POWDER OF EGGPLANTS. EUREKA: Life Sciences, (5), 22-29. https://doi.org/10.21303/2504-5695.2018.00723
Section
Food Science and Technology