Obtaining the powder-like raw materials with the further research into properties of eggplant powders
Keywords:infrared drying, drying process, vegetable powders, eggplant powders, hydro module, swelling coefficient, safety indicators
Results of the research into development of the advanced technological and technical solutions for the processing of eggplants are reported. The proposed technology resolves the task on the rational use of eggplants. Owing to the infrared drying, a qualitatively new product is obtained, which makes it possible to maximally retain nutrients. During thermal treatment, the following physical-chemical characteristics of the dried material change: density, heat capacity, elasticity, porosity, chemical composition, and others. Therefore, we studied and report here the results of studying the properties of eggplant powders. The organoleptic, physical-chemical, and structural-mechanical indicators were determined, which makes it possible to calculate the required amount of powder, which could 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 °С to 60 °С; duration of swelling 10‒15 minutes, ratio of powder to liquid 1:3 and 1:4. The content of toxic elements (lead, cadmium, arsenic, copper, zinc) and the microbiological indices (mesophilic aerobic, extra-anaerobic, Escherichia sticks, Salmonella bacteria) were investigated. Compliance with the requirements for this type of raw material is established and the safety of the developed eggplant powders is confirmed. It has been established that the developed food powder has a number of positive qualities, namely: a long shelf life, it does not require additional storage space, it is easily restored.Owing to the technology of infrared drying, which is one of the methods for eggplant canning, the productivity of the technological process of making powders improves. This is explained by that over the same time interval we obtain twice as much of the dried product compared with convective methods. Taking into consideration the nutritional value of eggplants, powders can be used in various combinations to ensure the predefined properties in the resulting product. That will reduce the time for cooking, and expand the range of functional products
Sniezhkin, Yu. F., Petrova, Zh. O. (2010). Kharchovi poroshky z roslynnoi syrovyny. Klasyfikatsiya, metody otrymannia, analiz rynku. Biotechno-logia Acta, 3 (5), 43–49.
Havrysh, A. V., Novosad, O. O., Pohozhykh, M. I., Niemirich, O. V., Kardavar, K. M., Yevlash, V. V., Tarasenko, T. A. (2013). Pat. No. 107146 UA. Sposib vyrobnytstva sushenoi kapusty. MPK: A23L 3/40. No. a201308406; declareted: 04.07.2013; published: 25.11.2014, Bul. No. 22.
Pyo, J. G. (2014). Pat. No. 1020140040963 Korean: Preparing method of apple chips.
Sniezhkin, Yu. F., Petrova, Zh. O. (2009). Novi kharchovi produkty v ekolohiyi kharchuvannia. Lviv, 75–76.
Sarafanova, L. A. (2009). Sovremennye pishchevye ingredienty. Osobennosti primeneniya. Sankt-Peterburg: Professiya, 208.
Snezhkin, Yu. F., Shapar', R. A. (2009). Analiz faktorov povysheniya effektivnosti processa sushki termolabil'nyh materialov. Promyshlennaya teplotekhnika, 31 (7), 110–112.
Poperechnyi, A. M., Korniychuk, V. H., Sheina, A. V. (2010). Doslidzhennia protsesu sushinnia kartoplianoho piure. Obladnannia ta tekhnolohiyi kharchovykh vyrobnytstv, 25.
Sheina, A. V., Mieshchanin, B. A. (2017). Eksperymentalni doslidzhennia sushinnia harbuzovoho piure. Zbirnyk tez dopovidei Mizhnarodnoi naukovo-tekhnichnoi konferentsiyi molodykh uchenykh ta studentiv "Aktualni zadachi suchasnykh tekhnolohiy". Vol. 3. Ternopil: TNTU, 170–171.
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: https://doi.org/10.1007/s11947-015-1484-1
DSTU 8446:2015. Produkty kharchovi. Metody vyznachennia kilkosti mezofilnykh aerobnykh ta fakultatyvno anaerobnykh mikroorhanizmiv (2015). Kyiv: DP «UkrNDNTs», 16.
DSTU 8447:2015. Produkty kharchovi. Metod vyznachennia drizhdzhiv i plisenevykh hrybiv (2015). Kyiv: DP «UkrNDNTs», 15.
GOST 30518-97. Produkty pishchevye. Metody vyyavleniya i opredeleniya kolichestva bakteriy gruppy kishechnyh palochek (koliformnyh bakteriy) (2000). Kyiv: Gosstandart Ukrainy, 8.
GOST 30519-97. Produkty pishchevye. Metod vyyavleniya bakteriy roda Salmonella (2000). Kyiv: Gosstandart Ukrainy, 9.
Antonov, B. I., Fedotova, V. I., Suhaya, N. A.; Antonov, B. I. (Ed.) (1989). Laboratornye issledovaniya v veterinarii: himiko-toksikologicheskie metody. Moscow: Agoropromizdat, 320.
Syrokhman, I. V., Zavhorodnia, V. M. (2009). Tovaroznavstvo kharchovykh produktiv funktsionalnoho pryznachennia. Kyiv: Tsentr uchbovoi literatury, 544.
Pylypchuk, H. (2010). Baklazhany – zasluzheno populiarni. Medychna hazeta Ukrainy «Vashe zdorovia», 13, 2–3.
Singh, A. P., Luthria, D., Wilson, T., Vorsa, N., Singh, V., Banuelos, G. S., Pasakdee, S. (2009). Polyphenols content and antioxidant capacity of eggplant pulp. Food Chemistry, 114 (3), 955–961. doi: https://doi.org/10.1016/j.foodchem.2008.10.048
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. doi: https://doi.org/10.1590/s0102-33062005000100013
Boubekri, C., Rebiai, A., Lanez, T. (2015). Study of antioxidant capacity of different parts of two south Algerian eggplant cultivars. Journal of Fundamental and Applied Sciences, 4 (2), 164–174. doi: https://doi.org/10.4314/jfas.v4i2.6
Jung, E.-J., Bae, M.-S., Jo, E.-K., Jo, Y.-H., Lee, S.-C. (2011). Antioxidant activity of different parts of eggplant. Journal of medicinal plants research, 5 (18), 4610–4615.
Hlikemichnyi indeks produktiv – tablytsia. Available at: http://medfond.com/static/glikemichnii-indeks-produktiv-tablicya.html
Diakova, Yu., Orlova, N. (2014). S-vitaminnist baklazhanovykh snekiv. Tovary i rynky, 1, 75–83.
Zozulevich, B. V. (1970). Ocenka vostanavlivaemosti sushenyh materialov. Konservnaya i ovoshchesushil'naya promyshlennost', 2, 29–30.
Donchenko, L. V., Karpovych, N. S., Kostenko, T. I. (1992). Vlastyvosti pektynovykh rechovyn. Kyiv: Znannia, 34.
How to Cite
Copyright (c) 2018 Oksana Dzyundzya, Valentyna Burak, Alexander Averchev, Natalya Novikova, Irina Ryapolova, Artem Antonenko, Tetiana Brovenko, Myroslav Kryvoruchko, Galina Tolok
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY , which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.