The prospect of the transfer of eggplants in food powder

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.