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.
Highlights
Eggplants are rather valuable raw material, but a season one [1,2,3]
One of ways of conservation of vegetable raw materials is drying in powders [4, 5]
For studying technological properties of eggplant food powder, obtained by infrared drying, there were determined the dispersibility of powders; swelling ability; influence of the solvent temperature on renovation; rheological parameters
Summary
Eggplants are rather valuable raw material, but a season one [1,2,3]. The time of thermal processing of the product shortens and maximal conservation of the nutrient composition is attained. Taking it into account, eggplant powder is a rather promising raw material for being used at enterprises of restaurant economy and food industry. Eggplant powder is a new raw material, so it is necessary to establish main technological properties for further modeling new culinary products
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