The effect of eggplant powder on the quality of tartlets

Abstract

This article examines the effect of eggplant powder on the quality of tartlets. They play the role of edible utensils under various dishes, which in today's fast-paced rhythm of life is very convenient and practical, and there is an increase in consumer demand for them. This paper proposes the use of eggplant powder in the recipe of tartlets. The use of natural vegetable powders and their enrichment in preventive nutrition is due to the possibility of eliminating the deficiency of essential micronutrients in the human diet quite easily and quickly without increasing the caloric content of the diet. Experimental variants containing in the recipe eggplant powder in the amount of 10, 20 and 30%. Organoleptic evaluation of products was carried out according to the following indicators: taste, colour, appearance, flavor, consistency, surface on a 5-point scale taking into account the coefficients of significance. Determination of moisture mass fraction by GOST 5900-2014 p.7, gravimetric method, total sugar mass fraction by GOST 5903-89 p.6, mass fraction by GOST 31902-2012 p.8, extraction weight method. Rheological parameters such as hardness and brittleness of ready products were estimated on Brookfield CT3 device. The degree of softenability of the filling products was determined after 12 hours of soak at 24 ° C. According to organoleptic and physico-chemical indices, the optimum content of eggplant powder is 20% in the tartlet recipe. The colour is saturated brown, attractive for the consumer, the sugar content in the products increases by 43%, the fat content decreases by 3%. The hardness and brittleness of the products is also increased by 1.6 times, which is of practical importance for the preservation of the consumer properties of products. The developed recipe and technology of tartlets for healthy food "Baklaletki" is proposed for implementation in the baking and confectionery industry.