UNTRADITIONAL PRODUCTS FROM ROUND BLACK EGGPLANTS | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 18, Volume 82, Issue 2, July 2004, Page 747-762 PDF (2.87 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2004.258305 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| AZZA K. ABDEl-HAMEED | ||||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Seven untraditional products from eggplant were processed into jam of round black eggplant, jam of round black eggplant and carrot, jam of round eggplant peel, compote of round black eggplant with lemon juice, compote of round black eggplant with lemon and orange juice, candy of round black eggplant sweetened with orange juice, and candy of saccharified eggplant. All treatments were stored for 9 months at ambient temperature and showed non-sensitive changes of organoleptic qualities. The chemical analysis of the eggplant products revealed that the total solids ranged from 68.07 to 69.80%, 20.18 to 26.81% and from 90.03 to 92.64% for jam, compote and candy of round eggplant respectively. While total soluble solids portion ranged from 66.0 to 69.0%, 19.0 to 22.0%, and from 88.6 to 90.7%; total acidity ranged from 0.230 to 0.324, 0.103 to 2.0590% and from 0.009 to 1.020%, reducing sugars ranged from 12.56 to 17.10%, 10.0 to 68.35%, 6.29 to 16.43%; total sugars ranged from 67.06 to 72.60, 51.02 to 62.50 and from 71.0 to 82.89%; free amino adds ranged from 0.33 to 0.71%, 1.32 to 2.14 and from 0.19 to 1.07% and total phenols ranged from 0.22 to 0.89%, 0.90 to 1.53 and from 0.29 to 0.78% for jam, compote and candy of round black eggplant respectively. From the organoleptic evaluation, It could be concluded that the best jam treatment was that of No. 2, which consisted of round black eggplant and carrot inspite of the acceptability of the other treatments (No. 1 and 3). Results also showed that round eggplant plant compote had good acceptablity for the samples No. 4 consisting of round black eggplant with lemon juice and sucrose and No. 5 consisting of round black eggplant with lemon juice, orange juice and sucrose. With respect to the sweetened eggplant candy results revealed that the treatment No. 6 was better compared to No. 7, being related to the role of orange juice on enhandng the color, while the good quality of the other two treatments were similar. | ||||
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