Development of new eggplant spread product: A rheological and chemical characterization

Heliyon

Luis A. García-Zapateiro¹  Luis Mieles-Gómez²  Somaris E. Quintana² 

[1] Corresponding author.;Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena, Colombia;

关键词: Eggplant (Solanum melongena);    Food paste;    Sensory evaluation;    Rheology;    Spreadability;    Viscoelasticity;   

DOI  :  

来源: DOAJ

【 摘 要 】

Eggplant (Solanum melongena) is an important vegetable of the Nightshade family with high demand due to its nutritional value and medicinal properties. The principal objective of this work was to develop and standardize a spread eggplant paste (SEP) with the addition of guar gum and evaluate its physicochemical, bromatological, sensory, and rheological characteristics. A two-factor factorial design with three levels was used for the formulation, evaluating the percentage of guar gum and oil. Flow curves in steady-state and small-amplitude oscillatory shear tests were performed to evaluate the rheological properties of the pastes. Sensorial analysis was performed using descriptive analysis. The standardized eggplant showed no signs of phase separation being stable during storage. Samples presented a non-Newtonian shear-thinning behavior described by Ostwald de-Waele model (R2 > 0.969). The products exhibit more elastic than viscous behavior, with a higher storage modulus than loss modulus in the evaluated frequency range, where the modules could be well described by a power function of the oscillatory frequency. The sensory evaluation revealed that the product color, odor, taste, and spreadability were acceptable, being an alternative for the transformation and agro-industrial use of eggplant for production chain development.

【 授权许可】

Unknown