U, Uthumporn, and D.L, Laila, and M.S, Rabeta, and H, Aida, and A.S, Ruri,
(2016)
Effects of Different Cooking Methods on the Physico-Chemical
and Quality Attributes of Eggplants.
International Journal on Advanced Science, Engineering and Information Technology , 6 (4).
pp. 460-464.
ISSN 2088-5334
Abstract
Two types of eggplants (Solanum melongena L.), Chinese Eggplant and Indian Eggplant were cooked at three different
cooking methods including frying, grilling and superheated steam (SHS). The objective of this research was to discover the effect of
different cooking methods on the quality attributes of eggplant in terms of the physico-chemical properties, antioxidant properties
and overall acceptability. The conditions for frying and grilling were set at 170°C for 7 minutes meanwhile; two parameters were
used in SHS including 170°C for 7 minutes and 220°C at 15 minutes as the optimum conditions. SHS gives highest results in terms of
physicochemical properties and antioxidant properties but frying methods gain high scores for the overall acceptability. Based on the
results it can be concluded that even though SHS gives healthier and better results of the eggplant, but, texture, taste and aroma will
influence on the acceptability of the final food products.
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