print

Eggplant juice development for base material in vegetable juice industry

---

The objectives of this research were development of the method to produce eggplantrnjuice, observation of its physicochemical properties, acceptance examination ofrneggplant juice as base material by consumers, and investigation of phenolicrncompounds and antioxidant stability of eggplant juice and its formulated products.rnEggplant juice was observed at various blanching times: 1.0, 1.5, 2.0, and 2.5rnminutes, coupled with the addition of various ascorbic acid concentrations: 25, 50, 75,rnand 100 ppm. The results indicated that longer blanching time increased pH andrnviscosity, but decreased turbidity, browning reaction, and antioxidant capacity. Higherrnascorbic acid concentration decreased turbidity and browning reaction and increasedrnantioxidant activity. Higher yield was achieved at blanching time 1.5 minutes. Therncombination of eggplant juice with star fruit juice was more preferred than with carrotrnjuice. Stability analysis of phenols in eggplant juice with 75 ppm ascorbic acidrnshowed no significant losses during 20 days and antioxidant property of eggplantrnjuice fortified with 50 and 75 ppm ascorbic acid obtained the highest activity on dayrn20 of storage time at 4oC. On day 5-20, juices treated with blanching had higherrnphenolic compounds and antioxidant activity than without blanching.

---

Availability

B01044

(wh)

Available

Detail Information

Series Title

-

Call Number

1044

Publisher

: Swiss German University., 2011

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

FT

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment