DOI : https://doi.org/10.18517/ijaseit.6.4.817

Effects of Different Cooking Methods on the Physico-Chemical and Quality Attributes of Eggplants

Uthumporn Utra (1), Laila D. L (2), Rabeta M. S (3), Aida H (4), Ruri A.S (5)
(1) Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
(2) Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
(3) Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
(4) Food Technology Research Centre, MARDI Headquarters, Serdang, P.O. Box 12301, 50774 Kuala Lumpur, Malaysia
(5) Politeknik LP31 Medan, Medan Sumatera Utara, Indonesia
Fulltext View | Download
How to cite (IJASEIT) :
Utra, Uthumporn, et al. “Effects of Different Cooking Methods on the Physico-Chemical and Quality Attributes of Eggplants”. International Journal on Advanced Science, Engineering and Information Technology, vol. 6, no. 4, July 2016, pp. 460-4, doi:10.18517/ijaseit.6.4.817.
Citation Format :
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.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).