Document Type : Articles
Authors
1 Department of Food Science, College of Agriculture, Tikrit University 3400, Tikrit, Iraq
2 Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia
3 Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
Abstract
The type of cooking method that retains the optimum amount of nutrient in vegetables and fruits is still necessary to understand its impact. This study deals with the effects of three basic conventional cooking treatments (blanching, boiling and stir-frying) on the micronutrient content of three varieties of (Solanum melongena L.) known as short, round and long purple eggplant fruits. Proximate analysis, texture analysis, colour analysis, pH, titratable acidity, total soluble solid and simple sugar analysis were carried out for this purpose of study. The proximate analysis revealed that there was a significant loss of nutrients during cooking treatments, with a high loss for boiling, followed by blanching and stir-frying. Fat content for short variety was dropped from 2.25% in a stir-fry to 0.02% in boil treatment, and protein content was decreased from 1.68% in blanching to 110% in stir-fry treatment. Texture properties and simple sugar content observed a significant change for each treatment, while there were no significant changes observed in colour, pH, titratable acidity and total soluble solid of the samples. Stir-fry is the most suitable cooking method in retaining the optimum amount of nutrient in all the three varieties of eggplant.
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