ANTIOXIDATIVE POTENTIAL AND STORAGE STABILITY OF DEHYDRATED EGGPLANT INCORPORATED INSTANT SOUP
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Keywords
Eggplant Powder, Instant Soup, Polyphenols, Antioxidative
Abstract
Eggplant (Solanum melongena L.) is a significant vegetable crop that provides various minerals, vitamins, and dietary fibers along with important phytochemicals and has antioxidant properties. It possesses low calorific value with high moisture content, so it can work as an anti-obesity, anti-inflammatory, and anti-diabetic agent and also has cardioprotective functions. This study is based on the formation of eggplant powder which was utilized for the manufacturing of eggplant-based instant soup mixes to enhance oxidative and storage stability of soup. Treatments were selected on a hit-and-trial basis for product development. Eggplant powder was assessed for proximate composition, functional properties, and total phenolic contents. The product was prepared according to the selected treatment plan and analyzed for proximate analysis, functional properties, mineral analysis, and antioxidative test (polyphenolic contents and DPPH analysis). Storage study was performed at an interval of ten days, the product was reconstituted and evaluated for total phenolic contents and rheological properties on 0, 10th, 20th, and 30th day. Data was analyzed by applying statistics 8.1.
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Madiha Rohi
Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
Fiza Aslam
Department of Botany, University of Agriculture, Faisalabad, Pakistan
Zonaira Nasir
University of Veterinary & Animal Sciences, Lahore, PakistanIrslan Ali
Horticultural Research Institute, National Agricultural Research Center, Islamabad, Pakistan
Sadaf Javaria
Institute of Food Science and Nutrition Gomal University, Dera Ismail Khan, Pakistan
Misbah Ajaz
College of Human Nutrition and Dietetics, Ziauddin University, Karachi, Pakistan
Noor ul Ain
Institute of Food Science and Nutrition Gomal University, Dera Ismail Khan, Pakistan
Rabia
Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
Yasmeen Bano
Department of Food Science and Technology, University of Agriculture Faisalabad,
Sub-Campus, Burewala, Pakistan
Qamar Sajjad
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan