The vitamin C content of aubergine snack

Abstract

Background. During the preparation of plant material to dry and dry during extreme changes in chemical composition. One of the most vulnerable components of plant material is vitamin C. Analysis of the literature showed that the problem of stabilizing the quality of dried fruits and vegetables through the use of different methods of pre-treatment dedicated to a limited number of papers. Therefore, the problem of stabilization of vitamin C and enrichment of dried vegetable production it is important. The purpose of is to study the content of vitamin C in different stages of production of dried eggplant snacks depending on the pretreatment methods.
Material and methods. Object is a a fresh eggplant botanical variety "Almaz", an aqueous solution (1 % salt and 0.05 % ascorbic acid) and vegetable juices Blended pretreatment before drying eggplant, dried eggplant with eggplant snacks processing and various pretreatment methods. Vitamin C was determined by iodometric five times repetition.
Results. Previous exposure sliced eggplant before drying in an aqueous solution (1 % salt and 0.05 % ascorbic acid) and vegetable juices not only provides new snack dried eggplants flavoring properties and crunchy texture inherent in chips, but also to enrich the finished products with vitamin C. For ensure the efficiency of the manufacturing process eggplants snacks can reuse blended juice.
Conclusion. Suggested ways pretreatment before drying eggplants have a positive effect on vitamin C content in the finished dried product. The best use of selected triple blended juice.