Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
Twenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid were prepared and evaluated for the overall acceptability. The formula composed of 84.2% pulp of peele...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2012-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201201-0006_optimal-composition-and-heat-processing-requirements-for-canning-of-eggplant-dip-motabbal-al-bathinjan.php |
| _version_ | 1797899725893009408 |
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| author | Sharaf S. Omar Ziad A. Abdullah Mohammad A. Humeid Mohammad I. Yamani |
| author_facet | Sharaf S. Omar Ziad A. Abdullah Mohammad A. Humeid Mohammad I. Yamani |
| author_sort | Sharaf S. Omar |
| collection | DOAJ |
| description | Twenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid were prepared and evaluated for the overall acceptability. The formula composed of 84.2% pulp of peeled grilled eggplant and 14% tahina without the addition of yogurt was found the most acceptable. The cold point of the canned MB was found to be in the geometric centre of the can. Canning of MB was conducted using three time/temperature combinations at the centre (80°C/5 min, 85°C/4 min, and 90°C/3 min). It was found that all heat-processes applied resulted in a commercially sterile canned MB with a high sensorial quality, as evidenced by the results of microbiological examinations, incubation tests, and sensory evaluation. Based on Bacillus coagulans, that may grow and cause flat sour spoilage of canned MB, the sterilisation value (F100) was estimated of the whole heat-process from the filling till cooling to about 70°C. |
| first_indexed | 2024-04-10T08:33:26Z |
| format | Article |
| id | doaj.art-24aca2bbe42a4976949717275eef7388 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:26Z |
| publishDate | 2012-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-24aca2bbe42a4976949717275eef73882023-02-23T03:27:51ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172012-02-01301354410.17221/62/2010-CJFScjf-201201-0006Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)Sharaf S. Omar0Ziad A. Abdullah1Mohammad A. Humeid2Mohammad I. Yamani3Department of Nutrition and Food Processing, Al-Balqa Applied University, Salt, JordanDepartment of Nutrition and Food Technology, University of Jordan, Amman, JordanDepartment of Nutrition and Food Technology, University of Jordan, Amman, JordanDepartment of Nutrition and Food Technology, University of Jordan, Amman, JordanTwenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid were prepared and evaluated for the overall acceptability. The formula composed of 84.2% pulp of peeled grilled eggplant and 14% tahina without the addition of yogurt was found the most acceptable. The cold point of the canned MB was found to be in the geometric centre of the can. Canning of MB was conducted using three time/temperature combinations at the centre (80°C/5 min, 85°C/4 min, and 90°C/3 min). It was found that all heat-processes applied resulted in a commercially sterile canned MB with a high sensorial quality, as evidenced by the results of microbiological examinations, incubation tests, and sensory evaluation. Based on Bacillus coagulans, that may grow and cause flat sour spoilage of canned MB, the sterilisation value (F100) was estimated of the whole heat-process from the filling till cooling to about 70°C.https://cjfs.agriculturejournals.cz/artkey/cjf-201201-0006_optimal-composition-and-heat-processing-requirements-for-canning-of-eggplant-dip-motabbal-al-bathinjan.phpsolanum melongena l.eggplant dipthermal processingmicrobial qualitysensory evaluation |
| spellingShingle | Sharaf S. Omar Ziad A. Abdullah Mohammad A. Humeid Mohammad I. Yamani Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan) Czech Journal of Food Sciences solanum melongena l. eggplant dip thermal processing microbial quality sensory evaluation |
| title | Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan) |
| title_full | Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan) |
| title_fullStr | Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan) |
| title_full_unstemmed | Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan) |
| title_short | Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan) |
| title_sort | optimal composition and heat processing requirements for canning of eggplant dip motabbal al bathinjan |
| topic | solanum melongena l. eggplant dip thermal processing microbial quality sensory evaluation |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201201-0006_optimal-composition-and-heat-processing-requirements-for-canning-of-eggplant-dip-motabbal-al-bathinjan.php |
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