BROMATOLOGICAL COMPOSITION AND EFFECT OF TEMPERATURE ON THE RHEOLOGY OF EGGPLANT PULP

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R. MARSIGLIA
L. MIELES-GÓMEZ
S. LASTRA
S.E. QUINTANA
L.A. GARCÍA-ZAPATEIRO

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Abstract

This study aimed to determine the bromatological composition and the behavior of rheological parameters on the pulp eggplant (Solanum melongena). Bromatological analyzes were performed according to the reference methods, in which a percentage of
moisture 90.98%, total carbohydrates 6.86%, crude fiber 1.94%, crude protein 1.19%, Fat 0.31% and 0.49% of ash has been obtained. Viscous flow curves were calculated in the steady state over a temperature range of 10-80ºC, and the rheological properties of the pulp were evaluated as a function of temperature. The pulp showed pseudoplastic behavior (shear thinning type) at all temperatures, and the relationship between viscosity and the Carreau-Yasuda model (R2>0.99). The Arrhenius equation was fitted to the data for the apparent viscosity of the pulp with respect to temperature, with activation energy E????=1081.61 J/mol. The results provide information on bromatological composition and the rheological behavior of eggplant pulp and may have applications in the design of processes using this raw material.

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