Development of alternative snack foods based on eggplant

The aim purpose of this study; the development of a new snack food by evaluating the production of eggplant fruit in the country in a different food sector by providing chips from eggplant product, the application of various frying values and the production of eggplant chips which are in line with the sensory preferences of the consumers. For this purpose, the eggplants obtained from the suppliers were sliced to a chip thickness of 2 ± 0.1 mm. In order to reduce product's moisture, it is subjected to pre-drying process for 90 minutes, 120 minutes, 130 minutes at preheated ovens that are 90° C, 100° C, 110° C. Thus, it was determined that the amount of final oil in the product was lesser. The eggplant slices, which had been pre-dried, were fried at two different temperatures in hot oil that are 170°C, 180°C, via holding them with periods of 1 second. In this study the pre-drying parameters are qualified as following: 120 minutes at 100° C, with a frying temperature of 170° C is sample A, 130 min at 100° C, with a frying temperature of 180° C is sample B, 130 minutes at 90° C., with a frying temperature of 170° C is sample C, 90 minutes at 110° C, with a frying temperature of 180°C is sample D. Each sample was subjected to various spicing operations at different values. Chips with different production method; were analyzed for color, dry matter, ash, oil, protein, peroxide, free acidity, total mesophilic aerobic bacteria, yeast, mold. In addition, taste, smell, brittleness, surface color, general taste and preference options were evaluated with sensory analysis. Chips analyzes were carried out as day 0, day 30, day 60 and day 120. The effects of frying temperatures and duration on a*, b* values were found to be statistically significant (p<0.05). It was determined that the L* value in the sample B, where sodium metabisulphide usage was 1.5%, was statistically significantly higher at all storage times compared to other samples (p<0.05). It has been found as the frying temperature decreases, the fat content also decreases. It was determined that used 3% whey powder of the sample D had effected the protein value and gave functionality to the product. It has been determined that the total amount of mesophilic aerobic bacteria, yeast and mold increased depending on the storage periods (p<0.05). Depending on storage times for all chips tested, it was determined that the total number of mesophilic-aerobic bacteria, yeast and molds increased by statistically significant (p<0.05). According to the results of sensory analysis sample B, with the highest amount of black pepper, has the highest average score in terms of taste /odor, surface color, general taste criteria. A sample was the highest mean score in terms of preferance and friability criteria, while the sample was one of the most preferred samples with score of 4.65 in terms of the crunch criterion. Sample B have the lowest fat content and also they have the most sensory preference.