Emulsifying ability and rheological properties of different varieties of eggplant homogenate

To test the effect of variety on the emulsifying and rheological characteristics of eggplant,the main components of three common varieties of eggplants(Fast Round Eggplant,Big Dragon Eggplant and Hang Eggplant)were analyzed. The main components of three common varieties of eggplants(Fast Round Eggplant,Big Dragon Eggplant and Hang Eggplant)and the emulsifying and rheological characteristics of eggplant were analyzed. The results showed that the crude protein content(dry basis)and crude fiber(dry basis)in Hang Eggplant were the highest,up to 13.40%±0.06% and 12.60%±1.53%,respectively. The Hang Eggplant had the lowest CI value at the same dried eggplant addition,reaching 46.63%±1.43%,with the best emulsifying ability in which Hang Eggplant was the highest and Big Dragon Eggplant was the lowest,while tan δ showed an opposite trend. Therefore,the Hang Eggplant had the best potential in developing natural eggplant-source emulsifier.