RRL

EGGPLANT

Keshek et al. (July, 2018) SOME “PROPERTIES OF FRIED EGGPLANT SLICES

AFFECTING BY PRE- DRYING IN MICROWAVE OVEN”
According to Keshek et al. (July, 2018), one of the most popular foods among man is
fried eggplant, however when the eggplant cooked, its color, ability to absorb oil, and
texture are altered. The major goal of their research is to investigate the impact of
microwave pre-drying on the properties of fried eggplant slices. This study found out
that drying an eggplant slice with a thickness of 1 cm in a 540 watt microwave for 8
minutes, followed by 7 minutes of frying, yielded fried eggplant with ideal properties.
https://www.researchgate.net/publication/
342287250_SOME_PROPERTIES_OF_FRIED_EGGPLANT_SLICES_AFFECTING_B
Y_PRE-_DRYING_IN_MICROWAVE_OVEN

Marisse Panaligan (February, 2019) “OVERSUPPLY BRINGS DOWN PRICES OF

EGGPLANT, ONIONS”
Marisse Panaligan (February, 2019) states that in some cases, the Philippines
produces an excessive amount of eggplant. Every four days, 2,000 kilos of eggplants
are harvested, but occasionally there is an oversupply, making it difficult for farmers to
market the surplus produce. On February 11, 2019, eggplants weighing over 300 kg
from Cabiao, Nueva Ecija, decayed as a result of declining market prices brought on by
the oversupply of veggies.
https://www.google.com/amp/s/www.gmanetwork.com/news/topstories/nation/684610/
oversupply-brings-down-prices-of-eggplant-onions/story/%3famp

Uthumporn et al. (2016) “EFFECTS OF DIFFERENT COOKING METHODS ON THE

PHYSICO-CHEMICAL AND QUALITY ATTRIBUTES OF EGGPLANTS”
In this study, three distinct cooking techniques—frying, grilling, and superheated
steaming—were used to prepare two different varieties of eggplant (Solanum
melongena L.): Chinese eggplant and Indian eggplant. Their study's goal is to ascertain
the impact of various cooking techniques on eggplant's physico-chemical
characteristics, antioxidant qualities, and overall satisfaction. The best results in terms
of physicochemical characteristics and antioxidant properties come from the
superheated steam method, but frying techniques receive good marks for general
acceptance. Based on the findings, they came to the conclusion that while the
superheated approach produced outcomes that were healthier and better, the final food
products' acceptability would also be influenced by their texture, flavor, and aroma.
https://www.google.com/url?sa=t&source=web&rct=j&url=https://core.ac.uk/download/
pdf/
89469347.pdf&ved=2ahUKEwir89zhrL_9AhU2xjgGHeCzC2c4ChAWegQIDBAB&usg=A
OvVaw1OzAJ6_aYNepkVxrObe7cb

Rafael Chaves Osidacz and Miriam Carla Bonicontro Ambrosio-Ugri (2016)

“PHYSICOCHEMICAL QUALITY OF EGGPLANT DEHYDRATED WITH VARIED
PRETREATMENTS”
According to this study entitled “Physicochemical Quality Of Eggplant Dehydrated With
Varied Pretreatments”, dehydrated fruit and vegetables provide a number of benefits
over fresh produce, including a significant reduction in weight and volume, ease of
transport and storage, no need for refrigeration, and a longer shelf life. This study
examined the effects of bleaching and osmotic dehydration on the drying of eggplant
slices while taking into account the quality parameters pH, titratable acidity, soluble
solids, and shrinkage. The results showed that the pretreated eggplants (bleached and
osmotically dehydrated or osmotically dehydrated) have dried more quickly than their
control sample. 
https://www.researchgate.net/publication/
270936303_Physicochemical_quality_of_eggplant_dehydrated_with_varied_pretreatme
nts

Guiné et al. (March, 2017) “EFFECT OF DRYING TEMPERATURE ON THE

PHYSICAL-CHEMICAL AND SENSORIAL PROPERTIES OF EGGPLANT
(SOLANUM MELONGENA L.)”
Eggplant is a substantial crop that is produced and eaten in numerous countries
according to Guiné et al. (March, 2017). However, like other vegetables, eggplant spoils
quickly and has a relatively brief shelf life. This research sought to understand how the
various physical, chemical, and sensory properties of eggplant were impacted by hot air
drying. The results showed that drying greatly decreased antioxidant activity and levels
of vitamin C and phenolic chemicals. Also, at higher drying temperatures, the
detrimental effect was larger. Likewise, drying altered the samples' hue, making them
darker. Although heating had a minimal impact, drying also greatly altered the textural
properties. They concluded that the drying process significantly altered the physical,
chemical, and sensory characteristics of eggplant. Moreover, the drying temperature
had a greater impact on the chemical constituents and color than it did on the texture.
https://www.researchgate.net/publication/
315326007_Effect_of_Drying_Temperature_on_the_PhysicalChemical_and_Sensorial_
Properties_of_Eggplant_Solanum_Melongena_L

DEHYDRATION

WebMD (November, 2022) “Dehydrating Food: Is It Good for You?”

One of the earliest techniques for food preservation, according to this article, is dehydration.
This method extends the shelf life of food by a larger quantity. Compared to many snacks,
dried foods can be healthier. A food's original nutritional content is maintained during the
dehydration process. Apple chips, for instance, will include the same number of calories,
protein, fat, carbohydrates, fiber, and sugars as fresh fruit. And rather, dried food tends to
be smaller in size and higher in calories per gram since it loses its water content. While
dried foods can be a good source of essential nutrients, their high sugar and calorie content
is also a concern. The majority of nutrients are unaffected by dehydration; however,
vitamins A and C may be lowered.
https://www.webmd.com/diet/dehydrating-food-good-for-you

Lalita Siriwattananon and Jiradech Maneerate (January, 2016) “Effect of drying

methods on dietary fiber content in dried fruit and vegetable from non-toxic
agricultural field”
Fruits and vegetables are a great source of dietary fiber, vitamins, and minerals.
However, they have a brief shelf life after harvest and deteriorate quickly. Depending on
the drying methods used, the grade of dehydrated fruits and vegetables may vary.
Higher drying temperatures result in the loss of nutrients, although there aren't many
studies that indicate dietary fiber is altered. In this investigation, the amount of dietary
fiber in many fruits and vegetables, including guava, tomato, red cabbage, yardlong
beans, and pumpkin, was compared. These fruits and vegetables were dried using
natural sun exposure, hot air oven drying, and freeze drying. According to their findings,
dried pumpkin, yardlong beans, red cabbage, and guava all showed a tendency to have
more dietary fiber when dried naturally under the sun, in a hot air oven, or by freezing.
The findings led them to draw the conclusion that natural sun drying would be an
effective way to increase the amount of nutritional fiber in fruits and vegetables.
https://www.researchgate.net/publication/
299174598_Effect_of_drying_methods_on_dietary_fiber_content_in_dried_fruit_and_ve
getable_from_non-toxic_agricultural_field/link/5d6acc634585150886045853/download
Morais et al. (2018), “Functional Dehydrated Foods for Health Preservation”
The demand for functional foods has grown significantly over the past several decades
as consumer knowledge of the benefits of a healthy diet has improved. Dried fruits and
vegetables provide a great replacement for salty or sugary snacks and ingredients in
cooking because of their flavor, nutritional content, and health benefits. This study found
that dried fruits and vegetables, fruit and vegetable by-products, grains, nuts, and algae
are high in bioactive components, which are responsible for a lower incidence of
cardiovascular disease, obesity, different cancers, diabetic complications, inflammation,
cognitive impairments, and other chronic conditions.
https://www.hindawi.com/journals/jfq/2018/1739636/

Clint Pumphrey (February, 2021) “How Dehydrated Food Works”

The purpose of food dehydration, according to this article, is to remove moisture from
food to increase shelf life. The food deteriorates as a result of its natural enzymes. Your
bananas ripen because of them, turning from a firm, yellow fruit to a mushy, brown one.
When properly preserved, food can last up to a year by lowering the moisture content,
which thwarts both of these processes. As food is prepared and dehydrated, a variety of
heat-sensitive vitamins, such as vitamin C and thiamin, may be lost. Blanching and
sulfite pretreatment techniques can reduce the loss of some nutrients while accelerating
the loss of others.
https://recipes.howstuffworks.com/dehydrated-food2.htm

Betoret et al. (2016) “Sustainable Drying Technologies for the Development of

Functional Foods and Preservation of Bioactive Compounds, in Sustainable
Drying Technologies”
Nowadays, the sustainability of a product, a process or a system is assessed according
to three dimensions: environmental, social and economic. Sustainability challenges
occur at all stages in the food system from production through processing, distribution
and retailing to consumption and waste disposal. The development of functional foods
can clearly contribute to the global concept of sustainability. Management of drying
processes in an adequate way can contribute to prevent bioactive compounds losses,
maintain and even increase the functionality of dried products.
c36c2eaae5bf4dc96739933c1aab4179b0cd.pdf (semanticscholar.org)
EGGPLANT AND SQUASH
Arturo Brosas (August, 2022) “14 of the Most Profitable Vegetables to Grow in the
Philippines”
According to this article, vegetable gardening is not only a respectable job but also a
profitable and enjoyable business. Many retirees spend their free time cultivating in their
backyards. Another important aspect of farming is the potential to cultivate anytime,
anywhere. Cultivating vegetables is a great way to make money, whether for one's
personal use or for sale, but the crops one plants must be economically feasible to
cultivate. Together with eggplant, squash is one of the most important crops in the
Philippines. Eggplant is the simplest and fastest vegetable on the menu. It may be
grilled, fried, or used to make tortas. Squash and pumpkin may earn producers
thousands of pesos throughout their harvest season.
https://agraryo.com/agriculture/14-of-the-most-profitable-vegetables-to-grow-in-the-
philippines/

CALABAZA

Rosario De Leon Valencerina (2018) “Formulation and Quality Shelf Life

Evaluation of Squash Food Products”
Squash is one of the fruits and vegetables that thrives in the region and is often
overproduced; as a result, it is either wasted or repurposed as animal feed. Squash
comes in a variety of textures, sizes, shapes, and tastes and is a member of the
Cucurbitaceae family. It has been reported that it is exceptionally rich in minerals that
our bodies require, especially beta-carotene. Vitamins A and C are abundant in it. In
addition to having very few calories, it also provides calcium and iron. Products made
from squash, such as biscuits, tarts, butterscotch, and "puto," were the subject of this
investigation. The results of this study showed that the squash food items were well
accepted by their panel of taste, color, fragrance, and texture testers and lasted for an
entire week even with no added preservatives.
https://www.asianjournal.org/online/index.php/ajms/article/view/183

Hilda Austria and Allan Padilla (2021) ”Young farmer in Pangasinan town turns
veggies to chips”
Vegetables are frequently oversupplied in the Philippines. By creating "Pinakbet Chips,"
a young farmer from Pangasinan named Allan Padilla has developed an approach to
tackle the overabundance of vegetables in his province. He bought the tools and
machinery required for their manufacture using the grant money he was given by the
Department of Agriculture. Along with the other young folks in his community, Padilla
transforms veggies into nutritious chips. To produce Pinakbet chips, they sun-dried
veggies such as eggplant, lady's finger, sweet potato, tomato, string beans, squash, and
sigarilyas (winged bean). He added that because only water and not nutrients were
removed by the dehydrator, the nutritious content of the veggies was preserved.
Young farmer in Pangasinan town turns veggies to chips | Philippine News Agency
(pna.gov.ph)

https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.scribd.com/
document/477466467/Piyalungka-2019-
Calabaza&ved=2ahUKEwjS_7jIur_9AhW9JLcAHYQ8Bu8QFnoECA8QAQ&usg=AOvVa
w3bqplJOKimh6dsBSKqC5eV

https://plnmedia.com/squashes-nueva-ecija-rotting-few-buyers/