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The Effect of Different Cooking Treatment on Physico-Chemical and
Antioxidant Properties of Eggplant (Solanum Melongena)
Nurain Syafiqah Binti Shukri
Supervisor: Dr. Nurmahani Datuk Mohd Maidin
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Eggplant is easily produced and harvested, hence, eggplant-based dishes with variety
cooking methods are widely available in Malaysia. This study is aimed to determine the
effects of different cooking method subjected to two thermal treatments (blanching and
oven) on its physico-chemical and antioxidant properties. The physico-chemical
properties including their moisture content, ash, crude fat, crude protein and crude fiber
content will be determined using Association of Official Analytical Chemists (AOAC)
standard method. The anthocyanin will be analyzed using pH differential method while
the antioxidant properties will be determined using DPPH and FRAP methods. Total
phenolic content (TPC) will be determined by Folin-Ciocalteu assay. Color and texture of
the eggplant will be determined by colorimeter and texture analyzer, respectively. As the
expected result, oven cooking might causes some losses in nutritional content and
antioxidant properties of eggplant. Therefore, it is concluded that blanching will be the
suggested method in consuming eggplant.
1281 | UMT UNDERGRADUATE RESEARCH DAY